Basic Stock Recipe


Preparation Time1 Hr 0 MinCooking Time4 Hr 0 Min
Ready In5 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings5
MethodMain Ingredient


 Meaty bones and trimmings7 Pound (Pork, Veal, Beef / Chicken)
 Water5 Quart
 Carrots4 , scraped and topped
 Onions2 Large (1 Stuck With 3 Whole Cloves)
 Garlic bulb1 , unpeeled
 Celery rib1
 Leek1 , split and washed
 Bouquet garni1 Large
 Salt To Taste


Put the pieces of bone on a rack in the bottom of a heavy stockpot, and place the meat and trimmings on top of them.
Add cold water to cover the meats by 2 inches [5 cm.].
Bring to a boil over low heat, starting to skim before the liquid reaches a boil.
Keep skimming, occasionally adding a glass of cold water, until no more scum rises.
Do not stir, lest you cloud the stock.
Add the vegetables, bouquet garni and a dash of salt to the pot, pushing them down into the liquid so that everything is submerged.
Continue skimming until the liquid boils again.
Reduce the heat to very low, partly cover the pot and cook at a bare simmer for four hours, skimming off the surface fat three or four times.
Strain the stock by pouring the contents of the pot through a colander into a large bowl or clean pot.
Discard the bones and meat trimmings, vegetables and bouquet garni.
Cool the strained stock and skim the last traces of fat from the surface.
If there is any residue at the bottom of the container after the stock cools, decant the clear liquid carefully and discard the sediment.
Refrigerate the stock if you do not plan to use it immediately; it will keep safely for three to four days.
To preserve the stock longer, refrigerate it for only 12 hours or until the last bits of fat solidify on the top then you can scrape off the fat and warm the stock enough so that it may be poured into four or five pint-sized freezer containers.
Make sure to cover the containers tightly.
The freezer stock will keep for six months, while you draw on the supply container by container as necessary.