Meat Stock Recipe
I made the Meat Stock last weekend when I had some guests at home: believe me, it was dead simple and was a great hit too. In fact, the texture and flavor of the Meat Stock is simply delightful! Try it for yourself!
Ingredients
| Meats | ||
| 2 pounds of beef soup bones | ||
| 2 pounds chicken bones, giblets and backs | ||
| Stew meat | 3 Pound | |
| Fryer chicken | 1 3 pound, cut in half | |
| Vegetables | ||
| 3 stalks celery with leaves | ||
| Carrots | 3 , scrubbed | |
| 3 leeks, cleaned and split (reserve green tops) | ||
| 1 large onion, unpeeled, root end removed | ||
| 2 parsnips or turnips | ||
| Parsley sprigs | 6 | |
| 5 garlic cloves, unpeeled, lightly crushed | ||
| Seasonings | ||
| 3 sprigs fresh dill or 2 teaspoons dried | ||
| Thyme | 1 Teaspoon | |
| Bay leaves | 2 | |
| Whole Cloves | 6 | |
| Allspice | 1 Teaspoon | |
| 3 1/8 inch slices fresh ginger or 1 teaspoon ground | ||
| Peppercorns | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
Directions
Arrange beef and chicken bones in bottom of 12 to 16 quart stockpot.
Add beef, celery, carrots, leeks (white part only), onion, parsnips or turnips, pars ley, garlic and seasonings.
Add enough cold water to cover 3/4 of contents.
Slowly bring to a simmer and cook uncovered 1 hour.
Add chicken halves and cover soup with green leek tops to keep flavors from evaporating.
Simmer 1 hour longer or until soup has a rich flavor.
Let vegetables and meat cool in broth.
When cool, remove meat and bones.
Reserve meat.
With a wooden spoon press vegetables through strainer, returning juices to soup.
Strain broth into 6 quart bowl or pan.
Return meat to broth.
Refrigerate overnight.
Add beef, celery, carrots, leeks (white part only), onion, parsnips or turnips, pars ley, garlic and seasonings.
Add enough cold water to cover 3/4 of contents.
Slowly bring to a simmer and cook uncovered 1 hour.
Add chicken halves and cover soup with green leek tops to keep flavors from evaporating.
Simmer 1 hour longer or until soup has a rich flavor.
Let vegetables and meat cool in broth.
When cool, remove meat and bones.
Reserve meat.
With a wooden spoon press vegetables through strainer, returning juices to soup.
Strain broth into 6 quart bowl or pan.
Return meat to broth.
Refrigerate overnight.
Chef
