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Meat Stock Recipe
|Beef soup bones||2 Pound|
|Chicken bones||2 Pound (Giblets And Backs)|
|Beef||3 Pound (Stew Meat, Short Ribs Or Chuck)|
|Fryer chicken||3 Pound, cut in half lengthwise (1 Fryer)|
|Celery stalk with leaves||3|
|Carrots||3 , unpeeled, scrubbed|
|Leeks||3 , cleaned and split, reserve green tops|
|Onion||1 Large, unpeeled, root end removed|
|Garlic||5 Clove (25 gm), unpeeled, lightly crushed|
|Dill sprigs/2 teaspoons dried dill||3 (Fresh)|
|Whole allspice||1 Teaspoon|
|Ginger piece/1 teaspoon ground ginger||3 1⁄8 Inch (Fresh)|
Serving size: Complete recipe
Calories 9429 Calories from Fat 4758
% Daily Value*
Total Fat 528 g812.3%
Saturated Fat 174.4 g872.2%
Trans Fat 0.8 g
Cholesterol 2862.2 mg
Sodium 13547.8 mg564.5%
Total Carbohydrates 189 g63%
Dietary Fiber 35.9 g143.6%
Sugars 58.1 g
Protein 946 g1892.2%
Vitamin A 875.8% Vitamin C 322.1%
Calcium 100.3% Iron 551.4%
*Based on a 2000 Calorie diet
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.
With a wooden spoon press vegetables through strainer, returning juices to soup.
Strain broth into 6 quart bowl or pan.
Return meat to broth.