Stock

By DigitalChef

Ingredients

• 4 pounds meat (poultry, beef or pork)
• 1 large onion, coarsely chopped
• 4 carrots, cleaned and cut into large pieces
• 4 ribs celery, washed and cut into large pieces
• 10 sprigs fresh thyme
• 10 sprigs fresh parsley with stems
• 2 bay leaves
• 2 whole cloves garlic, peeled
• 2 gallons cold water

Preparation

Step 1

Place meat, vegetables, herbs and spices in (steamer basket if available or in cheesecloth) in 12-quart stockpot. Add water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Add hot water as needed to keep meat and vegetables submerged. Simmer uncovered for 6 to 8 hours.

If necessary, strain stock through a fine mesh strainer into another large stockpot or heatproof container and discard the vegetable solids. (Meat can be used for another recipe.) Store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. If freezing, pour stock into ice cubes and freeze or freeze in 1/2 cup portion sizes.