Homemade Stock

Homemade Stock

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5 or 6

    pounds bones, preferably veal

  • 1

    pound onions quartered

  • ½

    pound carrots cut in large pieces

  • ½

    pound celery cut in large pieces

  • 1

    bay leaf

  • 1

    bunch of parsley

  • 1

    bunch of thyme

  • Tomato Paste

  • vegetable oil

Directions

Preheat oven to 450. Place bones on a foil lined rimmed baking sheet. Roast bones until they're deep golden brown, if in doubt let them go a little longer than you think they should. Meanwhile, add a couple tablespoons of vegetable oil to a dutch oven. Add the onion, celery and carrots and cook until the vegetables just begin to brown. Add a large dollop of tomato paste (roughly 2 Tablespoons) and cook until the tomato paste deepens in color. Tie the parsley, thyme and bay leaf together with kitchen twine. Add browned bones (and the drippings in the pan); vegetables and herb bundle to a large thin stock pot and add water just to cover. Bring to a low simmer, once bubbles start to rise to the surface with some regularity (do not allow to boil), reduce heat to lowest setting to maintain a very low simmer, you can also partially remove the pot from the burner if necessary. Simmer for about 6 hours skimming the "ickiness" from the side of the pot every 30 minutes. Strain solids out and place liquid in a clean pan. Reduce stock over medium heat until it will coat the back of a spoon. At this point, the stock can be cooled and refrigerated, or frozen in ice cube trays.


Nutrition

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