Basic Stock

By LaLaCooks

Brodo di Carne


Notes

Peel and cut the onion in half and brown it over an open flame or under the broiler. For a more deeply colored stock, the meats and vegetables can be browned in a roasting pan with a little olive oil.

Ingredients

• 1 pound chicken backs and wings
• 1 pound veal shin bones
• 1 pound short ribs of beef
• Salt to taste
• 2 ribs celery
• 1 small bunch Italian parsley
• ¼ celery root (celeriac), peeled (optional)
• 2 large carrots, halved
• 4 whole clovets, garlic
• 1 medium-large onion (See Note)
• 4 whole peppercorns

Details

Servings 1
Adapted from cookstr.com

Preparation

Step 1

Trim the meats of excess fat, rinse, and place in a stockpot. Cover generously with cold water, salt very lightly, and slowly bring to a boil. Add all the other ingredients, lower the heat, and simmer 3–4 hours, depending on the desired concentration of flavor. (I’d suggest more rather than less; for a lighter soup, a concentrated stock always can be quickly diluted with water.) Skim the surface of froth and fat as they accumulate.

Remove from the stove, strain through a very fine sieve, and refrigerate overnight. The next day, skim off the solid surface fat. The stock then can be kept under refrigeration up to 3 days or frozen for several months.

Variations: With the same quantities of vegetables and seasoning, beef, veal, or chicken stock can be prepared using the following amounts of meat and bones.

Beef Stock

1 pound each beef bones (preferably marrow bones), beef shin, and short ribs or oxtails

Veal Stock

1½ pounds each veal shin bones and muscles or neck and breast of veal, bone in and fat removed

Chicken Stock

3 pounds chicken backs and wings