3 lb beef shin bones, sawn into 2-inch lengths
3 lb beef marrow bones, sawn into 2-inch lengths
2 lb beef short ribs, sawn into 2-inch lengths
2 lb veal shank, sawn into 2-inch lengths
1 lb chicken carcasses
½ lb onions, cut into medium dice
2 leeks, including green part, trimmed and thoroughly washed to remove all sand
2 oz carrots, peeled and cut into medium dice
6 fresh parsley sprigs with stems
2 fresh thyme sprigs or ½ tsp dried thyme
1 bay leaf
½ tsp whole black peppercorns
1 tsp salt
Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches.
Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface.
Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
30 minutes
Skim if necessary and add the vegetables, bouquet garni, and salt.
Stir, partially cover, and simmer for 6 to 8 hours.
8 hours
Using tongs or a spider, remove the bones and discard them.
Strain the stock into another container and discard the vegetables.
Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat.
Divide the stock into suitably-sized portions and freeze.
Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them.
Remove the bones form the oven and place them in the stock pot.
Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot.
Deglaze the pan with some water, and add it to the stockpot.
Continue as per the white stock recipe above.
- â˘If not frozen, stock should be refrigerated in a covered container, but it must be used within 3 to 4 days or brought to the boil frequently to prevent spoilage.