Eating Well's Rich Meat Stock
- Ready In:
- 4hrs 15mins
- Ingredients:
- 7
- Yields:
-
8 cups
- Serves:
- 8
ingredients
directions
- Place bones and 10 cups water in a large stockpot and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, for about 2 1/2 hours. Strain stock and return to pot.
- Preheat oven to 500°F Coat onions and tomatoes with the olive oil and place in a 9x13 roasting pan. Cook for about 40 minutes, stirring occasionally until the vegetables are well browned.
- Add browned vegetables to stock along with the remaining ingredients.
- Place roasting pan over medium heat, add about a cup of stock and stir to loosen all the browned bits. Add back to the stockpot.
- Return stock to the boil, lower heat and simmer, partially covered, for 1 1/2 hours.
- Strain stock through a fine sieve. Discard the solids. Chill stock. Skim hardened fat from the stock and discard.
- Stock keeps in the refrigerator for 2 days. Freezes for up to 6 months.
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RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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