Stock - Meat

Directions

1. Decide if you want a lighter or darker colored stock. If lighter, skip to step 2. If darker, roast bones in a pre-heated 375° (F) oven for 40-60 minutes or until dark golden brown.
2. In stock pot, add 2 Tbsp vegetable oil (can use other oils, but olive oil will flavor the broth). Bring oil to medium heat (will start to show ripples).
3. Add chopped onions. For lighter colored stock, do not allow the onions to caramelize (turn brown). For darker broth, caramelize the onions. Stir to prevent from over cooking.
4. Add chopped carrots and celery, bay leaf, and pepper corns. Also add any other spices. Stir to combine and keep from over cooking.
5. Cook for about 10 mins to allow carrots and celery to soften. Stir to keep from over cooking.
6. Add bones. Stir to mix. Allow to heat a bit.
7. Add water. Should cover vegetables and bones by about 2 inches.
8. Simmer for 6-8 hours. For some types of bones, a foam might develop, not to worry...just skim the foam off.
9. When done, ladle the broth through a fine mesh strainer to remove any particles. Save the cooked vegetables (mirepoix), they can be used in other dishes.
10. Options: 1) Use the broth for a soup immediately. 2) Refrigerate overnight. It will form a fat layer. Remove this layer to further clarify the broth. 3) Once cooled, freeze the broth. 4) Once cooled, can the broth.

From the Dahoam1516 recipe collection · Hans Diehl