Beef Stock or Chicken Stock
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg bone, (beef or chicken bones)
- 0.25 ¼ cup margarine (only for the beef stock)
- 2 ½ liters cold water
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 onion (s), roughly chopped
- 1 pinch (s) thyme, ground
- 1 pinch (s) oregano, dried
- 1 pinch (s) sage, dried, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Slowly brown the beef bones in the margarine in a large saucepan over medium heat for 30 minutes, stirring occasionally. It doesn`t brown the chicken bones.
- Add the water and the rest of the ingredients. With the pot open, simmer gently for 3 to 4 hours, repeatedly skimming off the foam that forms on the surface.
- Remove the bones and vegetables and pour the stock through a sieve. Put in a cool place and scoop the fat off the surface beforehand.
- Both stocks develop the best taste when left to rest for 24 hours. Then use as needed.
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