Poultry and Beef Stock

Summary

Ingredients

• 6 thick carrot (s)
• 4 leeks, thick
• 0.5 ½ celery root
• 0.5 ½ bunch lovage, if available
• 5 large beef bones
• 0.5 kg ½ soup chicken, cut up
• 0.5 kg ½ beef soup meat
• 1 teaspoon sea salt
• 5 black peppercorns
• 3 bay leaves
• 5 liters water

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Instructions

1. I use organic products to make the fund.
2. Just clean all vegetables, do not peel and wash them thoroughly. Cut into large pieces, place in a large saucepan with the washed meat, chicken parts and bones, cover with the water, add the spices and bring to the boil. Let it simmer gently for 4 - 5 hours on the lowest possible level, switch off the stove and let it cool down. When everything has cooled down well, drain through a sieve. Throw away the vegetables, meat and bones, they`re drained.
3. Divide the broth into portions, use some fresh if necessary, freeze the rest. This broth is very aromatic and good for all soups and can also be used as a sauce base. Shelf life in the freezer for up to a year.