Poultry and Beef Stock

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings (Default: 10)

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
Poultry and Beef Stock
Poultry and Beef Stock

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.

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