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
Print Recipe
Pin Recipe Instructions
- I use organic products to make the fund.
- 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.
- 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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