Basic Broths (Stocks)

Name: Basic Broths (Stocks)
Ingredients: 3 quarts water; 3 yellow onions, quartered; 3 cloves garlic, mashed (optional); 3 stalks celery, chopped; About 6 pounds chicken neck, back, leg, or wing bones with meat scraps, browned, or about 6 pounds beef with lean meat scraps, browned, or 3 to 4 pounds fish carcasses (without heads) and/or shrimp or crab shells

5 ingredients

5 steps

Ingredients

3 quarts water
3 yellow onions, quartered
3 cloves garlic, mashed (optional)
3 stalks celery, chopped
About 6 pounds chicken neck, back, leg, or wing bones with meat scraps, browned, or about 6 pounds beef with lean meat scraps, browned, or 3 to 4 pounds fish carcasses (without heads) and/or shrimp or crab shells

Directions

1

Combine the water, onions, garlic, celery, and chicken bones or beef bones or fish carcasses and/or shells in a large stockpot.
2

Bring to a boil, then lower the heat to maintain a bare simmer.
3

Cook up to 4 hours (but only about 1 hour for fast-cooking fish stock).
4

Strain and refrigerate.
5

For chicken or beef broth, skim congealed fat from the surface before using.