Basic Meat Stock

Name: Basic Meat Stock
Ingredients: 5 pounds meaty bones; 1 carrot; 1 onion, halved; 1 celery stalk or leek, trimmed; 1 head of garlic, unpeeled, sliced in half crosswise; 2 dried bay leaves or a few slices of fresh ginger, optional; 5 black peppercorns; Kosher salt

8 ingredients

9 steps

Ingredients

5 pounds meaty bones
1 carrot
1 onion, halved
1 celery stalk or leek, trimmed
1 head of garlic, unpeeled, sliced in half crosswise
2 dried bay leaves or a few slices of fresh ginger, optional
5 black peppercorns
Kosher salt

Directions

1

Put the bones in a stockpot, add about 6 quarts cold water to cover by an inch, and place over high heat.
2

Bring to a bare simmer and then reduce the heat to low, so that the water is just gently bubbling.
3

Simmer for 5 minutes and then skim it for the next 10 to 15 minutes or until perfectly clear.
4

Add the remaining ingredients, season with a little salt, and cook for 2 hours or longer, until very flavorful.
5

Cool, strain, and season again before refrigerating for up to several days or freezing for up to 2 months.
6

Turkey Stock: Substitute a cooked turkey carcass for the bones.
7

Dark Poultry Stock or Dark Pork Stock: Roast poultry or pork bones (or a combination) on a baking sheet in a 450F oven for 30 to 45 minutes until they are a uniform deep golden brown.
8

Deglaze the sheet pan with water, and place the bones and liquid in a stockpot.
9

Add water to cover by an inch, and follow the basic recipe.