Basic Stock

Directions

1. 1
   Trim the meats of excess fat, rinse, and place in a stockpot.
2. 2
   Cover generously with cold water, salt very lightly, and slowly bring to a boil.
3. 3
   Add all the other ingredients, lower the heat, and simmer 34 hours, depending on the desired concentration of flavor.
4. 4
   (Id suggest more rather than less; for a lighter soup, a concentrated stock always can be quickly diluted with water.)
5. 5
   Skim the surface of froth and fat as they accumulate.
6. 6
   Remove from the stove, strain through a very fine sieve, and refrigerate overnight.
7. 7
   The next day, skim off the solid surface fat.
8. 8
   The stock then can be kept under refrigeration up to 3 days or frozen for several months.
9. 9
   Variations: With the same quantities of vegetables and seasoning, beef, veal, or chicken stock can be prepared using the following amounts of meat and bones.
10. 10
    Beef Stock
11. 11
    1 pound each beef bones (preferably marrow bones), beef shin, and short ribs or oxtails
12. 12
    Veal Stock
13. 13
    1 1/2 pounds each veal shin bones and muscles or neck and breast of veal, bone in and fat removed
14. 14
    Chicken Stock
15. 15
    3 pounds chicken backs and wings