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Preparation
Put the bones in a large kettle and cover them with cold water.
Bring t a boil for 2 minutes and drain.
Return the bones to the kettle and add 3 quarts of water, the onions, carrots, celery, bay leaf, thyme, peppercorns and parsley.
Bring to a boil and simmer for 4 hours, skimming the fat and foam from the surface.
Strain the stock and discard the solids.
Leftover stock can be frozen.
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Ingredients
4 lb Shin bones
1/2 ts Thyme, dried
1 c Onions, sliced
4 Whole peppercorns, black
1 c Carrots, sliced
2 Sprigs parsley, fresh
1 c Celery, sliced
1 Bay leaf
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Love Making Tips - Soups and stuff | Stocks [1]
Posted by: n\a |
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