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Basic Meat Stock Recipe

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This recipe for Basic Meat Stock, by , is from The Dueck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krysta Harder
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 Lbs meat bones (a combination works fine)
2 Large Carrots (cut into big chunks)
4 Celery ribs (cut into big chunks)
2 Onions (quartered)
28 Cups Water (I don't do Quarts :P)
3-4 Sprigs fresh thyme (1 tsp dry)
3 cloves garlic peeled and halved
1 tomato chopped
2 tsp salt
2 Tbsp vinegar

Directions:
Directions:
Roast bones, celery, carrots, onions garlic and tomato in the oven for 40 minutes at 450 Degrees, turning every ten minutes. Pour them into a large stock pot with the drippings. Pour two cups of water into the pan and bake another 2-4 minutes to soften the baked-on bits. Scrape this into the stock pot too! Add remaining ingredients and allow to rest for 30 minutes. Bring to a boil slowly, skimming the scum off the surface. Reduce the heat and simmer for 12 hours. Maintain fluid levels if possible. Strain, cool and freeze.

*I have made a 1/2 recipe in my slow cooker on high for 12 hours when I need to leave the house.*

Number Of Servings:
Number Of Servings:
LOTS!
Preparation Time:
Preparation Time:
1 1/2 Hours

 

 

 

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