Basic Stock

• 1 pound chicken backs and wings
• 1 pound veal shin bones
• 1 pound short ribs of beef
• Salt to taste
• 2 ribs celery
• 1 small bunch Italian parsley
• 1/4 celery root (celeriac), peeled (optional)
• 2 large carrots, halved
• 4 whole clovets, garlic
• 1 medium-large onion (See Note)
• 4 whole peppercorns

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

backs, veal shin bones, beef, salt, celery, italian parsley, celery root, carrots, clovets, onion, peppercorns

Taken from www.cookstr.com/recipes/basic-stock (may not work)