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Beef or Chicken Stock a la Julia Child


Cooking the stock
Image by joyosity via Flickr

3-4 LBS beef or chicken bones, meaty
3 carrots, chopped
2 onions, peeled and chopped
3 celery stalks, chopped
1 sprig thyme
2 bay leaves
2 garlic cloves
8 peppercorns
1 TBSP tomato paste

This is a cooking item that is good to have at all times. Making a large pot once a month ensures having it on hand.

In a large pot, cover bones with water by about an inch. Bring just to a boil. Skim top of boil after about 5 minutes. Add remaining ingredients, add more water so everything is covered by at least 2 inches. Bring to a simmer, cover and simmer for 6-7 hours, skimming occasionally.

Remove from heat and let cool. Strain through a fine strainer. Discard solids. Place stock in refrigerator, allowing fat to rise to the top. Skim fat off, then store in freezer for later use in 2-4 plastic containers.

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