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Chicken and Beef Stock Recipe
Chicken and Beef Stock Recipe - 7 1/2 quarts
1 1/2 pounds beef chuck, cut into 2-inch pieces*
2 1/2 pounds chicken parts
2 pounds beef soupbones
7 quarts cold water
3 cloves garlic
3 leeks, roots and green stems removed
1 large yellow onion, quartered
3 stalks celery with leaves
3 carrots, peeled
3 ripe tomatoes, quartered
2 bay leaves
1/4 cup chopped fresh parsley
1 teaspoon thyme
1 tablespoon salt
3 black peppercorns
4 white peppercorns
In a stockpot, combine beef, chicken parts, soupbones and water, bring slowly to a boil, removing scum and fat as they float to the top. Add remaining ingredients and simmer 3.5 hours. (Do not boil, or fat will be reabsorbed into the stock and will make it cloudy). Cover only partially with lid so that steam can escape. Strain stock. Refrigerate overnight. Skim fat from surface and discard.
Return stock to stockpot. Simmer, uncovered, 3 hours or until stock is reduced by one-third. Test seasoning, sparingly add additional salt, if needed. Use stock at once, or store in freezer or up to 2 weeks in refrigerator. (It's a good idea to freeze some stock in ice-cube trays to use for stir-frying or sautéing vegetables).
* Remove meaty chicken parts and beef chunk from stock as soon as they are cooked (about 45-90 minutes). Reserve for stews, soups, salads and sandwiches. Return any bones, scraps and skins to stockpot for remainder of cooking.
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