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Yield: Makes 2-3 quarts
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| This stock makes an excellent base for sauces for meat. |
RECIPE INGREDIENTS
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DIRECTIONS
Preheat oven to 400 degrees.
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Spread bones in a single layer on a large baking sheet. Bake for 1 1/2 hours, turning occasionally.
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Heat oil in a large pot. Add onions, leeks, carrots and celery and cook over high heat, stirring often. Add browned bones and remaining ingredients.
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Pour 1 cup water into pan in which bones were cooked; scrape caramelized parts from base and sides.
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Add water and meat particles to stock. Add additional water to cover all ingredients. Set pot over medium heat, bring to a boil and simmer for 4 hours, skimming occasionally. Strain and discard solids. Cool and refrigerate or freeze. Remove any solidified fat before using. Will keep up to 3 days in the refrigerator or, if frozen, will keep indefinitely.
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Serving Size = 1/2 cup
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 2-3 quarts
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| Calories: | 132 |
Fat. Total: | 9g |
Carbohydrates, Total: | 12g |
| Cholesterol: | 0mg |
Sodium: | 224mg |
Protein: | 2g |
| Fiber: | 3g |
% Cal. from Fat: | 61% |
Fat, Saturated: | 0g |
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