Meat stock can be kept covered in the refrigerator for up to 10 days but should be boiled up every 3 days. You can also freeze the reduced stock in ice cube trays. Store the cubes in plastic bags and use as required.
ingredients
5 pounds meat bones and trimmings
2 large onions, chopped
1 carrot, sliced
1 leek, sliced (optional)
2 celery stalks, sliced
bouquet garni
6 black peppercorns
salt
method
Put the bones and vegetables into a large saucepan and add 7 pt water. Bring to the boil and remove the scum with a slotted spoon. Add the bouquet garni, peppercorns and a very little salt.
Cover and simmer for 3 hours, skimming and topping up with water as necessary. Then strain.
Degrease the stock, preferably by leaving it to stand overnight and then removing the cold layer of fat. When ready to use, reboil the stock, reducing it substantially. Check the seasonings. Cooking time: 3 1/2 hours minimum
• For brown stock, fry the bones and vegetables for 15 minutes at the beginning.
• For chicken stock, use a boiling fowl or 2 chicken carcasses.
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