AuthorMartinWash the vegetables and chop them into mirepoix.
Wash the meat and bones to remove any blood or impurities. The bones and meat must be very fresh.
Bring the meat and bones to a boil in a pot with cold water.
When the water with the bones and meat begins to boil, let it boil for 10 minutes until impurities form a foam on the surface.
Skim off the foam and impurities.
Now add the vegetables and spices, and if necessary, add cold water to cover.
Bring to a boil and then simmer over low heat for about 3 ½ hours. If foam forms on the surface, skim it off from time to time.
Strain through a fine sieve. If necessary, strain through a cheesecloth.
When the stock has cooled, skim off any excess fat that has separated on the surface.
Ingredients
Directions
Wash the vegetables and chop them into mirepoix.
Wash the meat and bones to remove any blood or impurities. The bones and meat must be very fresh.
Bring the meat and bones to a boil in a pot with cold water.
When the water with the bones and meat begins to boil, let it boil for 10 minutes until impurities form a foam on the surface.
Skim off the foam and impurities.
Now add the vegetables and spices, and if necessary, add cold water to cover.
Bring to a boil and then simmer over low heat for about 3 ½ hours. If foam forms on the surface, skim it off from time to time.
Strain through a fine sieve. If necessary, strain through a cheesecloth.
When the stock has cooled, skim off any excess fat that has separated on the surface.
