Stocks Recipe
- 3 lb. meaty beef bones, fat trimmed (soup bones or oxtails are the most desirable)
- 2 carrots, coarsely chopped
- 3 lb. meaty veal, lamb, or pork bones, depending on which you are making, fat trimmed
- 3-4 lb. chicken pieces, no liver, or a whole chicken
- 2 cups (at least; the more the better) picked or peeled shells of crab, shrimp, or crawfish, depending on which you are making
- Peel of ½ lemon
- 1 lb. or more of bones, heads, and scraps from edible fish, gills and livers removed
- 1 tsp. dried oregano
- 1 large onion, coarsely chopped
- Top 4 inches from a bunch of celery, coarsely chopped
- Stems from a bunch of parsley
- 2 bay leaves
- 1 tsp. black peppercorns
- 1 tsp. dried thyme
- FOR THE BEEF, VEAL, LAMB, OR PORK STOCK: Heat a heavy kettle or stockpot over medium heat. Add the meat and bones of whichever meat you are using and cook until well browned all over, turning them now and then. (For the beef stock, add the carrots after the meat begins to brown.) Then add 2 gallons of water to the pot, plus all of the stock seasonings. Bring to a light boil, then lower to a bare simmer. Cook for 2-3 hours. Then go to Finish, below. FOR THE CHICKEN STOCK
- FOR THE BEEF, VEAL, LAMB, OR PORK STOCK: Heat a heavy kettle or stockpot over medium heat. Add the meat and bones of whichever meat you are using and cook until well browned all over, turning them now and then. (For the beef stock, add the carrots after the meat begins to brown.) Then add 2 gallons of water to the pot, plus all of the stock seasonings. Bring to a light boil, then lower to a bare simmer. Cook for 2-3 hours. Then go to Finish, below.
- FOR THE CHICKEN STOCK
