Basic Meat Stock

1. 1

   Put the bones in a stockpot, add about 6 quarts cold water to cover by an inch, and place over high heat.

2. 2

   Bring to a bare simmer and then reduce the heat to low, so that the water is just gently bubbling.

3. 3

   Simmer for 5 minutes and then skim it for the next 10 to 15 minutes or until perfectly clear.

4. 4

   Add the remaining ingredients, season with a little salt, and cook for 2 hours or longer, until very flavorful.

5. 5

   Cool, strain, and season again before refrigerating for up to several days or freezing for up to 2 months.

6. 6

   Turkey Stock: Substitute a cooked turkey carcass for the bones.

7. 7

   Dark Poultry Stock or Dark Pork Stock: Roast poultry or pork bones (or a combination) on a baking sheet in a 450F oven for 30 to 45 minutes until they are a uniform deep golden brown.

8. 8

   Deglaze the sheet pan with water, and place the bones and liquid in a stockpot.

9. 9

   Add water to cover by an inch, and follow the basic recipe.

* Per serving · 4 servings · Values may vary.

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