Basic Stock

1. 1

   Trim the meats of excess fat, rinse, and place in a stockpot.

2. 2

   Cover generously with cold water, salt very lightly, and slowly bring to a boil.

3. 3

   Add all the other ingredients, lower the heat, and simmer 34 hours, depending on the desired concentration of flavor.

4. 4

   (Id suggest more rather than less; for a lighter soup, a concentrated stock always can be quickly diluted with water.)

5. 5

   Skim the surface of froth and fat as they accumulate.

6. 6

   Remove from the stove, strain through a very fine sieve, and refrigerate overnight.

7. 7

   The next day, skim off the solid surface fat.

8. 8

   The stock then can be kept under refrigeration up to 3 days or frozen for several months.

9. 9

   Variations: With the same quantities of vegetables and seasoning, beef, veal, or chicken stock can be prepared using the following amounts of meat and bones.

10. 10

    Beef Stock

11. 11

    1 pound each beef bones (preferably marrow bones), beef shin, and short ribs or oxtails

12. 12

    Veal Stock

13. 13

    1 1/2 pounds each veal shin bones and muscles or neck and breast of veal, bone in and fat removed

14. 14

    Chicken Stock

15. 15

    3 pounds chicken backs and wings

* Per serving · 4 servings · Values may vary.