Eating Well's Rich Meat Stock

1. 1

   Place bones and 10 cups water in a large stockpot and bring to a boil over medium heat.

2. 2

   Reduce heat to low and simmer, uncovered, for about 2 1/2 hours.

3. 3

   Strain stock and return to pot.

4. 4

   Preheat oven to 500F Coat onions and tomatoes with the olive oil and place in a 9x13 roasting pan.

5. 5

   Cook for about 40 minutes, stirring occasionally until the vegetables are well browned.

6. 6

   Add browned vegetables to stock along with the remaining ingredients.

7. 7

   Place roasting pan over medium heat, add about a cup of stock and stir to loosen all the browned bits.

8. 8

   Add back to the stockpot.

9. 9

   Return stock to the boil, lower heat and simmer, partially covered, for 1 1/2 hours.

10. 10

    Strain stock through a fine sieve.

11. 11

    Discard the solids.

12. 12

    Chill stock.

13. 13

    Skim hardened fat from the stock and discard.

14. 14

    Stock keeps in the refrigerator for 2 days.

15. 15

    Freezes for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.