Yield
about 3 1/2 pints

How to Make It

Step 1

Combine all ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 3 hours.

Step 2

Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Seasoned Soup Stock as a foundation for soups and stews.

Oxmoor House Homestyle Recipes

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