back to work & january stock
Prep Time15 minutes mins
Cook Time4 hours hrs
Servings: 15 for 2 people
for the vegetables & herbs (for each stock):- 250 g celeriac (about 200 g after trimming & peeling)
- 1 leek (about 150 g after trimming & peeling)
- 2-3 carrots (about 250 g after trimming & peeling)
- 2 onions (about 200 g after trimming & peeling)
- 3 bay leaves
- 3 twigs rosemary
- 5 twigs thyme
- 1 packet parsley
- 6 black peppercorns
for the chicken stock:- 4 l cold water
- 1 kg giblets
for the beef stock:- 4 l cold water
- 400 g beef for making soup
- 600 g bones
equipment:- pot w/ a capacity of 6 l
- very fine colander
for the beef stock:Clean the beef & the bones - if necessary.
Cut the beef into big pieces.
Add the meat to the pot filled w/ water.
for each stock:Bring it to a boil (about 15-20 min).
Reduce heat to allow simmering (about 3½ hours) w/o lid on top.
Fish out any big chunks of vegetables & meat. Discard the bones & any flabby parts of the meat. Save the rest of the meat for future use.
Strain the stock through a fine colander & put in appropriate containers (for freezing).
Attention: I made the chicken stock one day & the beef stock the next day. The amounts of vegetables & herbs are meant for each single production session!
Prep Time / Cook Time: This refers to each production session.
Servings: I got about 7 containers à 400 ml of chicken stock & about 8 containers of 400 ml of beef stock. This means 15 servings of soup for 2 people.
Freezing: From former stock production I can say that frozen stock is fine for at least 5-6 weeks.