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back to work & january stock
Prep Time15 mins
Cook Time4 hrs
Servings: 15 for 2 people
ingredients:
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
how to:
  • Clean the vegetables & the herbs. Trim & peel the vegetables & chop roughly.
  • Fill a big pot w/ cold water & add the vegetables & herbs.
for the chicken stock:
  • Clean the giblets as far as it seems necessary.
  • Add the giblets to the pot filled w/ water.
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).
Notes
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.