Beef or Chicken Stock
Yield: 1 Servings
2 1/4 lb Meaty beef bones or chicken Bones 1/4 c Margarine (beef stock only) 10 c Cold water 2 Coarsely chopped celery Stalks 2 Coarsely chopped carrots 1 Coarsely chopped onion 1/2 ts Salt 1/4 ts Pepper 1 pn Rubbed thyme 1 pn Dried oregano leaves 1 pn Rubbed sage In heavy Dutch oven, brown beef bones slowly in margarine over low heat, 30 minutes, stirring occasionally. Add water & remaining ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off grease or scum that rises to top. Remove meat, bones & vegetables. Strain. Chill stock & remove fat from surface. Let stand 24 hours.