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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe makes 4 cups. Use what you need and you can freeze the remaining stock and use another time.

The difference between this stock and regular chicken stock is the roasting of vegetables before making the stock. This intensifies the flavor and color.

Ingredients You'll Need

1 tablespoon olive oil
3 pounds beef shank, chicken or veal bones – (if using chicken bones, back and neck
bones work best)
3 onions, chopped
5 carrots, peeled and chopped
10 whole garlic cloves, unpeeled
1 large leek, chopped
1 tablespoon whole peppercorns
5 Thyme sprigs


Heat oven to 500 degrees. Add olive oil to large roasting pan. Add bones to roasting pan and toss to coat with oil. Place in oven and bake for one hour or until bones are very brown. When bones are browned, place in large stockpot. Add the rest of the ingredients into the roasting pan. Place in oven until browned. Once browned, add vegetables to stockpot. Add 1 quart water to roasting pan and bring to boil over high heat on stove, scraping any bits of meat that is clinging to pan. Add all liquid to stockpot. Fill stockpot with water to cover bones and vegetables. Bring to boil. Simmer about 10 hours. Strain through fine strainer and place in bowl in refrigerator to chill overnight. After it has stayed in refrigerator overnight, skim off fat. Place in small container and freeze until needed. Heat before serving.

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