Contributed by: Chris WebAdmin. of RecipesNow.com
In a soup pot, place bones and add enough water to cover. Bring to a boil, reduce heat to medium-low, and simmer 5 minutes. Drain and rinse.
Return bones to soup pot. Add leeks, onions, carrots, celery, garlic, parsley, thyme, peppercorns, cloves and bay leaves. Add 12 cups cold water. Bring to a boil, reduce heat to low, and simmer, skimming surface frequently, until stock is reduced to 8 cups, 3 to 4 hours.
Strain stock through a fine sieve into a large bowl, pressing hard on solids. Let stock cool, then cover and refrigerate. Remove fat from top of stock before using.
Serving Size: Makes 8 cups.
Prep: 10 minutes - Cook: 3 hours 5 minutes to 4 hours 5 minutes
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