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Makes 8 servings
4 pounds meaty beef neck bones or beef soup bones
1 large onion, root ends trimmed, unpeeled, cut into chunks
2 medium carrots, washed, untrimmed, cut into 1-inch pieces
1 large celery stalk with leaves, cut into 1-inch pieces
8 sprigs flat-leaf parsley (or dried parsley)
2 sprigs fresh thyme (or dried thyme)
1 bay leaf
12 black peppercorns
1 ½ teaspoons salt or to taste
Preheat oven to 400. In a shallow roasting pan, roast bones, turning occasionally with tongs, until they begin to brown, about 30 minutes. Lift bones with tongs into a large stockpot. Add 12 cups water and remaining ingredients. Bring to a boil. Reduce heat so liquid bubbles gently. Simmer, partially covered, 2 hours, skimming foam and fat occasionally.
Line a colander with a double layer of cheesecloth. Place over large bowl. Strain stock through colander, pressing remaining solids with wooden spoon to extract juices. Discard solids. Cool stock. Refrigerate until fat rises to surface, remove. Can be frozen in 1 cup freezer containers.
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