Basic Meat Stock
For the bones, select a combination of the following: chicken (necks, whole carcasses, wings or feet), pork (any bone, shanks, necks, split feet, smoked hock or ham bone) or beef (oxtail or any bones). Makes 6 quarts.
5 pounds meaty bones
1 carrot
1 onion, halved
1 celery stalk or leek, trimmed
1 head of garlic, unpeeled, sliced in half crosswise
2 dried bay leaves or a few slices of fresh ginger, optional
5 black peppercorns
Kosher salt
Put the bones in a stockpot and add about 6 quarts of cold water to cover by an inch and place over high heat. Bring to a bare simmer and then reduce the heat to low, so that the water is just gently bubbling. Simmer for 5 minutes and then skim it for the next 10 to 15 minutes or until perfectly clear. Add the remaining ingredients, season with a little salt and cook for 2 hours or longer, until very flavorful. Cool, strain, and season again before refrigerating for up to several days or freezing for up to 2 months.
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