Ingredients Jump to Instructions ↓

  1. 4 lb Shin bones

  2. 1/2ts Thyme, dried

  3. 1 c Onions, sliced

  4. 4 Whole peppercorns, black

  5. 1 c Carrots, sliced

  6. 2 Sprigs parsley, fresh

  7. 1 c Celery, sliced

  8. 1 Bay leaf

Instructions Jump to Ingredients ↑

  1. + Directions : Put the bones in a large kettle and cover them with cold water. Bring t a boil for 2 minutes and drain. Return the bones to the kettle and add 3 quarts of water, the onions, carrots, celery, bay leaf, thyme, peppercorns and parsley. Bring to a boil and simmer for 4 hours, skimming the fat and foam from the surface. Strain the stock and discard the solids. Leftover stock can be frozen.


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