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Correo Electrónico
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Ingredientes
- 10lbs Beef Bones including knuckles
- 6lbs Onions, sliced
- 3lbs Carrots scrubbed and sliced
- 4 Large Leeks , washed
- 2bunches Celery with leaves , washed and cut
- 1cup Parsley sprigs
- 4 Large Bay leaves
- 4tsp Thyme leaves
- 8 cloves Garlic, unpeeled and unchopped
- 5 peppercorns
- Salt to taste
- Poultry or veal scraps to taste
Direcciones
- Preheat oven to 450
- Spread bones in a roasting pan
- If desired, arrange half of the onions and carrots around bones
- Set on upper-middle rack of oven
- Stir and baste several times until nicely brown (30-40minutes)
- Transfer bones and vegetables to a large pot
- Discard fat in pan and scrape remaining juices into the pot
- Add remaining onions, carrots, leeks, celery, herb bouquet, salt, and poultry
- Cover with water, bring to a simmer, and skim off gray scum
- Cover and partially simmer slowly ofr 4-5hours
- Add more liquid as needed
- Strain
- Cook strained broth longer for more flavor
- Salt if desired
- Refrigerate
- Freeze any stock that won't be used within three days
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3962g | |
| Calories 1598 | |
| Calories from Fat 70 | 4% |
| Total Fat 8.26g | 10% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1290mg | 54% |
| Potassium 8403mg | 240% |
| Total Carbs 366.32g | 98% |
| Dietary Fiber 82.5g | 275% |
| Sugars 165.96g | 111% |
| Protein 43.57g | 70% |
