Basic Soup Stock
- Makes: 8 servings
- Serving Size: 1 cup
- Prep: 35 mins
- Bake: 30 mins
- Cook: 5 hrs
Basic Soup Stock
- Preheat oven to 450 degrees F. Place soup bones or meat pieces, carrots, and onion in a large shallow roasting pan. Bake, uncovered, about 30 minutes or until well browned, turning occasionally. Drain off fat. Transfer browned bones, carrots, and onion to a 10-quart Dutch oven. Pour 1/2 cup of the water into roasting pan and rinse; pour this liquid into Dutch oven.
- Add remaining water, cabbage, celery, tomato, peppercorns, parsley, bay leaf, thyme, salt (omit if using ham hocks), and garlic to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 5 hours.
- Strain stock by ladling it through a colander or sieve lined with 1 or 2 layers of 100-percent cotton cheesecloth; discard bones, vegetables, and seasonings.
- If desired, clarify stock by separating the egg (discard the yolk or save for another use). In a small bowl combine the egg white and 1/4 cup cold water. Stir the mixture into the hot strained stock. Bring to boiling. Remove from heat and let stand for 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.) Place a large sieve or colander line with several layers of damp 100-percent cotton cheesecloth over a large bowl. Pour the stock through the cloth to strain out the particles and egg white.
- If using stock while hot, skim fat using a metal spoon. Or, ladle stock into one quart jars; cover and chill immediately. When thoroughly chilled, lift off hardened fat with a fork. Stock may be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Nutrition Facts (Basic Soup Stock)
- Per serving:
- 15 kcal cal.,
- 1 g fat
- 592 mg sodium,
- 1 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet