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Universal Stock

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  • Ready in: 5 hours
  • Serves: 12
  • Complexity: easy
Universal Stock


  • 4 pounds bones (choose from chicken, turkey, beef, veal, lamb, pork, and 1 lb shellfish)
  • 12 cups cold water
  • 1/2 head celery, rough chop
  • 2 large leeks - just the white part
  • 2 large carrots, rough chop
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1-cup parsley stems only
  • 6 sprigs fresh thyme


  1. Preheat oven to 450 degrees

  2. Toss bones, celery, leeks, and carrots in a large roasting pan with the oil and season lightly with salt. Roast until the bones and vegetables are golden brown, this should take 30 to 40 minutes.

  3. Place the bones and vegetables into a large stockpot, add 12 cups of cold water and the remaining ingredients; bring to a boil over high heat. Immediately reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top every 20 minutes.

  4. Remove the stock from the heat and strain through a mesh strainer into a clean stockpot.

  5. Place the clean pot back on the stove over high heat and add the stock back to the pot. Simmer until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

  6. If you want to make a vegetable stock, simply disregard the bones and add 1 lb of mushrooms.

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