Meat and Veggie Stock

by on May 31, 2013
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  • Left-over chicken parts from a whole chicken
    Left over rib bones, chicken hearts, liver, etc.
  • 3 bay leaves
  • 1 onion – chopped
  • 2 stalks celery – chopped
  • 1 carrot – chopped
  • 2 QT distilled or filtered water

You always want to use filtered water, because as the steam escapes, the impurities concentrate.  This is usually a bad thing.  For veggie stock add more of your favorite vegetables, and eliminate the animal bones


  1. Chop or break bones into smaller pieces if necessary
  2. Add whatever veggies you have available
    – onion, garlic, celery, carrot, turnip, ginger, bay leaves, peppercorns, broccoli stems
  3. Bring to a boil
  4. Reduce heat and simmer for four hours in 2 QTs water
    – or until reduced to about 1/4 of original size
  5. You can prolong its refrigerator life by ladling it directly into canning jars through a sieve
  6. Make sure all your equipment is clean
    PLEASE NOTE:  THIS IS NOT CANNING.  This does not prolong the broth for as long as pressure canning, but it will allow it last for up to two weeks in your refrigerator.
  7. If you will be freezing the broth, strain liquid into metal bowl
  8. Ladle into canning jars leaving a full inch of headroom
  9. Let cool, then place in refrigerator overnight.
  10. The next day, place into freezer.
  11. The jars will keep a week in the refrigerator, or up to six months in the freezer.


  • Use any bones: ribs, t-Bone, turkey, etc.
  • The more scrap veggies you put in, the better it will be.
  • This makes a GREAT GRAVY
  • This is nearly a requirement when you make my SCRATCH MARINARA.

Gravy is one of the dishes covered in my book Condiments and Sauces

Find more like this: Condiments and Sauces, Stews and Soups

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