Basic Stock Recipe for Chicken or Beef

Ingrédients

Chicken Stock

2 pounds chicken bones (or beef)

4 ounces mirepoix

1 sachet d'epices

7 cups cold water

Beef Stock

add 1 ounce tomato paste

Instructions

Preparation: For beef stock, roast bones, tomato paste and mirepoix in a 350-degree oven for 45 minutes or until bones and vegetables are brown. Combine the bones and water. Bring them slowly to a boil.

Skim surface of the stock with a spoon. Simmer for 2 hours. Add mirepoix (for chicken stock) and sachet d'epices for an additional hour. Strain, cool and store refrigerated or frozen.