Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For the clearest stock, simmer over very low heat and don't stir.

Martha Stewart Living, October/November 1993


Recipe Summary test

Makes about 1 quart


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. Rinse and pat bones dry. Place in a roasting pan and roast for 20 minutes, or until they begin to brown.

  • Add carrots, celery, onion, and tomato paste and continue roasting, stirring occasionally, for 30 minutes more, or until brown and caramelized.

  • Transfer bones and vegetables to a stockpot. Skim off and discard fat from pan; add 1 cup water. Cook over medium heat, scraping up brown bits. Transfer to stockpot. Add remaining water and ingredients.

  • Bring stock to a boil and simmer over very low heat for about 5 hours, skimming often to remove any foam.

  • Remove pot from heat and let cool slightly. Strain stock carefully through a cheesecloth-lined sieve. Cool completely. Stock can be frozen until needed.