Poultry and beef stock

Ingredients for 10 servings:

• 6 thick carrots
• 4 stalk(s) leeks, thick
• ½ celery root
• ½ bunch lovage, if available
• 5 large beef bones
• ½ kg chicken, cut up
• ½ kg beef soup meat
• 1 tsp sea salt
• 5 peppercorns, black
• 3 bay leaves
• 5 liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Basic recipe for making soup

I use organic produce to make the stock. All vegetables are cleaned, not peeled, and washed thoroughly. Cut into large pieces, place in a large pot with the washed meat, chicken pieces, and bones. Cover with water, add the spices, and bring to a boil. Simmer gently for 4-5 hours on the lowest possible heat, then turn off the heat and let cool. Once everything is completely cool, drain through a sieve. Discard the vegetables, meat, and bones; they’ll be leached of liquid. Divide the stock into portions, using some fresh if necessary, and freeze the rest. This stock is very aromatic and good for all soups and can also be used as a sauce base. It can be frozen for up to a year.