Meat Stock Recipe

basic cookery
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 Updated 18/03/2017

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This is the traditional method of making a delicious natural tasting stock from basic ingredients. Meat stock is useful for soups, gravies and sauces of the relevant meat type.

See also:

Chicken Stock
Fish Stock
Vegetable Stock


  • cooked or raw bones (of one type)
  • any meat trimmings but no fat (of one type)
  • 2 sticks of celery
  • 1 medium onion
  • 1 medium carrot
  • large pinch of salt
(see measure conversions for more information on quantites)


  1. Place the bones and trimmings in a large saucepan.
  2. Add 2 pints of cold water.
  3. Bring to the boil and simmer for 1 hour.
  4. Add the salt, the whole peeled onion, the whole peeled carrot and the celery chopped in halves.
  5. Continue to boil for another 2 hours.
  6. Allow to cool a little and strain.
  7. Cool quickly by placing in the fridge.
  8. When cold, skim off any fat, which has solidified, on the top.
  9. Use the stock on the day of making.

Prep Time: 360 minutes

Cook Time: 180 minutes

Yield: NA


meat stock,chicken stock and fish stock can be frozen without losing nutrition?

lemon juice can be frozen without losing nutrition?

Please give me your advice, thank you!

#0 - Jimmy - 08/03/2010 - 22:42
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