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Method of Preparation:

1. Crack or saw bones in smaller sections so that the water will be able to get to the marrow while cooking.

2. Place in a Stock Pot large enough to hold twice as much water to bones.

3. Add double the amount of water, to bones.

4. Bring to a boil, then lower heat to the simmering point.

5. Skim all the impurities that have come to the top.

6. Add equal quantities of celery, leeks, onions, a few parsley stems and enough cloves of garlic cut in half

crosswise, to give stock strength of flavour desired.

7. Add aromatics according to experience and strength of flavour desired.

8. Keep at simmering point from eight (8) to ten (10) hours.

9 When done, strain well, cool and refrigerate.


To prepare Chicken Stock, follow directions as outlined above for Beef Stock. However, use Fowls,

Chicken Bones or Feet and Necks instead of beef or veal bones.

Happy Cooking!!!!


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