{"id":3166,"date":"2013-05-31T01:15:58","date_gmt":"2013-05-31T01:15:58","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3166"},"modified":"2022-02-09T22:18:31","modified_gmt":"2022-02-10T05:18:31","slug":"meat-stock","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/meat-stock\/","title":{"rendered":"Meat and Veggie Stock"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>Left-over chicken parts from a whole chicken<br \/>\nKeep out breast, thighs and wings for eating<br \/>\nUse left over rib bones, spine, chicken hearts, liver, etc.<\/li>\n<li>1 onion &#8211; quartered<\/li>\n<li>3 stalks celery &#8211; chopped<\/li>\n<li>4 carrots &#8211; chopped<\/li>\n<li>2 large leeks &#8211; rough chopped and then cleaned in standing water<\/li>\n<li>3 QT distilled or filtered water<\/li>\n<li>8-10 black peppercorns<\/li>\n<li>3 bay leaves<\/li>\n<li>finger full of dried mushrooms<\/li>\n<\/ul>\n<p>You always want to use filtered water, because as the steam escapes, the impurities concentrate.&nbsp; This is usually a bad thing.&nbsp; For veggie stock add more of your favorite vegetables, and eliminate the animal bones<\/p>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Chop or break bones into smaller pieces if necessary<\/li>\n<li>Add whatever veggies you have available<br \/>\n&#8211; onion, garlic, celery, carrot, turnip, ginger, bay leaves, peppercorns, broccoli stems<\/li>\n<li>Start with ROOM TEMPERATURE WATER, then bring to a boil<\/li>\n<li>Reduce heat and simmer for 4-8 hours to about 1-2 QT water<br \/>\n&#8211; or until reduced to about 1\/4 of original size<\/li>\n<li>STRAIN:&nbsp; First through a colander, secondly through a strainer lined with cheese cloth.<\/li>\n<li>You can prolong its refrigerator life by ladling it directly into canning jars through a sieve<\/li>\n<li>Make sure all your equipment is clean<br \/>\nPLEASE NOTE:&nbsp; THIS IS NOT CANNING.&nbsp; This does not prolong the broth for as long as pressure canning, but it will allow it last for up to two weeks in your refrigerator.<\/li>\n<li>If you will be freezing the broth, strain liquid into metal bowl<\/li>\n<li>Ladle into canning jars leaving a full inch of headroom<\/li>\n<li>Let cool on the counter or in an ice bath, then place in refrigerator overnight.<\/li>\n<li>The next day, place into freezer.<\/li>\n<li>The jars will keep a week in the refrigerator, or up to six months in the freezer.<\/li>\n<li>Use the chicken pieces for shredded chicken soup<\/li>\n<\/ol>\n<p><strong>VARIATIONS<\/strong><\/p>\n<ul>\n<li>Use any bones: ribs, t-Bone, turkey, etc.<\/li>\n<li>The more scrap veggies you put in, the better it will be.<\/li>\n<li>This makes a <a href=\"https:\/\/www.grandpacooks.com\/recipes\/scratch-gravy\/\">GREAT GRAVY<\/a><\/li>\n<li>This is nearly a requirement when you make my <a href=\"https:\/\/www.grandpacooks.com\/recipes\/scratch-marinara\/\">SCRATCH MARINARA<\/a>.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/scratch-gravy\/\">Gravy<\/a> is one of the dishes covered in my book <a href=\"https:\/\/www.grandpacooks.com\/recipes\/books\/\"><em><strong>Condiments and Sauces<\/strong><\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Left-over chicken parts from a whole chicken Keep out breast, thighs and wings for eating Use left over rib bones, spine, chicken hearts, liver, etc. 1 onion &#8211; quartered 3 stalks celery &#8211; chopped 4 carrots &#8211; chopped 2 large leeks &#8211; rough chopped and then cleaned in standing water 3 QT distilled or &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/meat-stock\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Meat and Veggie Stock&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,157],"tags":[],"class_list":["post-3166","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces","category-stews"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3166"}],"version-history":[{"count":16,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3166\/revisions"}],"predecessor-version":[{"id":22126,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3166\/revisions\/22126"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}