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Homemade beef, chicken, and duck stock.

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Beef, Chicken & Duck Stock

Prep 30 minCook 10 hOriginal: Variable (depends on the amount of water)
Cooking for
4
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Ingredients

Beef Stock

Chicken Stock

Duck Stock

For Every Stock

Method

  1. Add the bones and feet to an oven tray covered with cooking oil and roast at 230°C (230°C) for 30 minutes.
  2. Cover the bones and feet with tomato paste and add the onions. Roast for another 30 minutes.
  3. Heat up a very large pot of water and add the roasted bones and feet. Pour a bit of water into the roasting tray, scrape up all the browned bits, and add that to the pot.
  4. Add all the remaining ingredients. Make sure everything is generously covered with water, then let it simmer on low heat overnight.
  5. Strain the stock and pour into a bowl. Let it cool completely in the fridge.
  6. Once cool, remove the top layer of fat with a spoon. Portion the stock and freeze.

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Beef, Chicken & Duck Stock | IvanEats