Meat broth (Meat Stock)
pieces of raw or cooked bones
chicken neck and liver (freely)
2 sliced onions
2 carrots cut into slices
2 celery stalks
8 black peppercorns
1 carnation (freely) salt
2 tablespoons of allowed oil
Pour the oil into a large pan, insert the bones, possibly they dust the neck, liver and vegetables. Fry, covered, until brown, stirring from time to time. Pour water on yes, to cover the contents of the pan, add a little salt, pepper and clove. Bring to a boil and whisper. When the foam stops building up, cook covered over low heat through 5-6 hours. Remove any grease that appears on the surface during cooking. Strain the decoction through thick, druciane site. Cool down and remove any grease on the surface.
CAUTION: This rather old-fashioned way of preparing broth was popular in Victorian cuisine. It is used in soups and stews. Do not refrigerate for more than two days.
Vegetable stock (vegetable Stock)
cleaned and cut into pieces or coarsely grated vegetables, like potatoes, cabbage, carrot, onion, turnip, tomato, watercress, for, kalarepa, parsley, etc..
1 a teaspoon of yeast extract (at your discretion)
Pour the vegetables with water, boil and cover. Simmer for approx 30 minutes.
Drain, remove the vegetables. Use the stock as a flavor for soups etc.. Do not add water while cooking, rather, try to obtain a small amount of essential brew, possibly with the addition of yeast extract.
CAUTION: For diets excluding yeast, we do not add yeast extract.