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Instructions
Cut or break the bones in pieces (most are small no exaggeration, the more you will extract the nutritional ingredient and saporifico).
Put meat, bones, salt and cold water in a large pot, bring to a boil, skim, add odors (i planted cloves into onion, parsley, thyme and bay leaf tied together), allow to boil to a boil and adjust for a minimum of three hours.
Filter, allow to cool and degrease.
If you have more time, you can let the Sun first boil bones with water and salt for about 5 hours (remember to skim at the bottom), in order to extract all the gelatinous, filter, bring back the 12-litre liquid with water and treated as above for at least three hours boiling the meat, carcasses and smells.
Ingredients and dosing for 10 persons
- 10000 g of veal bones with attached meat 20%
- 4 chicken carcasses removed the breasts and thighs)
- 800 g of carrots
- 400 g of onion
- 300 g of leeks
- 100 g of celery
- 100 g of parsley
- 1 leaf of laurel
- 1 twig of thyme
- 4 cloves
- 60 g of salt
- 1200 cl of water