Mixed meat stock

Perfect for every season, a meat stock is a woderful way to enjoy lean meat (even cheap cuts) and a nice cup of a warm and therapeutic liquid.

Here is a way of preparing meat stock

Ingredients:

half hen

1 ossobuco (veal shank)

400 gr lean beef

2 carrots

2 celery stems

Pinch of salt

2 L of water

Put all ingredients in a big pot and bring to boil.

Cover with a lid and let simmer for around 5 hours.

Alternatively, you can do it overnight in a slow cooker.

When the time is up, you will have soft vegetables and soft meat.

The stock is very rich, and wonderful to drink right away.

For a skimmer version, let it cool down and put in the fridge. Fats will solidify, therefore it will be easy to remove it with a spoon.