Meat Stock

Preparation info

  • Difficulty


  • Makes about

    5 pints

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This strong stock will keep for up to a week if refrigerated and brought to the boil every 2 days.


  • 2 lb (1 kg) shin or leg of beef
  • 2 lb (1 kg) shin of veal, including meaty veal knuckle
  • 2 lb (1 kg) chicken backs, necks, feet and wing tips
  • 9 pints (5 litres) water
  • 1 bouquet garni, bound with 1 small leek and 1 stick celery
  • 1 head garlic
  • 2 medium onions, each stuck with 1 clove
  • 4 carrots
  • Salt


Place a round metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all the meat and bones into the pot and add water to cover by about 2 in. (5 cm). Bring slowly to the boil and skim off the scum that rises. Keep skimming, occasionally adding a glass of cold water, until no more scum rises – this should take about 10 minutes. Add the bouquet garni, the unpeeled garlic, onions, carrots and salt, and skim once more as the liquid returns to the boil. Reduce the heat to very low, cover the pot with the lid ajar and simmer for 5 to 8 hours. If the meat is to be eaten, remove the veal after 1½ hours and the beef after 3 hours.

Ladle the stock into a colander lined with dampened muslin placed over a large bowl. Leave the strained stock to cool completely, then remove the last traces of fat from the surface. If the stock is refrigerated, the solidified fat may be lifted off.

After they have all been strained and left to cool, if you reduce them by a further two thirds you will have a glaze (or jelly).