Stock forms the basis for many dishes such as soups and sauces.
1 ham bone, meaty
1 quart water
1 small onion
3 celery tops
2 parsley sprigs
1 bay leaf
Salt to taste
- Combine all ingredients, except salt in a soup kettle. Bring to a boil, then reduce the heat and cover. Simmer for 2 hours or longer.
- Season with salt to taste, if necessary. Strain in a cheesecloth-lined colander. Use cooked meat and vegetables as desired.
- Cool. Refrigerate and remove hardened fat from top of stock.
- Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.
Makes about 4 cups.