The combination of beef shanks and chicken bones produces a hearty stock in half the time it takes to make Classic Beef Stock.
Preheat the oven to 425┬░F. Lightly oil a roasting pan. Place in the prepared pan and roast for 15 minutes:
3 pounds meaty beef shanks, cut into 2-inch pieces, or oxtails, split into chunks
Add:
1 pound chicken parts ( chicken backs, chicken necks, chicken wings, chicken legs, or chicken thighs ), well rinsed
2 medium onions, quartered
2 carrots, peeled and thickly sliced
2 celery stalks, cut into 2-inch pieces
Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer the meat and vegetables to a stockpot, carefully pour off any excess grease without discarding the caramelized cooking juices, and add to the hot roasting pan:
2 cups cold water
Scrape up any browned bits, then add the liquid to the pot along with:
14 cups cold water (or just enough to cover)
Bring to a boil over medium heat, skim off the impurities, reduce the heat, and simmer gently. Skim often until impurities no longer appear, about 30 minutes. Add:
1 leek, split lengthwise, cleaned thoroughly, and cut into 2-inch pieces
1 bouquet garni, including whole clove
Simmer, uncovered, for 4 hours, skimming as necessary and adding water as needed to cover. Strain into a clean pot or heatproof plastic container. Let cool, uncovered, then refrigerate. Remove the fat when ready to use.
