Soup Stock

Ingredients

• beef bones
• veal bones
• chicken bones
• chicken feet
• chicken giblets
• cold water
• salt

Instructions

1. Wash the chicken feet and scald them in boiling water, then skin them.
2. Combine all beef, veal, and chicken bones, clean pieces of meat, the prepared chicken feet, and giblets in a pot.
3. Cover everything with cold water.
4. Bring to a boil, then reduce to a slow simmer and cook for five to eight hours, seasoning with salt to taste.
5. Drain the liquor from the bones and set aside to cool.
6. When cold, the stock will have set into a thick jelly, ready to use as a foundation for various soups and gravies.