Order StatusCustomer Servicecustomer contact 1-877-783-4512Get Low Flat-Rate Shipping for Labor Day!
Login to Lobel's
We recently updated our password security standards. If your password isn't at least 6 characters long and doesn't contain at least 1 letter and 1 number, you will need to reset it to be more secure. Please use the forgot password link above.
Enter Your Email ID to log inlogin passwordforgot password email identer First Name to sign upenter last Name to sign upenter email to sign upenter password to sign upenter confirm password to sign up
In a large stockpot, heat the oil over low heat and cook the onion, carrots, and celery for about 5 minutes, stirring occasionally, or until softened but not colored. Stir in the herb sprigs, peppercorns, and bay leaves.
Add the bones and water to the pot. Bring to a boil over medium heat and skim any foam that rises to the surface. Reduce the heat to low and simmer gently, uncovered, for 2 to 3 hours, or until flavorful.
Strain the stock through a fine-mesh sieve into a large bowl. Discard the bones and vegetables. Set the bowl in a larger bowl or a sink filled with ice water to cool. When cool, cover and refrigerate until chilled. Remove the layer of congealed fat from the surface. Transfer to covered containers and refrigerate for up to 3 days or freeze for up to 3 months.