Place the beef, bones, tongue, chicken
pieces, onion, carrot, and celery in a large soup
pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam
and any excess fat that rises to the surface. After 4 hours, remove from heat, strain
the liquid twice, first through a conical sieve
and second through cheesecloth
, and allow to cool. Refrigerate stock
in small containers for up to a week or freeze for up to a month.