| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Soup |
1 |
Servings |
INGREDIENTS
| 1 |
|
Full Stock Bag |
| 2 |
ga |
Water |
| 1 |
tb |
Kosher salt |
| 10 |
|
Peppercorns |
|
|
Chicken or fish bones or scraps |
|
|
If that flavor is desired |
INSTRUCTIONS
Combine all ingredients in stock pot. Bring to a rolling boil, turn down to
a low simmer and cook, uncovered until liquid reduces to 1 quart. Strain
stock through a fine strainer into a bowl and refrigerate, covered, until
fat solidifies on the top. Remove and discard fat (or freeze).
NOTES : Transfer to recycled plastic containers and freeze for up to 6
months. Stock provides flavored, nutritious liquid for soups, gravies,
sauces, etc. The flavor of the vegetables, herbs, and bones of homemade
stock is unmatched! The longer stock is boiled and reduced, the more
intensely flavored it will be. And smaller containers take up less storage
room. Yield: 1 quart stock.
Recipe by: Heidi Rabel
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 8, 1998
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”