| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, whole peeled and |
|
|
pierced with 2 whole |
|
|
cloves |
|
|
or more to taste |
| 1 |
|
Head garlic, halved |
|
|
widthwise |
| 1 |
|
Carrot, chopped into coarse |
|
|
chunks |
| 1 |
|
Stalk celery, chopped into |
|
|
coarse chunks |
| 1 |
|
Leek, cleaned top removed |
|
|
and chopped into coarse |
|
|
chunks reserve top |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig fresh herbs, he |
|
|
suggests mint rosemary |
|
|
sage or cilantro |
| 7 |
|
Whole black peppercorns |
| 1/2 |
c |
Cognac, though I believe I |
|
|
used dry sherry as I |
|
|
didn't |
|
|
have any cognac |
| 10 |
c |
Water |
| 2 |
lb |
Lamb and rabbit bones, more |
|
|
if you have them |
INSTRUCTIONS
Recipe created by: Jack Stecher Brown the bones in a 425F oven for 15
minutes, turning occassionally. In a large stockpot, simmer the
chopped leak in 1/2 cup water, covered, until the leek turns
translucent, about 5 to 10 minutes. Add the carrot and celery and
stir, uncovered, letting simmer for 2 minutes. Pour in the cognac, and
bring up to a boil; as soon as it hits a boil, reduce the heat
slightly and toss in the onion, garlic and bones. Stir, then add the
water. Do not Boil; instead, put over medium-low heat, and let creep
up to a simmer. Take 2 pieces of the leek top, and sandwich the
bayleaf and the fresh herbs between the leek pieces. Tie together with
twine, to make your boquet garni. Add to the stock, along with the
black peppercorns. Simmer, uncovered, for 4 to 5 hours, skimming off
any foam from time to time. Strain. I don't remember exactly, but I
think I ended up with about a 4 cups of stock. Posted to EAT-L Digest
by Erica Rodgers <the1edr@ATLAS.VCU.EDU> on Sep 17, 1997
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