Perfectly Strained Stock For Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| *** NON NE ***** |
INSTRUCTIONS
After making a rich meat stock, allow it to chill in the refrigerator overnight. Then skim the surface with a slotted spoon to remove any solidified fat. Place damp cheesecloth in a strainer, and freeze until firm. Pour the skimmed stock through the lined strainer to remove very last vestige of fat. Use perfectly strained stock in your favorite soup or sauce. Recipe by: Martha Stewart http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 15.3mg
Sodium: 440.2mg
Potassium: 1270.9mg
Carbohydrates: 43.4g
Fiber: 0g
Sugar: 43.4g
Protein: 28.9g