Homemade stock
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Full Stock Bag | |
| 2 | gallons | Water |
| 1 | tablespoon | Kosher salt |
| 10 | Peppercorns | |
| Chicken or fish bones or scraps | ||
| If that flavor is desired | ||
Directions
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@...> on Apr 8, 1998