Conference turris::cooks

2525.0. "Stock" by BPOV06::BOOTHROYD () Sat Jul 21 1990 09:31

    Most people buy canned broth or use the *bouillon* cubes (<-which I don't
    recommend).  An easy and simple way to have broth on hand is to prepare
    it and then store it in your freezer using small containers.  It's very
    concentrated and adds a world of difference to any soups or dish
    requiring the ingredient.   Using beef, fish or chicken bones from
    either the local grocery store or the local meat/fish market.  When
    clam juice is required (by using fish) you have it on hand without all
    that salt.
    
    
    Go to your grocerier or to the meat market and pick up a good couple of
    pounds of bones (I've had better luck calling small meat markets ahead
    of time and the price tends to be lower).  Preheat the oven to 425-450F
    and arrange evenly on a type of cookie sheet.  Place in oven until the
    bones are toasted then place in a large pot filled with water, preferably 
    a cast iron or porcelain since a metal/steel type of pot will add a 
    tin-like taste that tends to be obvious.  Then add the ingredients
    below.  NOTE: the amount (1 or 2) depends on the size and the amount 
    of water/bones used.  
    
    1 or 2 carrots or if you peel carrots or have pieces leftover (raw)
    keep them stored in the freezer and add instead (equalling to the
    amount stated).
    
    1 or 2 stalks of celery
    
    1 or 2 leeks  
    
    2 medium size cloves, flattened or cut in two
    
    1 or 2 bay leaves
    
    Boil this down on low-medium heat until it becomes to a gelatin-like
    state and it's complete.  This will not take an hour but a good couple 
    of hours - the wait is worth it.  Make sure you add water to it since 
    it's concentrated.  It's great!!
    
    /g.