Sharon, this is an amazing recipe! It's easy to make & the house smells wonderful. I had one ice cube left of tomato paste and I think it's about a Tablespoon's worth, but it's just enough to lend a hearty flavor and a nice rice color to the stock. I did press as much of the garlic as I could through a fine mesh strainer, as I didn't want to waste a drop! The fresh herbs pair very well with the garlic and I can't wait to use this in recipes calling for chicken or beef broth. I made a full recipe and was able to make one tray of 8 ice cubes and fill 3 freezing containers with two cups of liquid each. Thanks for posting this recipe, I know I'll be using it again and again! Made for the Topic of the Month forum's Soup-Fest 2011 tag game.
This is a beautiful rich coloured and hearty stock. A half batch filled a soup bowl. I did add additional sea salt at the end to taste or would have found it a bit too bitter. The garlic still had so much flavour left in it so I can see how it could be used in other stuff. I actually had this as a broth without bread (gluten/yeast allergies) when I was feeling under the weather along with some tuna and rice crackers for a light lunch. I usually make this into chicken stock which I love to have when sick. I may make this again when I want a rich vegetable stock but will for sure make again with the addition of chicken with bones. Originally made for Veggie Swap 27 ~ October 2010.
Very similar to something I was taught to make by a family friend, and something I really like to make when feeling under the weather. I had it tonight with some toasted bread, delicious! This is such an easy broth to make, with such great flavour, I'll use it as a base for many other dishes as you have suggested.