By Ciocia Laura on December 02, 2012
"Best rich stock. Don't be tempted to keep the veggies because their goodness will all be in the stock. If you have livestock and wish to give them the cooked veggies, omit salt and add peppercorns later. (You can also leave peppercorns in chilled stock and remove later.) This works well with any meat or poultry whose stock you enjoy. Be sure to brown the bones well; it adds all kinds of flavour. Use any bones you like -- only the "recipe ghosts" made me type "soup bones". Any meaty bones will do. i also add thyme and rosemary "twigs" to the mix for beef or chicken stock. Cook down to concentrate flavour or finish uncovered."
Serving Size: 1 (3679 g)
Servings Per Recipe: 1