Title: Homemade Stock
Categories: Soup
Yield: 1 Servings

1 Full Stock Bag
2 ga Water
1 tb Kosher salt
10 Peppercorns
Chicken or fish bones or
-scraps
If that flavor is desired

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"
on Apr 8, 1998