Cuisine, May 1982
1 hour — 2 quarts | ||||||||||||||||||||
Ingredients
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InstructionsCombine all ingredients in large saucepan. Heat over medium heat to boiling. Reduce heat; simmer, uncovered, skimming surface occasionally, until rich stock is produced, 30 to 45 minutes. Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids. Cool to room temperature for storage. |
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NotesMay be refrigerated for up to 2 days or frozen for up to 2 months. Reheat to boiling before using. |