May 18, 2006
Making Stock
I have a request from a reader who wants to make the French Onion Soup recipe for instructions for making beef and veal stocks. All stocks start the same way: bones with meat on them and whatever vegetables you've got in the house. You can buy soup bones (beef, veal, chicken, turkey, fish) at the butchers and they are cheap. If you have the money for more meat, get the stewing stuff, it is real cheap. In a stock pot, brown your meat in a little fat and then add water. Braise the meat until it is falling off the bones. Add the veggies you have in the house and a bayleaf or two. Celery, onions and carrots are the Holy Trinity of aromatic vegetables for making stock.
Here is a link to the Ultimate Stock website with recipes for every kind of stock under the sun.
Posted by Melanie at May 18, 2006 06:35 PM
