Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site ttidcb.UUCP Path: utzoo!linus!philabs!ttidca!ttidcb!pumphrey From: pumphrey@ttidcb.UUCP (Larry Pumphrey) Newsgroups: net.cooks Subject: Re: How do you make stock? Message-ID: <512@ttidcb.UUCP> Date: Fri, 1-Nov-85 08:05:30 EST Article-I.D.: ttidcb.512 Posted: Fri Nov 1 08:05:30 1985 Date-Received: Sun, 3-Nov-85 14:27:30 EST References: <7303@ucla-cs.ARPA> Organization: TTI, Santa Monica, CA. Lines: 12 For making basic stock I follow the recipe in Paul Prudhomme's _Louisiana Kitchen_ cookbook. Believe it or not he uses very little seasoning in his stocks. For chicken stock throw your soon to be acquired chicken carcass into about 4 quarts of cold water along with a large onion cut in quarters and 3 or 4 stalks of celery. Add 1 tsp (or 2 cloves) minced garlic. Bring to a boil and simmer about 6 hours occasionally adding water if there is too much reduction. Note that only garlic is used as a seasoning, no salt, pepper, etc. I usually make my stock in 3 gallon quantities and freeze it in 1 quart freezer containers for subsequent use. Sabrosa!