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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!