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This one time, at band camp, Nigel Rantor wrote: > so, I've never made stocks before and I have the bones from a leg of > lamb (the remainder of which is becoming a pot-luck stew as I type) and > I'd like to make a stock from it. > > Any recipes floating out here? No need for recipes if you aren't doing something specific. Brown the bones in a hot oven for twenty minutes or so. Stick them in a big pot with some celery, a roughly chopped skin-on onion and a bay leaf. Cover with water and simmer for a few hours. Skim off the crap that floats to the top. Cool as rapidly as possible by filling the sink with water and any ice you have in the fridge, the putting the pot in it and occasionally shaking. Stock's dead easy and makes all the difference in your cooking. Especially soups. -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.net "Dans ce pays ci, c'est bon, de temps en temps, de tuer un amiral pour encourager les autres" - Voltaire
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