STOCK: Basic Broth
Source of Recipe
"Risotto", by Judith Barrett and Norma Wasserman
2 pounds veal bones
-- (ribs or shank)
2 pounds chicken backs & necks
1 large onion -- peeled
4 celery ribs
2 carrots -- scraped
3 parsley sprigs
5 1/2 quarts cold water
Place all ingredients in an 8- or 10-quart stockpot and bring to a boil. Skim the foam from the top of the broth. Turn the heat to low and simmer, partially covered, for 2 to 3 hours.
Strain the broth into a large container or bowl. Let cool slightly and allow to stand in the refrigerator until cold and the fat has settled on top. Remove fat from the stock with a spoon. Stock is ready to be used. It can be stored for 3 to 4 days in the refrigerator, or can be frozen.
Makes about 16 to 17 cups (enough for 3 risotto dishes)
Source: "Risotto", by Judith Barrett and Norma Wasserman
Categories: Soups, Stocks
Recipe typed for you by Judi Mae Phelps.
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