Ok....So as much as I like to cook I did not know there was a difference till Lisa was so kind to correct me the other night. Here is how she made it:
3 carrots, chopped
1 onion, chopped
5 pounds of soup bones
2 ribs of celery, chopped leaves included
1 potato
1 Parsnip, sliced
6 gloves of garlic, chopped
1 tomato, chopped
5-6 sprigs of parsley
1 small bay leaf
1 teaspoon of pepper corns
1 teaspoon of salt
12cups of water
Roast the carrots, onion and the soup bones in the oven for 1 hour on 400 degrees Fahrenheit. Turning to make sure they get nice and brown. In a big pot put all remaining ingredients in with the roasted veggie/meat mix, with the water. Bring to a boil and then turn heat down and simmer covered for 5 hours. Skim fat off top after it cools a bit. Drain out bits with a strainer and throw away chunks Then enjoy or freeze for later use :) Truth is stock is much richer and deeper with flavor then broth...this is great for soup bases...which is what she used it for.
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