STOCK

Preparation Time: An afternoon

Yield: Depends how much water you use.

Stock is one of those things that your great-great-grandmother

made after she pulled the plow around the field all day

then skinned a few rabbits for dinner.

It is used as a more flavourful substitute for water

in any non-dessert recipe,

or as a base for soup.

There are meat stocks (made from leftovers or

from meat or fish bought specifically to make the stock)

and vegetable stocks made, obviously, only from vegetables.

Begin by finding a very large pot.

Consider the size of your freezer before deciding on the size of the pot.

Break up a turkey or chicken carcass into smaller pieces,

or use some inexpensive beef cuts instead.

Chop up your favourite vegetables.

Add spices appropriate for the meat used.

Put it all into a large pot and cover with water.

Bring to boil then simmer.

Add water to replace that boiled off.

After 3-4 hours strain out the solids and retain the liquid.

Cool overnight and freeze in 1 cup servings the next day.

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