On Tue, 12 Mar 2019 18:45:12 -0000, "Ophelia" >
wrote:

>Very strong (it was cooked very slowly for around 2 days (as I learned
>here It is beautiful and smells heavenly.
>
>I haven't made it for a very long time, but thanks to you all for
>encouraging me)
>
>What would you make with it?
>
>
If the stock is strong enough to gel when cooled, it will make a fine
glaze for vegetables quickly saute'd. Asparagus, young green beans,
bok choy, and baby carrots come to mind.
>