jmcquown wrote:

> Exactly! Good stock takes hours of slow simmering but doesn't require
> fussing with. I would add, after straining the stock chill it in the
> refrigerator overnight. Skim off the congealed fat. A good stock will
> appear gelatinous at that point but not to worry, it heats back to liquid
> and is wonderful yummy stuff.
>
> Seasonings are as important as the veggies, IMO. At the very least I add a
> bay leaf or two (depending on how much stock I'm making), rubbed sage or
> 'poultry seasoning', salt & pepper.
>
> Jill
>
>

A friend of mine was lamenting to me one day that she messed up making her
first batch of stock and had to toss the whole pot. The offense? It was jiggly
after it sat in the fridge!

I tried not to laugh.

--
..:Heather:.
www.velvet-c.com