Re: [london.food] making stock from leftovers

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Rev Simon Rumble wrote:
> This one time, at band camp, Nigel Rantor wrote:
> 
>> so, I've never made stocks before and I have the bones from a leg of 
>> lamb (the remainder of which is becoming a pot-luck stew as I type) and 
>> I'd like to make a stock from it.
>>
>> Any recipes floating out here?
> 
> No need for recipes if you aren't doing something specific.

Okay, I guess I actually meant 'procedure' rather than 'recipe'.

> Brown the 
> bones in a hot oven for twenty minutes or so.  Stick them in a big pot 
> with some celery, a roughly chopped skin-on onion and a bay leaf.  Cover 
> with water and simmer for a few hours.  Skim off the crap that floats to 
> the top.  Cool as rapidly as possible by filling the sink with water and 
> any ice you have in the fridge, the putting the pot in it and 
> occasionally shaking.

So, once I have had it simmering for a couple of hours and have 
something stock-like should it just be frozen for later use or can it be 
reduced further for easier storage?

   n

• Re: [london.food] making stock from leftovers Rev Simon Rumble 05:06 on 30 Dec 2006
  • Kake L Pugh 07:13 on 30 Dec 2006
    • Chris Heathcote 09:14 on 30 Dec 2006
    • Rev Simon Rumble 23:28 on 30 Dec 2006
      • too deep to show
  • Nigel Rantor 15:06 on 30 Dec 2006
    • [london.food] Any tuna inspiration? salvo 16:56 on 30 Dec 2006
      • too deep to show
    • Re: [london.food] making stock from leftovers Rev Simon Rumble 23:29 on 30 Dec 2006
  • Nigel Rantor 15:08 on 30 Dec 2006
  • John Costello 21:00 on 30 Dec 2006
• Roger Burton West 20:51 on 04 Jan 2007

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