De stock

I am writing this post after a long long dry spell. After not committing to memory a day exercise and getting involved in every thing but writing, I think I should return to blogspot. Anyhow, a few days ago I made stock. I make stock every few months. It basically happens when I have collected enough bones; turkey bones from thanksgiving, lamb bones from a pit roast, chicken bones, shanks, or whatever.

So this time was a some lamb bones from last July when Larch house had a lamb roast, and a collection of chicken and Cornish hen bones.



Lamb Stock:

Lamb Bones: quite a few of them
Vegetables: a few (onions, garlic, celery, carrots, whatever else is in the fridge)
a few spies: I like to use star anise, black cardamom and bay leaves

Roast the bones for an hour or so at 375d, add the vegetable to the baking dish after half/ hour. fill a 10 liter stock pot with cold water add everything, and boil. After a few hours strain the liquid. KEEP THE LIQUID., and reduce. Reduce till it tastes amazing, thick and concentrated. Let it cool and think of genius ways of storing it. I use ice cube trays.