Quote:
Originally Posted by asianthree
Op if you are making your own stock start with water and veggies. Cook down remove half and freeze, I use one cup. Then split remaining. One you use for seafood stock, using saved shells. Freeze. Other half I use chicken bones, take three quarters and freeze. With last quarter use beef bones. I use a pressure cooker and can do it all in under 4 hours.
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If I understood you make 4 kinds of stock in 1 day. You make a huge pot of vegetable stock and freeze 1/4th. And what's leftover is the base for chicken 1/4, fish 1/4 and beef stock 1/4? Is this correct? It's very clever.