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Read Online or Download Salt-Free Herb Cookery (Storey's Country Wisdom Bulletin A-97) PDF
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Additional info for Salt-Free Herb Cookery (Storey's Country Wisdom Bulletin A-97)
Wipe off slime with paper towels. Cut the skeleton into small pieces that fit easily into a saucepan or stockpot, depending on quantity. 2 Cover the skeleton with water. Add a dash of salt and pepper. Heat to boiling; reduce heat.
Strain through a double thickness of cheesecloth. Discard bones and vegetables. Cool stock slightly. Refrigerate overnight. Skim any solidified fat from top. Nutritional information not available. RABBIT STOCK Follow the recipe above, substituting 1 1/2 to 2 pounds rabbit backs, ribs and other bones for the game bird bones. Continue as directed, cooking for 2 to 2 1/2 hours. How to Make Fish Stock 1 Remove the guts, gills, fins and tail, after cutting out the cheeks (arrow). Use kitchen shears or a sharp knife.
Roast until well browned, about 1 hour, turning bones once during roasting. Transfer bones to a stockpot. 2 Loosen browned bits from roaster by stirring, adding 1 cup water if necessary. Pour liquid into a large measuring cup. Skim fat; discard. Return liquid to stockpot. 3 Add remaining ingredients to stockpot. Cover with cold water. Heat to boiling over medium-high heat. Reduce heat. Skim foam from top of stock. Simmer for about 8 hours, skimming periodically, and adding water as necessary to keep the bones covered.