Reviewed: Nov. 28, 2003

Great stock and simple to make. The only revisions I made were to add whole 3 color peppercorns and a touch of onion salt.

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Reviewer:

George R.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 7, 2003

works like a charm.

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3 users found this review helpful

Reviewer:

KABOOMPRODIGY5

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Reviewed: Jan. 15, 2003

I used this to clarify my stock. When making stock I always add a turnip, parsley stalks, peppercorns and a slice on fresh lemon. This adds to the flavor. The cooking time should be 2-3 hours.

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Reviewer:

SNOWEY44107

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Reviewed: Dec. 30, 2002

This was wonderful. Very flavorful.

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Reviewer:

ALETA14

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Reviewed: Nov. 20, 2002

Wow! I am in shock at how easy it is to make your own stock. The taste is so much better than any canned stock I have tried. I am so happy to find a wonderful stock recipe. I made Grandma's chicken noodle soup with this stock. AWESOME!!

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16 users found this review helpful