The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 19, 2011
Hi, I suggest you throw the veggies away. They contain much fat from the meat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 13, 2011
This is a bit time consuming, but the results are very much worth the wait. I didn't discard the veggies, though. They had way too much flavour left in them. I puréed them in my blender, and made a cream of veggie soup that we had the next day. It was awsome! Thanks for this wonderful (and wonderfully flavored) recipe. This is definately a keeper!
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Cooking Level: Expert

Home Town: Sutton, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 13, 2011
I took a stock class at the local college. Before boiling the bones roast them until they are a deep dark brown. Then simmer with veggies. A very LOW simmer. Bubbles barely break the surface. Time consuming but worth it. In a pinch there are a couple of new "bold stocks" in a box that work very well.
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Cooking Level: Expert

Home Town: Encampment, Wyoming, USA
Living In: Melbourne, Florida, USA

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