|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Basic Soup Stock |
|
Serves: 24 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Basic Soup Stock recipe on the web!!Serving: 1 cup Thumb though a couple of your cook books and I’m sure you’ll notice recipes which call for beef stock or chicken stock. Most of these recipes will also mention that bouillon cubes may be used as a substitute. Any kind of stock is easily made either at home or in camp. I prefer to use the home made variety myself, just because I believe it is a little healthier. Check the label on the store bought varieties and you’ll find salt is always one of the primary ingredients. Make your own and you’ll end up with better flavor and less salt. When I butcher a deer or elk, I set some bones aside to make a couple of batches of soup stock to freeze. I find neck and hock bones make the best stock just because the longer legs bones require too large of a pot. _ to 5 pounds bones with some meat still on the bone _ to 2 gallons water _ large onion, diced up _ to 4 carrots, cut in small pieces _ stalk celery, cut in small pieces _ teaspoon salt _ teaspoon pepper _ teaspoon garlic powder Put everything in a large stock pot and simmer for 3-4 hours. When all remaining meat slips off the bones set the stock pot off the heat and remove the bones. Let cool and strain through a colander and freeze liquid in old plastic butter tubs. You won’t be committing a crime if you alter the seasoning to suit your own taste. I like to salt and pepper the strained vegetables and meat and have as a snack. A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces Laser's Warden Stew Chicken And Noodle Jack Cheese Casserole Basic Soup Stock Bean And Potato Soup Black Bean Chili Bruneau River Green Pork Chili Bruneau River Pork Enchiladas Cajun Sausage Soup Catfish Stew Cee Dub's Yankee Chili Chicken Corn Chowder Chicken/Poultry Stock Chili Con Carne With Beans Dutch Oven Stew Fish Stock Forty Mile Stew Gospel Hump Soup Howard's Onion, Chili & Cheese Casserole Howard's South Texas Chili Keilbasa Stew Pen's Lentil Soup Round Top, Texas Beans Southwest Green Chili And Chicken Soup Steffado (Rabbit Stew) Tom's Chicken Stock Trish's First Night At Talmaks' Soup Vegetable Soup Winter's Day Stew |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
