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bugs bunny day at the manor
the stock is set to boil all night. Celery, onions,carrots and bell peppers are in the mix. I'm hoping for 10 bags but artemisia says we'll get about 5 or 6 we shall see as the night goes on. a ittle bit of healthy kitchen competition. 😊
I am obsessed with stock. vegetable stock, meat stock and all forms of broth. a few months back I made some vegetable stock with carrots and onions and celery. from that base I made numerous dishes, all based on a simple, nutritious all natural stock that I froze in separate bags to make it easier to just reach in and come away with a good, hearty all natural soup in minutes. with Thanksgiving approaching I have to mention Turkey carcasses and how they make the best bone broth. don't throw your turkey carcasses away.. boil them down and freeze in separate freezer bags so you have a ready made broth at your fingertips. you can make any dish based on poultry with it. you can then say yes, its made from scratch. all natural. your body will taste the goodness. my chicken noodles I just made used my last of the vegetable stock. we feed an army here at the manor and I already spy two Turkey carcasses that I will shamelessly appropriate. I have the reputation of being the manor chef but I've also been known as the kitchen police. either way, I will have bone broth by hook or by crook. my soups will be legendary.
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.