Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.
Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.
lmost evaporated. Stir in the stock and heavy cream and heat
n the heavy cream and stock. Add in the salt, pepper
aramelize. Then add 1 c stock and simmer until reduced a
minutes. Add the chicken stock, 4 slices of the cooked
pour in the wine or stock and add the fresh chiles
he casserole. Pour the beef stock around the brisket and bring
aramel shade, set your large stock pot over as many burners
spices, skin, etc. Warm the stock slowly in a thick bottomed
rowned flour and below.
Stock Directions.
Heat a large
br>Add the cold chicken stock, then add water to cover
00b0C.
For the master stock, add all the ingredients to
egetables (reserve vegetables for the stock making); you should have 1
n a large stockpot. Bring stock to a boil. Reduce heat
our freezer.
Wash all stock ingredients well before peeling.
an release to give your stock that beautiful \"jiggle\" when it
br>Pour on the boiling stock, and set in upper third
Combine all ingredients in a large cooking pot and bring to a boil, covered.
Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
Strain the solids from the stock using a colander in a large bowl. Discard the solids.
After the stock cools, store it as you wish in your freezer until it is needed.
n a heavy 8-quart stock pot.
Add the cold
ill have a burnt tasting stock.
Place the bones and