Beef or Chicken Stock
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Yield: 1 Ready in 1 hours
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Beef or Chicken Stock Preparation
In heavy Dutch oven, brown beef bones slowly in margarine over low heat, 30 minutes, stirring occasionally. Add water & remaining ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off grease or scum that rises to top. Remove meat, bones & vegetables. Strain. Chill stock & remove fat from surface. Let stand 24 hours. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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