Melt butter in a large heavy stockpot or saucepan over moderate heat. Cook onion, celery, leeks, shallots, parsley, and salt just until soft, about 5 minutes. Add wine, turn heat to high and reduce by half. Add bones and about 1 1/2 gallons or enough water to cover. Bring to a boil. Skim off and discard foam that rises to top. Add remaining spices and cook at a simmer, uncovered, 1 1/2 hours. Strain by lifting liquid out with a ladle. Discard solids. Set aside to cool to room temperature. Store in sealed containers in refrigerator 2 days or freeze indefinitely. This recipe yields about 2 quarts of stock. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (1718g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1261 (90%)|
|Amt Per Serving||% DV|
|Total Fat 140.1g||187 %|
|Saturated Fat 88.1g||440 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 366.4mg||113 %|
|Sodium 65.9mg||2 %|
|Potassium 456.3mg||12 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 16g|
|Protein 4.3g||6 %|
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Calories per serving: 1405
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