this beef stock had a lot of fat in it and i mixed in all the vegetable scraps we'd been saving up for a couple weeks in the freezer.
the next day i set one quart of stock aside for making chili later and used the rest as a base for vegetable soup. we used these beets jana had salvaged from the fridge at work and some beautiful local carrots i bought at the co-op. the soup also included a green kabocha squash (local), parsnip, and, of course, fresh ginger, garlic, and onion. i went in the herbal direction with seasoning, except for some smokey spanish paprika. it turned out really amazing!
those bones did have a lot of gelatin in them, just like the good butcher said!
No comments:
Post a Comment