Tips and Hacks
You can refreeze meats such as chicken and beef as long as the meat hasn't spoiled. They will lose some flavour and texture, but it's better than throwing them in the trash.
Vegetable Stock #3
/ Cuisine: United States

Ingredients

Qty unit Ingredient
4 tablespoons
5 medium
1 large
5 large
6 medium
1 bunch
4 1/2 quarts
8 whole
2 whole
1 teaspoon
1 teaspoon

Directions:

This is a rich brown stock that can be used as a substitute for beef stock in some recipes.

For this recipe, all of the vegetables should be thoroughly washed. Rough chop all of the vegetables to approximately the same size. Peeling anything is not necessary, the vegetables will be discarded in the end.

Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley. Brown well, stirring frequently.

Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, stirring and scraping the bottom for the browned goodness from the vegetables.

Reduce the heat to medium and simmer, covered, 1 1/2 hours.

Place a colander or strainer over a large bowl, and strain the stock. Discard the vegetables, and seasonings, they have served their purpose.

Taste for seasoning and add salt if needed. Cool completely in the refrigerator for several hours. Skim and discard the congealed fat from the surface.

Refrigerated, this stock will keep for 3 to 4 days.
Frozen, it will keep for 2 months.

Keldon C. | January 27th, 2022

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Tested and True
For stained plates and dishes, soak them in a mixture of baking soda and hot water. Let them stand overnight then rub with a moist cloth dipped in salt.