|
Put 2 quarts cold water in a large pot and add 1 medium onion, unpeeled and quartered; 1 large garlic clove, unpeeled and quartered, and 1 rib celery. Add bones and excess meat (no livers) for a beef or poultry stock, or shells, carcasses, and/or fish heads for seafood stock. Bring to a boil over high heat, reduce the heat to low, cover, and simmer as long as possible -- 30 minutes to 4 hours -- replacing the water in the pot as needed to keep it covering the other ingredients (the long you let it simmer, the more intense the flavor). Makes about 1 quart; increase water depending on the amount of ingredients you're adding to the pot. |
|
