The flavorful liquid that remains when strained becomes the foundation for many delicious dishes. Stocks require some planning, such as ordering bones from the butcher, or waiting until you have a good supply of bones in the freezer. But they are simple to make, as they cook for the most part untended, and they can be frozen for up to six months. The following recipes are a guide and can be adjusted in any way that suits your particular taste. Don't be put off by this.
Times given for recipe preparation are approximate.
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