How to make it

  • In a 6 quart enamel or non aluminum stockpot, melt the butter.
  • Combine bones, trimmings, celery, onion, carrots, and seasonings. Toss in the half of lemon you just juiced too.
  • Cook over medium heat for five minutes.
  • Add the cold water and wine. Bring to a boil and then immediately lower the heat to a simmer and cook for 30 minutes.
  • Skim frequently to clear off the scum that collects on top of the liquid.
  • Make sure all ingredients remain covered in liquid adding water as necessary.
  • Strain through a colander lined with a dampened cheesecloth, pressing down to extract all the flavor and as much liquid as you can.
  • Freeze in one cup containers. Label them!!!

Reviews & Comments 1

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  • softgrey 10 years ago
    wow...thanks for this!...x

    sounds delish!
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