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  • oldgringo 5 years ago
    Once you you have strained your stock, raise the temperature and boil the stock to reduce it's volume. The longer you boil off the water the richer the stock gets. Secondly, everybody tastes salt differently, so in any recipe feel free to adjust the salt to your own taste. Also, feel free to use other vegetables to make this stock; it's adjustable to your tastes. Thanks for your comments.
    oldgringo, Richard