Making stock of any kind is rather easy especially if you take your time. Many stocks start with the things that give the stock its name… chicken, meat or seafood. Then most add a few flavorings that mirror most what the many dishes contain or at least don’t interfere. Onions, celery, carrots and sometimes peppers 🌶 and Italian spices.
I just work with the shells of shrimp and crab. But first I roast the empty shells in the oven at 375 degrees for 15 minutes… and then into the freezer for future use!
Each package is 1 1/2 cups of stock… a good size for any recipe and perfect for making rice in my 40 year old Hitachi “Chime-O-Matic” rice cooker!
non apetite
