Wednesday, January 5, 2011

Goose bouillon.

                                                                      Spices for Goose Bouillon.

Well, that goose was expensive but I got a quart of fat from it and 5 quarts of bouillon that I froze. The extra expense and time was well worth it!
To make the bouillon I put all the bones and trimmings that we didn't eat in a very large pot, put onion, garlic and carrots with it. Covered with water and added a few spices: bay leaves, pepper corns, anise, cumin and fennel seeds, and cloves.
I let it simmer for about 6 hours. Now I have a base for many many winter soups.

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