More stock, 1-08.

More stock. This one will be dubbed “lamb stock,” due to the fact that it has two lamb leg bones in it, and the flavor of lamb can be quite assertive.

2 lamb leg bones
1 pork shoulder bone
1 cooked turkey leg quarter (from the November holiday)
random chicken bones (saved in freezer for later use)
shrimp hulls (again, saved in freezer)
6 leaves romaine lettuce (on their last legs)
4 white mushrooms (beginning to open)
1 white potato (sprouting in at least three places)
1 1/2 white onions, roughly chopped
green parts of 6 scallions, wilting
4ribs celery
4 cloves crushed garlic
salt, pepper, etc. Go easy on spices beside these two. Others can be added later.

Boil bones for 5 minutes. Drain and rinse, return to pot, bring to near boil and place into 180 degree oven for 4-8 hours. Strain.

Once you have made 5 batches of any stock of any kind, you will not need any guidance, unless you are making pho, which will require only beef bones and some aromatics, like cinnamon and star anise. Be aware that the following add really strong flavors, so be prepared if you use them: lamb, cabbage family (bok choy, cabbage, broccoli, cauliflower, etc.). Best not to use for a neutral stock, unless you are willing to experiment. Better to make a mild stock and spice it up as needed. Or make a “cabbage family” stock and experiment.

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