Pour the milk into a stainless steel stockpot
and begin heating it on the stove over medium-low to medium heat, stirring occasionally with a long-handled stainless steel or wooden spoon.
Once the beef has finished roasting, place a large stockpot
on the stove and add all the ingredients.
Warm the oil in an 8-quart stockpot
over medium heat.
Put the clams in a large stockpot
and pour in the water.
As you cut up the bird, add any throwaway chicken parts to the stockpot
, depending on your plans for the carcass.
Heat the olive oil in a large stockpot
over medium heat.
- Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot
over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes.
dried basil Fresh Italian parsley leaves 1/2 pound dry pasta (linguine or fettucine) In a large stockpot
or Dutch oven, saute garlic in olive oil, until lightly browned.
METHOD: Put 1 1/3 cups rinsed dried beans in a stockpot
with enough water to cover by 2 1/2 in.
The woman then orders the child to place the stockpot
in the kitchen and retire to a room.
Pass through a double layer of damp muslin, and boil in a stockpot
Beef Bone Broth Prep time: 15 minutes Cook time: 12 to 24 hours Yield: Varies depending on pot size (there are enough ingredients to make 1 gallon of broth) 4-5 pounds grass-fed beef bones, preferably marrow, joints, and knuckle bones 1 beef or pig's foot 3 pounds meaty bones, such as oxtail, shank, or short ribs 1/4-1/2 cup apple cider vinegar, depending on the size of the pot Purified water to just cover the bones in the pot 2-4 carrots, scrubbed and coarsely chopped 2 ribs celery, including leafy part, coarsely chopped 1 onion, cut into large chunks 2 bay leaves 1 or 2 whole cloves 1 tablespoon black peppercorns Place all the bones in a large stockpot
or slow cooker.