Serves: 5
Broth or stock is the thin liquid remaining after simmering and straining ingredients such as vegetables, meat or poultry. It's easy to make on your own, as long as you have time to wait for the slow simmering to bring out all the flavor. Homemade broth, often the base for sauces, soups and gravies, can be refrigerated for several days or frozen. Freeze in ice cube trays or in plastic containers (allow 1 1/2 inches of headroom for expansion).
Consomme is broth made from beef, veal or poultry that has been clarified (the liquid is no longer cloudy and no sediment remains).
This Cook's Note: Broth and Consomme recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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