Sauces, Spreads, and Stocks

Photo by shygantic/FlickrCC

I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's too sweet--to be a replacement, and so I devised my own. View recipe here.

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Roasted Vegetable Stock

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