When making stock, you want to use bones of young animals, remember stock doesn't contain meat (broths contain meat),bones should be from joints, necks, anywhere you'll find cartilage. And your ratio for mirepoix (onion, carrots, celery mixture) should be 50% onion, 25% carrots and celery. Also, you should use a sachet or garni for your hearbs and spices. I don't know what book you got this from, but I already don't like it. It sucks, throw it away.
Hi ya, The info you posted was great, could you tell us which book you got all that from? I'm allways on the lookout for a good/non-trendy cook book.
this site: http://www.westonaprice.org/index.html it's based on the work of anthropological dentist weston price who studied the health of traditional peoples all over the world and their diets.
Mix two parts of unsweetened cocoa power with one part salt.Rub it liberally over every part of the bird.