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Prep Time: 5 Minutes Cook Time: 115 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a very handy method to have beef or chicken bouillon ready when you need it. You could always double the recipe, and store in covered freezer-proof containers in the freezer. Ingredients:
2 cups chicken stock or 2 cups beef stock |
1/2 cup white wine |
1 bay leaf |
2 cloves fresh minced garlic |
Directions:
1. In a large saucepan, boil all ingredients until reduced by half; cool.
2. Divide evenly into ice cube trays; freeze until solid.
3. Remove from ice cube trays, place in a ziplock plastic bag.
4. Add 1-2 cubes to skillet or wok when sauteing or stir frying.
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