Stock, Court Bouillon
Try this Stock, Court Bouillon recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 quarts white wine
- 4 gallons water
- 16 each leeks (white & light green only) 1/2 inch slices
- 16 each carrot 1/2 inch rounds
- 3 quarts onions rough cut
- 1 bunch thyme
- 8 each bay leaves
- 8 each fennel bulbs rough cut
- 4 tablespoons black peppercorns
- 1 quart white wine vinegar
- 8 each lemons halved
- Carbohydrate 2378.53195914906 g
- Cholesterol 0 mg
- Fat 15.0731999971142 g
- Fiber 105.648398288935 g
- Protein 2837.88275914525 g
- Saturated Fat 3.84015999878531 g
- Serving Size 1 1 Serving (60948g)
- Sodium 4269685.13473681 mg
- Sugar 2272.88356086013 g
- Trans Fat 4.24055999892776 g
- Calories 21362 calories
Combine water, veggies, herbs, and spices in a pot and bring to boil, reduce to a simmer. Add wine and vinegar, squeeze in lemon juice and add lemons. Lemons, leave in 20 minutes then remove.
