Ingredients
Preparation
Step 2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months. Garlic SoupSimmer stock with a few cloves of garlic (or lots, if you’d prefer) until the broth is flavored to your liking. Crack an egg into the pot and lightly poach. We like to double down and serve the garlicky soup with a garlic-rubbed piece of toast. Tomato RiceWhisk a spoonful of tomato paste into stock and use the mixture in place of water to cook a pot of rice. This simple dish is a favorite of ours to serve with black beans or alongside pan-roasted fish.
