Use this rich stock for soups, pot-au-feu, and some stews. It can be stored in the refrigerator for up to 3 days or frozen in covered containers for up to 3 months.
The Cooking of Southwest France by Paula Wolfert. Copyright © 2005 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.