Gluten Free Recipes - Shrimp Stock

Ingredients:
2 tablespoons canola oil
1 rib celery, roughly chopped
1 small onion, chopped
1 small carrot, roughly chopped
Shells from 1½ pounds medium shrimp
½ cup white wine
7 cups water
3 whole black peppercorns
1 bay leaf
1 teaspoon chopped fresh thyme or
½ teaspoon dried


Procedures:
1. In a 3-quart saucepan or stockpot, heat the oil
over medium-high heat. Add the celery, onion,
and carrot and cook about 5 minutes, or until the
vegetables are slightly softened. Then, add the
shrimp shells and cook, stirring constantly, until
shells are pink and fragrant.
2. Add the wine and cook until reduced by half.
Add water, peppercorns, bay leaf, and thyme.
Bring to a boil and immediately reduce heat to
low. Simmer 30 to 45 minutes, uncovered, or until
reduced by one-third or to about 5 cups.
3. Strain the mixture through a sieve and ladle
into freezer-safe containers. Refrigerate until cool.
Freeze, labeled and tightly covered, for up to 3
months.

Gluten Free Recipes - Chicken Broth

Ingredients:
16 cups water
Bones of 1 chicken with some meat left on,
fatty parts cut off
1 small onion, halved
3 medium tomatoes
2 ribs celery
1 whole carrot
1½ tablespoons salt, or to taste
1 tablespoon tomato paste (optional)
6 whole black peppercorns
1 tablespoon chopped fresh parsley or
2 teaspoons dried
1 tablespoon chopped fresh thyme or
2 teaspoons dried
½ teaspoon poultry seasoning
6 dill seeds


Procedures:
1. Fill a 6-quart stockpot with water and add all
the ingredients.
2. Bring the water to a boil slowly over medium heat
(coming to a boil too quickly produces foam and
cloudy broth). Quickly turn heat down to low when
it starts to boil and simmer, covered, 2 hours.
3. Strain the mixture through a sieve and ladle
into freezer-safe containers. Refrigerate until cool,
then remove fat. Freeze, labeled and tightly covered,
for up to 3 months.