rebecca's pocket

Not particularly good for risotto (our stock testing vehicle), because it's just not flavorful enough on its own. But it has a surprising "meatiness" to it (like beef, not chicken). I plan to try it in soups where a plain beef broth would be good—barley soup, french onion soup, vegetable soup, and the like.

Update: I tried it as the stock for Deborah Madison's Barley Soup with Carmelized Onions and Pecorino Cheese. It added a bit of darkness to the flavor, but in this soup it wasn't a very noticable difference. [ 08.04.06 ]