Simple Mirepoix Stock
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Bonewerks CulinArte' Glace de Mirepoix

Ingredients:
3 cups Roasted Glace de Poulet
2 cups Water
T T Salt and Pepper

Procedure:
1. Heat Mirepoix over low heat.

2. Add salt and pepper to taste, very lightly. Let simmer.

Note: Needs no dilution.

Other Great Related Links:
Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms