I made drastic cuts (four quarts of stock down to two cups, for example) but still had enough for a party.
When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock.
(In the B. & O. cookbook, one finds this recipe for short ribs: "Put short ribs in a saucepan with one quart of nice stock, with one onion cut fine, steam until nice and tender. Place in roasting pan and put in oven until they are nice and brown". That's it. Everything else is commentary).
Since I wanted this dish to be pantry-staple heavy, the base ingredients of this recipe are one quart of chicken stock and one cup of water to one pound of dried spaghetti, all thrown on the stove (you can use vegetable stock if you're vegetarian).
Cooks who tried our braise-roast technique on an Easter ham this year may now have quarts of tasty stock on hand.
There can be a wait for the twenty-odd seats along the galley kitchen, but up front, at the counter, service is speedy and the options on ice are plentiful: glistening fillets of rainbow trout and Alaskan salmon, clusters of littlenecks and oysters, quarts of fish stock.
A bonus when you serve it cold is the braising liquid: reduce it, degrease it and freeze it, and you've got a quart of delicious veal stock.
Add the butternut squash and a quart of chicken or vegetable stock.
Pour the quart of chicken or vegetable stock over the vegetables.
To save time, skip the homemade stock and use 1 liter (1 quart) of premade, store-bought seafood stock instead.
