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re: Non-sticky Jambalaya?
Posted on 10/20/08 at 11:43 am to Y.A. Tittle
Posted on 10/20/08 at 11:43 am to Y.A. Tittle
yeah, no need for the risotto technique b/c the stock should be so rich anyway. You want your stock REALLY dark.
1
Posted on 10/20/08 at 11:48 am to el tigre
quote:
You want your stock REALLY dark.
That wasn't the problem. My stock kicked arse. Boned the chicken and then browned the bones really well in the oven, with onions, celery, and carrots, before making the stock. Was able to save about half of it, to be put to good use later.
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