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re: Chicken Broth (Photos)
Posted on 2/22/15 at 7:20 pm to MeridianDog
Posted on 2/22/15 at 7:20 pm to MeridianDog
Once you start making your own stocks(fish, chicken, beef, shellfish, and vegetable) and always having them in the freezer your cooking will really take off. I have gotten to the point where I now have a big ziplock in the freezer with just vegetable scraps in it as well as my different bones and shells. You can put the ends of onions and what not in it as well as vegetables that are about to go bad like limp celery. I've gotten to the point where my stocks are all scraps so they costs me basically nothing to make.
3
Posted on 2/22/15 at 7:26 pm to 8thyearsenior
Roast dem bones and take it up a notch!
Posted on 2/22/15 at 10:49 pm to 8thyearsenior
quote:
Once you start making your own stocks(fish, chicken, beef, shellfish, and vegetable) and always having them in the freezer your cooking will really take off. I have gotten to the point where I now have a big ziplock in the freezer with just vegetable scraps in it as well as my different bones and shells. You can put the ends of onions and what not in it as well as vegetables that are about to go bad like limp celery. I've gotten to the point where my stocks are all scraps so they costs me basically nothing to make.
I've got a ziplock bag in the freezer as well. It makes me feel like I'm truly using EVEYRYTHING when I'm preping a meal and don't throw anything away.
Good insight
This post was edited on 2/22/15 at 10:57 pm
Posted on 2/23/15 at 8:47 am to 8thyearsenior
quote:
Once you start making your own stocks(fish, chicken, beef, shellfish, and vegetable) and always having them in the freezer your cooking will really take off.
I have a dumb question.
For what would I use these vast quantities of stock?
I suppose I am not cooking many things that call for stock?
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