How to Make Stock Out of Anything: Three Recipes (via The Practical Cook)

Posted on March 2, 2011 by

How to Make Stock Out of Anything: Three Recipes Why aren’t you making stock? Too hard? Too time-consuming? Read on for some simple and relatively quick techniques. Stock is essentially flavored water, it’s just a matter of degree after that (though I feel certain trained chefs would strike me down for saying this). But I am the Practical Cook, and making stock is an extremely practical practice. (Try saying that three times fast.) You’re making use of ingredients that have either been used onc … Read More

via The Practical Cook

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This entry was posted in Beef Broth, Chicken, Chicken Stock, Pork, Recipes, Stock, Vegetable Stock, Vegetables. Bookmark the permalink.

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