Drawn Butter

Updates Fridays

December 2, 2010 at 8:00am

Chicken Stock

I generally treat making stocks as a process that takes all the things that aren’t quite good enough for anything else and makes something that you can use to make other things better. Basically, it’s a way to get flavor out of things that may not have any other use. Plus, if you make it yourself, a) it’s usually tastier b) it has less salt and c) has better ingredients than the stock you can buy in the store (or bouillon). Win!


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