Wednesday August 12, 2020

The Chef: Keeping your kitchen in stock

The stock-making process may seem like a laborious affair, but its importance lies in that the finished product infuses so many aspects of cooking.

13th October, 2007

The stock-making process may seem like a laborious affair, but its importance lies in that the finished product infuses so many aspects of cooking.

In addition, you can make a large amount and freeze it in small tubs, to be defrosted and used as needed. My chicken stock takes over six hours to create, but the time spent is reflected in the taste.

In addition to the white stock described last week, stocks are broken...

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