Take stock of chicken and veg­etable trim­mings

Make your own stock from leftover bits to en­liven any one-pot meal

Cape Breton Post - - FOOD FOCUS - BY RANDY SHORE

The dis­tinc­tion is not as im­por­tant as the flavour and the health ben­e­fits. Broth is both food and medicine, and if you think you are too busy to add home­made stock to your life, you are wrong.

If you can spend an evening watch­ing TV (and I know you do that once in a while, so don’t try to lie to me about that) you can make stock with a 15-minute in­vest­ment of your time.

CanWest News Ser­vice

Stock makes sauces taste bet­ter, gravies richer and en­livens vir­tu­ally any one-pot meal from chili, gumbo and stew to osso buco and short ribs.

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