STOCK-MAK­ING MADE SIM­PLE

Cooking Light - - Ask The Experts The Teacher -

Pre­par­ing home­made stock is a la­bor of love that has huge pay­backs in fla­vor. Here’s how you can max­i­mize your stock-mak­ing ex­pe­ri­ence.

Lean on Your Butcher

If you’re un­com­fort­able with the idea of break­ing down a whole chicken into parts, ask for help at the butcher counter. Most are happy to do the knife work for you.

Freeze Strate­gi­cally

Fill plas­tic freezer bags about

2/3 full with stock, then freeze them on bak­ing sheets so they freeze flat. To use, par­tially thaw to loosen the stock, then break the stock into pieces that will slide into a pot eas­ily. For smaller por­tions, freeze your stock in ice cube trays.

Max­i­mize Left­overs

The left­over chicken is some­what de­void of fla­vor; sea­son it ag­gres­sively with curry pow­der or chopped, fresh cilantro and use the meat for chicken salad or tacos.

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