Stock for soup
Are you adding salt to your stock? I don’t always roast bones before making stock but that does add another dimension to it as does a long (12 hour) simmer, not a boil. Usually I bring it to a simmer on the stove and put in the oven Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude