Stock scum question
So I’m wondering about something. Normally if I’m going to make some ‘from scratch’ chicken soup, I first cook (roast or slow cook) the chicken and then set aside the meat, and simmer the bones to make the stock. When I simmer the cooked bones, I never get 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