Making stock/broth, do you peel the aromatics?
When making stock/broth from the bones of a roasted poultry, beef, veal, venison, ham, etc. I usually add onions, celery and carrots along with whatever other root vegetables I might have in the house (like parsnips) and garlic. I’m old school and was taught to peel the carrots, onions, 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