Not Your Mama's Canning Book by Rebecca Lindamood
Author:Rebecca Lindamood
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2016-06-10T16:00:00+00:00
COOK’S NOTES
• Butcher counters in grocery stores are a great place to score assorted chicken parts for a song. Many of them will sell you chicken necks and backs removed when chickens are broken down into the more popular, usable parts. The necks, backs and wings are economical and full of flavor for stock.
ROASTED CORN STOCK
Have you ever cooked up too much corn for dinner and wondered what to do with it? After you try Roasted Corn Stock for the first time, you’re going to be cooking too much corn on purpose. Made from corncobs, onions and other tasty aromatics, this is a great example of how transcendently delicious thrifty cooking can be. Use in corn or potato chowder for an incomparable depth of flavor.
YIELD: about 4 quarts (4 L)
FEATURED IN: Roasted Corn Chowder
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