Tagged With stock
A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won't quit. This, my friends, is why you should make your stock with chicken feet.
Video: If you're a reader of Eating Trash With Claire the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious - you should get excited, because it's now a video series. First up, I show you how to make a delicious, flavour-packed stock out of scraps, shells, and other "trash" that is actually treasure. Enjoy!
Stock is the backbone of so many recipes. Whether it's used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn't hard to make, there are a few tweaks you can make to ensure yours is a rich and tasty stock that's anything but watery.
Whenever I have the chance to buy prawns shell-on -- or, better yet, head-on -- I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there's something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn't end there; the shells still have more to give.