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McAlpine

United States

Member since Nov 2010

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Reviewed Chicken Stock

Nov 9, 2010 in Food Network Community Toolbox on Food Network

Good way, but for a richer stock, try the baked and crushed bones way. I have the recipe, but a lot of Cajun-Creole recipe books do as well with several variations. Most, if any, will crush the bones with pliers to get the marrow out though.

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