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morrison, Illinois

Member since Jun 2007

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Reviewed Chicken Stock

May 23, 2011 in Food Network Community Toolbox on

I make this at least once a year (during the winter before cold season hits, then I can just plop the pot in a snowbank to cool it instead of buying or hoarding ice). I have learned over the years, though, to make sure to cook it hot enough. Too low on the heat and you get no flavor. And I usually cook it for longer, too. Today I started it at 7"

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