"I had some leftover Callebaut chocolate chips from dipping strawberries for Valentine's Day & decided to give this a try. (I got the chips from Chelsea Market in NYC - it's some of the best chocolate I've ever had. I left out the 1/2 oz. of unsweetened chocolate & just used 2 oz. of the Callebaut. Great recipe but I also had to cook them longer. I"

"This was so tasty. It was a little work preparing the beets (wear gloves like she tells you) and oranges but well worth it. It's also a good template to switch out ingredients, ie. use golden beets and blood oranges, walnuts instead of hazelnuts or even asiago instead of romano.""

"As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1 head of garlic unpeeled and cut crosswise
8-10 sprigs e""

"These are excellent warm out of the oven or toaster afterwards. Great with a glass of milk or even coffee, especially for dunking. Chances are you have all the ingredients to make them. Try adding a splash of pure vanilla.""

"These are excellent warm out of the oven (or toaster afterwards). Great with a glass of milk or even coffee, especially for dunking. Chances are you have all the ingredients to make them. Try adding a splash of pure vanilla.""

"As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1 head of garlic unpeeled and cut crosswise
6 or 7 sprigs each of parsley and dill
5 or 6 sprigs of fresh thyme
1 Tbsp. kosher salt
1 Tbsp. whole black peppercorns

Place the carcass, vegetables, garlic, herbs, salt & peppercorns in an 8 quart stockpot. Add 4 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 3 1/2 hours. Strain the contents of the pot through a colander and discard the solids. Use immediately or pack in containers and freeze for up to 3 months.

In the episode she doesn't mention skimming off the scum as it simmers, but I'm sure you can. She also doesn't say to chill the stock overnight to remove the surface fat but that's up to you. "

"As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1 head of garlic unpeeled and cut crosswise
6 or 7 sprigs each of parsley and dill
5 or 6 sprigs of fresh thyme
1 Tbsp. kosher salt
1 Tbsp. whole black peppercorns

Place the carcass, vegetables, garlic, herbs, salt & peppercorns in an 8 quart stockpot. Add 4 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 3 1/2 hours. Strain the contents of the pot through a colander and discard the solids.

In the episode she doesn't mention skimming off the scum as it simmers, but I'm sure you can. She also doesn't say to chill the stock overnight to remove the surface fat but that's up to you. Use immediately or pack in containers and freeze for up to 3 months."

"As a few reviewers have noted, this is not the recipe from the episode "Chicken Story". Here is the recipe:

1 chicken carcass
2 celery stalks with leaves cut into thirds
2 carrots unpeeled and cut into thirds
2 medium onions unpeeled and quartered
1 parsnip unpeeled and cut into big chunks
1 head of garlic unpeeled and cut crosswise
6 or 7 sprigs each of parsley and dill
5 or 6 sprigs of fresh thyme
1 Tbsp. kosher salt
1 Tbsp. whole black peppercorns

Place the carcass, vegetables, garlic, herbs, salt & peppercorns in an 8 quart stockpot. Add 4 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 3 1/2 hours. Strain the contents of the pot through a colander and discard the solids.

In the episode she doesn't mention skimming off the scum as it simmers, but I'm sure you can. She also doesn't say to chill the stock overnight to remove the surface fat but that's up to you. Use immediately or pack in containers and freeze for up to 3 months."