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shethinkmefunny_9295259

Missoula, Montana

Member since Dec 2007

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Reviewed Chicken Stock

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

As written, it turns out great. Rich flavor and perfect jello-like consistency when chilled. Within minutes the house smells amazing. I have modified mine slightly by first roasting the bones at 375F for 45 minutes, then adding a cup of white wine, two sprigs of fresh rosemary and roughly a tablespoon of herbes de provence, mostly for the lavender"

Reviewed Chicken Stock

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

As written, it turns out great. Rich flavor and perfect jello-like consistency when chilled. Within minutes the house smells amazing. I have modified mine slightly by first roasting the bones at 375F for 45 minutes, then adding a cup of white wine, about a tablespoon of herbes de provence (mostly for the lavender) and two sprigs of fresh rosemary "

Reviewed Chicken Stock

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

As written, it turns out great. Rich flavor and perfect jello-like consistency when chilled. I have modified mine slightly by first roasting the bones at 375F for 45 minutes, then adding a cup of white wine, about a tablespoon of herbes de provence (mostly for the lavender) and two sprigs of fresh rosemary to the above recipe. I find the flavor to"

Reviewed Chicken Stock

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

As written, it turns out great. Rich flavor and perfect jello-like consistency when chilled. I have modified mine slightly by first roasting the bones at 375F for 45 minutes, then adding a cup of white wine, about a tablespoon of herbes de provence (mostly for the lavender and two sprigs of fresh rosemary to the above recipe. I find the flavor to "

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