Making Stock, and Taking Stock — Southern Fusion Cooking

We munched on our enormous Christmas duck for three days, and I turned the carcass into my favorite, duck stock. That made some serious Creole Onion Soup. Making stock, unlike pimping, is easy. Ingredients One dismembered Body, of Poultry or other Beast One Onion, cut into quarters Head of Garlic, halved crossways (kreuzweise) One Carrot […]

via Making Stock, and Taking Stock — Southern Fusion Cooking

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