#quarter of a chicken carcas with whatever skin was left. ginger. garlic. Parmesan rind for umami and salt. red chili flakes (too much) cook
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Thinking about how good the stock I made this weekend was and shedding a single tear
#added tomato paste so the acid would cut the spice and strained the whole lot after about 8 hours total of cooking.#made orzo with the fresh stock and then a chicken and bean stew of sorts the next day#before I made the stew the plain stock was so good it gelatinized slightly in the fridge#best comparison I could give is the tomato based broth u can sometimes get at hot pot#quarter of a chicken carcas with whatever skin was left. ginger. garlic. Parmesan rind for umami and salt. red chili flakes (too much) cook#for six hours. realize it’s too spicy. add a tablespoon of butter. splash of lemon juice. small can of tomato paste. cook for two hours#strain. enjoy stock as is or use to cook. there enjoy#the chicken was from my local Peruvian place so their spices also contributed. good luck.#might have tossed paprika in there idk
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