- "You can save all bones and meat scraps in a gallon ziploc bag and stash in the freezer. When the bag is full, boil or pressure cook the bones for 45 minutes. Drain the stock to cool and repeat. The stock is so rich it will cool into jelly with a thick fat crust. I usually dilute it with equal parts water and it's still a richer broth than anything store bought." -@DrStrangebooty
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