A great set of tips and information on how to make your kitchen space and activities less wasteful and reduce you trash generation.
http://www.motherearthliving.com/green-homes/how-to-create-a-zero-waste-kitchen.aspx#axzz2fLsndTPh
This is a companion discussion topic for the original entry at https://peakprosperity.com/creating-a-zero-waste-kitchen/
Hi all,
Tonight I'm making chicken stock for the first time. I realize this may be more of a regular cooking topic, and old hat to many, as opposed to a cutting-edge prep strategy, but I still wanted to ask for input.
I'm following this chicken stock recipe (the first hit on google…marvel at my deep research) I'm using method #1, the chicken carcass/old bones method, although now that I think about it, yesterday I threw out the leg/thigh, and wing bones after a BBQ, and we probably could have used those too since all the bones are being boiled for several hours.
The only thing I did differently was to use a few slices of leek, since we have one in the veggie drawer right now.
If anyone has any advice on making soup stocks - whether chicken, beef, veggie, or otherwise, I'd be grateful to hear it.
Thanks!
Hugh