Making Home-Made Chicken Stock for the First Time
Jan. 28, 2013 1:23 pm
Updated: Dec. 24, 2013 8:57 am
I wanted to see if making your chicken stock from scratch makes a difference in taste. It has been simmering for 90 minutes so far and all I can say is that the smell is wonderful! I'm going to use the stock as a base for a ham & lentil soup later this
week. We'll see how it goes! We usually use prepared chicken stock in all of our soup. The real question is - is the taste worth the four hours of simmering, skimming and watching?