Too many bones and no dog to feed? A turkey carcass that looks butchered? Waste not, my dear. Practice the secret of gourmet chefs everywhere. Stock is an ideal way to extract nutrients and flavour from asparagus roots, beef bones and the parts of brocolli that people just don’t want to eat. You can do stocks of vegetables, with meat or fish, and they are very simple.
Jill Amery
Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.
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