When I make chicken stock or open a container, it seems that my recipe always calls for less than I have at the ready. This results in throwing out the rest of my stock. I hate waste. Really, who likes waste? Recently, I began freezing my leftover chicken stock in ice cube trays. When I need a little bit to add to a recipe I just toss it into the pan and off I go. You can also do this with left over wine but I don't usually have any leftover wine.
Have any tips to share? Email me, craig@blockislandseafood.com.
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