Can’t beat homemade
This past Sunday I sharpened my domestic knife and got to work making homemade chicken stock. I’ve seen dozens of recipes before but never taken the time to really put it together. This recipe from Bon Appetit could not have been simpler. I added four crushed cloves of garlic (skin on) and a handful of thyme, otherwise I stayed true to the recipe. I highly recommend it if you are looking for a Sunday afternoon activity and an insane amount of depth to your dishes.
I used it for the risotto I made for dinner and Adam and I declared it the best risotto yet. We tend to say this each time we make it, but this time we meant it for real. It was truly bursting with flavor. I served it alongside roasted Brussels sprouts and grilled chicken, and finished the meal with a cookies and cream milkshake from…
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