Earth Eats: Real Food, Green Living
Stocks are the building blocks of cuisine. Use your leftover chicken bones and veggie scraps to make a tasty chicken stock for soups, stews and sauces.
If you get into the habit of saving the bones from your steaks, you'll have the 3-4 pounds of bones you'd needed to make stock in no time.
This recipe provides a great excuse to buy an entire chicken from your local farmer. The broth will be better than what you can make from store-bought birds.
Save your chicken and beef bones and make yourself some broth. Not only is homemade stock rich with minerals, it will make any dish that much more tasty.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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