Freezing onion and garlic ends, and bits of chicken fat, tendons, arteries, and other stringy bits I
Freezing onion and garlic ends, and bits of chicken fat, tendons, arteries, and other stringy bits I don’t like eating (it’s a texture thing don’t judge me) for use making chicken stock at a later date.
Fri, 25 Jan 2019 18:01:07