All photos by Donna Turner Ruhlman, click them to go to her site.
Last week I posted on Twitter that leaving chicken stock (recipe below) out on the stovetop all week was fine and I got all kinds of mystified tweets about how could this possibly be safe.
It is, and it’s a great way to have stock on hand all week for a quick sauce, a poaching liquid, an instant soup, add it to a stir-fry and thicken with cornstarch. You don’t need to go through all the straining and storing and labeling of stock and cleaning a big heavy stock pot. I do like to strain it out of one pot into another to get the bones out of it, but even ...
