OUR GLORIOUS RETURN!! WELCOME BACK TO STUFFINFLUFF COOKING! We have all been gone at Katsucon and MAGfest, as well as other more boring jobs. Thanks if you stopped by our table to say hi! We have many new recipes on the way, and even new chefs and new guest chefs, but for now we’re starting with something very basic.
If you make enough chicken stock, you can have a base for all kinds of soups and recipes! It adds a personal touch to all recipes that call for stock, instead of just using store-bought. Please use this recipe as a guideline and adjust your own stock according to how you’d like it! Komi the Spice Shiba loves using garlic and peppercorns in his stock.
Remember, it’s okay if stock doesn’t have a bold flavor. It should be subtle, but with a little depth. Stock is meant to be the beginning of your recipe, just like this post is the beginning of regular posts from StuffinFluff!
Or you can look up some canning guides!
SOUP RECIPES TO USE YOUR AWESOME STOCK WITH:
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