Liquid gold! Replace water with stock when making rice to get the best goddamn rice you’ve ever had in your life
I hope to one day be a boullionaire
In times of turmoil, it is prudent to keep a healthy portion of your savings in liquid assets.
I’m lazy so I just take a Costco chicken, remove the meat, break down the carcass enough to fit well in my pressure cooker, barely cover with quality veggie stock (I did mention that I’m lazy) and cook on high pressure for 1 hour.
When not lazy, I roast chicken feet in an oven with large chunky mirepoix at 425°F/218°C for 45 minutes, moved then around in the pan to avoid burning, then another 45 or until nicely browned. Deglaze the pan, pour all and liquid (water or the box stock) in the cooker as above.
The regular stock is a gelatinous mass in the fridge. Foot stock is akin to vulcanized rubber.
I just made my first pot of stock the other day and turned it into soup and oh my god the BROTH
I mean, I managed to finally get the last laugh on that bastard Nook, playing the stalk market long enough.
