I've just made stock from the aromatics-covered carcass and skin of my roast "Beggar's Chicken." Your thoughts on how best to use it?
Here's the roast recipe https://food52.com/recipes... The stock is deeply flavored, so it's therefore not particularly versatile. There's no chicken left from the roast; I'm happy to freeze the stock for a future use. Thank you, everyone. ;o)
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