I've heard that you can make chicken stock, or any kind of stock, by simmering bones and leftovers with various vegetables, and then straining it to remove the solids so that you end up with awesome stock. So today, I decided to give ...
By Mike Hawkins www.foodfunk.ca I’m originally from a place that’s not very close to Kentucky. In fact, Thompson, Manitoba isn’t even that close to Winnipeg. It’s 750 kilometres north of the provincial capital ...