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My aunt's advice about the chicken stock turned out right after all these years
Aunt Louise always told me to save the onion skins and carrot peels for stock instead of tossing them. Back in 2019 I thought she was just being cheap, so I kept using plain bones and water. Last month I finally tried her way with a whole chicken carcass and about 2 cups of scraps. The broth came out with this deep golden color and a sweetness I never got before. Has anyone else had family cooking tips that took over a decade to actually test?
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