I made chicken stock yesterday, which always leaves me with the problem of what to do with the chicken bits I pick off the neck and back bones. I know that the professional chefs consider this meat “used up” after they have made a stock. They simply discard it as being tough, flavorless, and too much trouble to pick off the bones. As a home cook, I cannot help but think this is wasteful.
Tag Archives: pita bread
As a Californian, I like to do mash-ups—taking the ingredients of one culture and the cooking techniques of another to create something new. Jan wanted taco’s, but I was growing of the same old, beef, pork, chicken or fish with the usual Mexican spices and salsas. I decided to take kubideh and make something different with it.