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Why does nobody talk about how a potluck in Reno taught me to quit buying fancy stock
I was at a neighborhood potluck in Reno last October and brought a soup made with the $6 carton of stock from the store. The lady next to me brought a plain chicken soup that tasted ten times deeper, and she said she just simmers the bones from a $4 rotisserie chicken with onion skins and carrot peels for an hour. I tried it the next Sunday and now I keep a bag of scraps in the freezer and make my own stock once a week. The carton stuff tastes like salt water to me now. Has anyone else done the scrap bag thing, and what do you toss in that I'm missing?
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