March 4, 2010 Now if this isn’t a waste: “According to the Agriculture Department, each year Americans toss more than 25 percent, of all domestically produced food. A 2009 study showed that a quarter of U.S. water and 4 percent of U.S. oil consumption annually go into producing and distributing food that ultimately ends up […]
We freeze all our poultry carcasses and bones, be it chicken, duck or turkey. Then, when the carrots and celery are looking droopy, we use it to make stock.
This batch of mushroom stock happens to include dried Maitakes or Hen of the Woods, dried Porcinis and the delicious “black fungus.”