Buried in the middle of the late winter slog months, I know many of our Chi Wulff compadres out there are making up some great stocks, soups, gumbos, and beans using various stocks (chicken, beef, pork, seafood, and perhaps a good mushroom or vegetable too).
As we’ve shifted our palate and nutrition plan to one more aligned with the Primal and Paleo camps, we’ve learned to relish a great bone broth, at least during the cooler “winter” season here in North Texas.
Just a few days ago Garden and Gun posted this nifty piece on making better savory stocks, and there were a few tips in there that we all should be using. Hunters and you folks with chickens in the barn have an advantage over the rest of us, don’t squander it…
See you around the soup pot this weekend…
