Chicken feet make a particularly rich-tasting stock, with plentiful gelatin. You can also use this method to make ham stock, but rather than save up the bones in the freezer and risk freezer burn ...
A ham hock is the lower part of a pig’s leg, and it is often used to make ham stock or soup. *Heavy Cream: For all that is holy in the kitchen, do NOT add the cream too early! Adding heavy cream ...
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