You've got to have a boneFor a really successful stock, its amaturish without one. Did you pop a Bayleaf in? If i'm making chicken/turkey stock I always bung in some fresh Tyme from the garden that rules, and maybe some celery leaves.
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nicey,
Tue 15 Jan 2002, 18:01,
archived)
FantasticI hardly ever use fresh herbs, which is a terrible shame. I do have access to rosemary, which is great when roasting lamb, but not so useful in the soup department. Amazing how powerful the smell from a few sprigs of freshly snipped rosemary in the oven can be.
( crab_bloke),
Tue 15 Jan 2002, 18:08,
archived)