Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
Come over to my house and you'll always find this in my freezer! Yes, you can freeze it. Chill it down quickly before putting it into containers. Add a lable with the date, pop it in your freezer and you can use it for all of your favorite recipes.
Makes 8 to 12 cups
5 lb (2 kg) chicken parts, backs, necks, wings, excess fat removed1 onion, peeled and coarsely chopped1 carrot, peeled and coarsely chopped12 parsley stems1/2 teaspoon fresh or dry thyme2 bay leaves
Place all of the ingredients in a stock pot. Add water to 2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich, 5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.
Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.
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