Reducing a pot of de-fatted chicken stock. This process evaporates some of the water in order to concentrate flavor. You can take this way down (very slowly) to something syrupy–called a glacé. Low and slow here, so the stock doesn’t scorch as its reducing.
Delicious
You are enough.
How to feed your sourdough starter right!
Disappointment
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Some foods to always have prepared and ready.