The Whole Dish Blog: Seafood stock makes speedy shrimp meatballs

It’s a simple enough proposition to produce a pot of stock. Immerse any whole poultry carcass, some vegetable trimmings and maybe a few whole spices in water, simmer for a few hours and strain. Or assemble a mess of the less desirable parts, like chicken and turkey wings, poultry necks, even turkey tails, for a [...]


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