Meats Left over from Making Stocks


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By Eileen Yin-Fei Lo

Published 2009

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The preceding four stocks, combined with the stocks from Part 1, complete your library of stocks. In the stocks based on meats and poultry, there is a fair amount of meat left over once the stocks are made. What to do? Most of the flavor has gone from the meats to the stock. However, should you want to nibble, I suggest sprinkling a bit of salt on the meats before you begin.

Or, you can create a basic dip for the meats. In a small bowl, mix together