Yeah, I know. But I had to – it’s one of the best ways I can suggest to truly appreciate the delicate texture and flavor of the shaggy mane mushroom.
There are times when I have so much chicken stock I don’t know what to do with it, and there are times I can’t keep enough around. Noodle soups sure make it disappear fast – about a pint per serving, I figure. Glad I make my own.
This stock was made from the honey glazed rotisseried chicken the other night, and it made a beautiful stock. I was surprised. I normally prefer uncooked bones and meat for my chicken stock. Especially if there is a heavy flavoring on the roasted bird – the all-time worst being lemon, in my opinion. Lemon-gravy. Ew.