I know it's a fool's errand, but I've always felt bad throwing away the leftovers of stock making, flavorless as they might be.I just threw all the soft mush into the processor and now I'm looking for ideas on how to make into a paste that will not make me immediately sad eating it.
Stock is a good way to get rid of dark meat/trash cuts you'd normally throw out for the dogs. There is always some left but don't lower yourself to eating dark meat chicken in 2026.
>>22021022Just make a glace and mix it with the puree. It will taste just fine.
>>22021033...wait a minute
>>22021028>>22021028what the fuck do you have against chicken?
>>22021022There are a bunch of recipes for leftover bouilli in the old Picayune Creole Cookbook.They're all basically, eat the leftover meat with a sauce. Barbecue sauce works ok.
>>22021028there are no trash cuts you fucking imbecile.
>>22021022Just spice the fuck out of it with whatever you'd like
>>22021022Seems extreme, does it have much flavor left? Maybe just mix it into some hummus to use as a dip
>>22021773I mean, it's definitely not going to be a tasty meal without a big investment
>>22021022>leftovers of stock makingit's just bones dude otherwise you're doing it wrong
How can it be flavorless when it's cooked in concentrated flavor??
>>22021022>>22021051I realized that this is completely pointless when when I had to add a ton of salt (or soy sauce etc.) just to make it taste a little less shit and it was still not tasty by any means. Barbecue sauce is basically the same thing except that it's sugar instead of salt. It's healthier to throw it away, it's simply not worth it
>>22021922You can try a vinaigrette or mayo with the meat
