/ck/ - Food & Cooking

>>17123533
what's the joke?
try making farofa
>sautee some onions and garlic in a big amount of butter
>then add the flour
>maybe some plantains too
>stir it for some minutes and that's it
>it goes well with rice and beans

I'm thinking of making chicken stock for the first time, is it worth it? I'm thinking of freezing leftover bones or scraps like skin and fat, and when I have a good amount after some weeks,I'd buy a whole chicken and try to learn how to cut it up and use the carcass and chicken scraps to make some stock, but that'll result in a blonde stock right? it's not as versatile as a brown stock, but I don't like the idea of discarding a whole rotisserie chicken