Recently I have become obsessed with using whole corn cobs in my vegetable and meat stocks. They give the stock a nice savoury depth.
I love how you can take an old cob languishing in the back of the fridge and give it a new lease on life.
I freeze them if I have too many though.
Then I just chuck them in my slow cooker when I need to make stock.
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MAKING AND USING STOCK
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