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.

Enjoy,

PK


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