Stock Vegetables

When my dad and I cook together, one of his favorite treats is to eat the vegetables after they've boiled away and lent all of their yummy goodness to the stock.

I just made some chicken stock and though I thought it was gross when I was a kid, I found myself eating the vegetables just as my dad does. I noticed that unlike the other veggies, the garlic was still really flavorful. I was wondering if for some reason it'd be unsafe or a bad idea to save this braised garlic and use it as a base for garlic bread in a couple of days.

Does anyone know if this is safe to do, or am I just being paranoid?


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