bonkboo

In addition, there is North country Butchers who appear to be excellent. I had a very brief visit and saw venison sausage, though they were out of steaks. Word of mouth from a local introduced me. She's a bit of a foodie, so I trust her opinion.

Hello all, New member here so be kind. I have a question about the first chicken stock I made last night. When I checked it this morning in the fridge, it had a layer of fat on it as expected. I proceeded to scrape it off only to find the whole of the underneath to be a gelatinous mess. Anything I can do to save this? Any ideas of what went wrong? Thanks