I recently started the culinary program at L'Academie de Cuisine and I was surprised to see Chef Patrice Olivon, a judge from our Food Bloggers Challenge. We started the class learning knife skills and stocks. I learned some great techniques for the next time I make chicken stock. Stocks need to simmer very slow. I think in the past I had the heat turned up too high causing the stock to be cloudy. You want to simmer it on a really low heat so it is barely bubbling and continue to skim the fat. This is a great tip! Next week we're making soup...I can't wait.
Photo by Shauna Alexander