I save up roast chicken leftovers to make stock, but in my recent batch, I forgot to pick out the lemons that I baked with the last chicken. I removed the lemons at once, but the damage was done and the stock is unmistakably bitter. How can I save the broth from being trashed?
Sent by Barbara
Editor: What about mixing this batch of stock with your next batch to dilute the bitterness? I do something similar when making gravy with the cooking broth from my Slow-Cooker Lemon-Garlic Chicken and it works quite well:
Readers, what do you suggest?
(Image: Emma Christensen)