bethzaring
Master Chef
i am researching a recipe for a chicken stock that is heavy on garlic. I need to get chicken bones out of the freezer but don't have my usual stock vegetables available from the garden yet. I do have garlic and want to make a medicinal stock. My method usually yields 11 quarts of stock. I have seen things in this photo many times before and can not understand how or why chefs do this. There is soil in the roots of garlic, and onions. Why aren't the roots cut off?