As much as I would love to cook my own collagen stock as often as possible, but I am quite fussy when it comes to my own home cooked stock.
My preference has to be the milky white jelly-ish kind collagen stock which comes only as a constant cooking on a stovetop in a huge pot of pork bones, chicken carcass and chicken feet for a good 10 hours or more each time.
However, I do not have the luxury of such time to be able to do that as often as I could, hence I would resort to store bought soups stocks sometimes.
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