Behind the Line: Paul Fehribach

Topic: Help for Home Cooks/Bartenders

Cooking Tips and Hints

What are three "scraps" home cooks shouldn't throw away, and how should they use them?

Paul Fehribach
Executive Chef/Owner
Big Jones
Chicago, IL

Bones from roasted turkey or chicken make the best stock. Animal fats should be rendered, reserved, and used to create special things. Most vegetable scraps can be used to make a flavorful liquid to incorporate into stocks or soups.

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