Wild Idea’s Buffalo Liver is clean and rich, but it's also able to absorb the flavor or a marinade. I added a bit of adobo to my red chili sauce for a little smokiness and then offset/complemented that with a vegetable pico de gallo. It’s sooooo good!
Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. (Makes about 4 quarts)
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