Start slow. Try this three-day menu:
Monday: Roast a chicken for dinner. Save the carcass and skin.
Tuesday: Simmer the carcass with onion, celery, and a splash of vinegar. Sip the broth for lunch.
Wednesday: Use that broth to cook rice, then fluff it with butter. Serve with a fried egg—it’ll taste like you cheated.
Notice how the fat and stock do the heavy lifting. That’s bullion cooking in action.
