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Dr. Md Rushad Rahman
এমবিবিএস(আরপিএমসি)
,
পিজিটি(মেডিসিন)
Absolutely! To make your stock, first season the neckbones lightly with salt and pepper and roast them at 425 °F (218 °C) for 25 minutes. Then, take celery, carrots, and onions, some peppercorns, and your neckbones and put them in large pot. Fill this pot almost to the top with water, put it on medium-high heat, and then reduce by half. Strain and discard all the veggies and you've got a great stock for making rice, soup, beans, and more.
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