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In this episode I answer Thea's questions about my go to culinary herbs.

Here's Thea's question:

Hi Jacob,

I want to grow my own herbs for recipes and am going to get a biopod (kickstarter) to plant them in sometime in March. Is there a list of staple herbs you have on hand to use fresh in your recipes? If so,  what are they and where would I order them from. I am really enjoying your videos and podcasts.

Thea

When breaking down case after case of chicken for the restaurant, I love nothing more than saving the necks for a quick little scooby snack.

Simply toss the necks with oil, salt, and a generous amount of freshly cracked black pepper, and roast at 425°F/218°C for 20 minutes or until a dark golden brown.

Simple as that. You really don't even need to watch this video, but I thought I'd share it anyways.

These are also great if you dust in a little cornstarch and deep fry!

Animal fats are all the craze, and rightfully so. They're a great way to add flavor to a dish, whether you're using them in high heat cooking applications such as searing and sauteing, or cutting them into your pastry doughs when making tarts or pie crusts for a pot pie.

A good place to harvest animal fat is from stock. During the stock making process, fat is skimmed off the top, and even more is removed the following day after the stock has a had a chance to cool in the fridge.