The Broth That Stretched One Supper Into THREE (The Southern Way)

When a pot of greens came off the stove, some folks tipped the best part straight down the drain. That dark liquid at the bottom - the pot likker - was the seasoned broth the whole hour of cooking had been building, and the old kitchens treated it like a dish of its own. Miss Loretta walks through what pot likker actually is and what it is not, why a spoonful of it tastes fuller than the greens alone, and the three ways the kitchen put it to work: cornbread broken in to drink it up, rice and peas cooked in it to stretch the pot, and a jar saved to start the next day's soup. She also covers which pots made liquor worth keeping, how it was strained and stored, when to let it go, and how to start tonight with the pot you already cook. In this video: 1.What pot likker really is - and what it is not 2.Why it tasted like more than the sum of the pot 3.Cornbread, rice, and the next-day soup: the three jobs of the liquor 4.Which pots made liquor worth keeping 5.The straining, storing, and letting-go rules Did your family keep the liquor, or did it go down the drain?