Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Can you please share how you make chicken stock?"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous]That's about what I do, except that I have a bag in the freezer & every time I use garlic, onions, relevant herbs (rosemary, thyme, parsley), carrots & celery, I save the stems & bits & pieces like onion/garlic skins & ends & throw them in with the chicken carcass. I much prefer the flavor of mine to boxed chicken stock.[/quote] This is the way. Keep a "soup trash" bag in the freezer and save your carrot peels, squash ends, celery tops/bottoms, leftover herbs, etc. I don't use brassicas in my stocks because I think they add a funky taste but YMMV. I roast my own chicken most times, but bones from a rotisserie chicken probably won't make a terrible difference. Definitely add an acid of some kind (vinegar, lemon juice) to help break down some of the collagen. Add a bay leaf or three to anything that simmers low and slow. I also add "soup herbs" when I do this, so the flavor is somewhat consistent no matter what veg scraps get added. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
