[Sca-cooks] Chicken broth

[Gorgeous Muiredach]

>One technique I didn't see in all of the great replies to this is that for
>a richer stock you can roast the bones then crack some of them to let the
>stock get direct contact with the marrow.  This does make the stock a bit
>darker and you have to be more careful about not boiling and using the
>other techniques for keeping it clear.

This technique would produce a stock considered "brown" stock.  Used more
to create sauces than soups.  I'd also roast the vegetables for the stock,
as well as add a little bit of tomato paste


Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forth Castle, Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry