[Sca-cooks] Chicken broth

[Steve]

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Details details details.  True, I use it mostly for sauces, but, I've also
used it for French Onion Soup or some other heavy soups and stews.

AEduin

At 07:00 PM 12/08/2002 -0500, you wrote:



>>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
>
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