[Sca-cooks] Chicken broth

[Robin Carroll-Mann]

On 8 Dec 2002, at 19:00, Gorgeous Muiredach 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 didn't mention it, but I actually need the broth for a sauce, so
brown would not be a problem.  Once the quince paste goes in, a
little more coloration won't be noticeable.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net