[Sca-cooks] Chicken broth

[Kirsten Houseknecht]

hey! its news to me...... what do you need to do differently?
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Steve" <steve.mont at verizon.net>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, December 08, 2002 7:41 PM
Subject: Re: [Sca-cooks] Chicken broth


> --
> 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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> >
>
> --
>
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