absolute amateur here, made my first attempt at stock yesterday and it smells good, and is gelatinous, so hopefully good, though I haven't tried to use it yet.
my question is basically about the state of the bones and if it matters. I did a short boil, just over 3 hours, and I made an effort to break the larger bones (chicken) because I imagine that exposed marrow will have a good effect on the stock, but that's based on "I don't have a clue but that sounds reasonable to me"
So, does it help when compared with whole bones?
Does it hurt?
is it a "depends" scenario?
To comply with rules of posting, recipie is roughly: bones from around a chicken (3 legs and two leg+thigh pieces including the meat from one of the latter because the cat hunted it off the table) one carrot, one red onion, a bit of celery, dried thyme, rosemary, provance, some peppercorns of various colors. the bones were from roasted/braised chicken so spent time in oven but nothing was roasted in it's current state prior to going into a pit with whatever water was needed to cover.
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