It's very cost efficient as well as being cheaper to do yourself. You also get more to work with opposed to buying a lesser amount in the cans or cartons.
07/19/2016 - 9:06am
I like to make my own stock that way I can ensure the sodium content. I put all the vegetables with the carcass and boil them, but it I think I might saute the vegetables first. I never thought to saute the vegetables before cooking them with the stock. It makes sense that it would add flavor.
12/03/2013 - 2:52pm
I simmer at least two full chicken carcasses, meat removed, for at least four hours to produce a thick and flavourful stock.After at least four, but usually more than 8 hours, I remove the stock from heat briefly while I add sauteed celery, onion and carrot, with some garlic, olive oil and wine. After mixing it up, I put the mixture back on the heat, usually medium low and let the vegetable flavours mingle with the stock for awhile. This allows the spices and veggies to, once their flavours have been released by the oil and heat, mix with the gelatin from the chicken and form a lasting and wonderful flavour melange. I then add the meat and a cup of heavy cream and let this mixture simmer on medium low for about two hours. At this point, I add my homemade egg noodles and let the mixture simmer another two hours, only adding a half cup of water and a half cup of wine occasionally. After two hours from this point, by this time over twelve hours after beginning the process, the noodles should be ready to eat, while the soup itself is now properly mixed and mingled, producing a flavour and texture evocative of the hours that I have put in. Try it, it's breathtaking.
10/13/2013 - 1:50am
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06/08/2013 - 3:51am
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