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Not As Good As Pork Cracklins

misadventures in cooking

Thursday, December 30, 2004

Chicken Stock

I am having so much fun reading these Fine Cooking magazines, you have no idea. Today I am making chicken stock. Obviously, I've made chicken stock before, so that's nothing new. However, I've never made it by browning the chicken and vegetables first. I'm excited!! I plan to freeze it in 1 and 2 cup portions.
  • Chicken Stock (Fine Cooking #19, p. 18)


At 12/30/2004 8:34 PM, Blogger Sheri said...

I love making chikcen stock. There's something very satisfying about it, especially when it comes out perfectly gelatinous. I hardly ever brown the chicken and veggies first (in the interest of time), but I think it makes a much better stock.

At 1/04/2005 11:00 AM, Anonymous Anonymous said...

i made a pot of stock sunday - it turned out great, and made a good base to the sauce i was making for the roasted chicken - too bad the chicken was a total disaster! i received my current issue of fine cooking one day too late, it is all about roasting.


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