Anyone know what the deal is with putting organ meat in chicken stock?
Another chicken question!
I make stock from two small carcasses from roasted chickens, and this time one of the chickens came with the packet of organs so I threw those in the pot. I'm pretty sure it tasted fine when it was done, but I already froze it so I can't double check. Everything online says livers will make the stock bitter. Is that true? And how many would you have to add before the liver flavor comes through?
I just want to be sure so when I defrost the stock I'm not left with a bitter unusable batch.
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