Question 1: how do you define the difference between broth and stock
Question 2: after talking with someone who thought I was nuts, I have to ask you all: is making chicken stock with a rotisserie chicken (that is, a chicken that has already been cooked) a mistake? (The friend who thought I was nuts said: the purpose of cooking with the chicken is to bring everything out of the chicken; the rotisserie process already did that so at best you're flavoring the broth, you aren't really making stock).
Thanks for your patience; I'm burgeoning, but I'm still very much a rookie.
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