So I making a stock, or maybe it’s a broth, with some leftover vegetable that I have. I don’t really know if it’s a vegetable stock or broth?
It has carrots celery onions tomato, and some asparagus stems.
I also have, but haven’t yet put in, parsley and dill.
I see some recipes for making chicken soup say, to put in the dill and the parsley at the end. Should I also do that if I’m making a stock? Is there a certain time that is the maximum for fill or parsley to be cooking in a broth?
Would love to hear any thoughts or tips, or even better an explanation about how/why it makes a difference, regarding when to add the dill and the parsley.
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