Important! There’s a new security update to your account login. | Read More ›

Home Cooking


more chicken stock ?s


Home Cooking 4

more chicken stock ?s

patz | Dec 13, 2008 04:58 AM

A number of threads have covered making chicken stock, and I just have a few more questions - when making stock using carcasses from roasted chickens, should you roast the bones first? remove the leftover meat and add it later? do you break the bones to get additional flavor? before or after roasting the bones? finally, how long should you let the bones boil? I've read everything from 1 - 6 hours. Thanks!

Want to stay up to date with this post?