Home Cooking

Making stock/broth, do you peel the aromatics?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 65

Making stock/broth, do you peel the aromatics?

Springhaze2 | Jan 2, 2014 06:04 PM

When making stock/broth from the bones of a roasted poultry, beef, veal, venison, ham, etc. I usually add onions, celery and carrots along with whatever other root vegetables I might have in the house (like parsnips) and garlic. I'm old school and was taught to peel the carrots, onions, garlic, etc. I now see chefs on cooking shows and in recipes just quarter./rough cut the aromatics and crush the garlic without peeling. How do you do it? The broth or stock will be strained anyway. Is there any reason to peel them? Is there be an advantage to leaving the peels/skins on in terms of flavor and nutrients?

Want to stay up to date with this post?

Recommended From Chowhound