This is a very nice, rich chicken stock. I roasted the vegetables with the bones for more flavour. (plus, I think it's more easier & healthier to toss them all together then have to cook them in oil)Leave the wonderful caramelized juices that are a result of roasting the ingredients on the pan and put the roasting pan on your stove top and add some of the water and scrape any brown bits of chicken or vegetables that may be stuck to the bottom of the pan and mix them into the rest of the water in the stock pot. For the seasonings I made a sachet and adding the ingredients in some cheese cloth that you tie up with a string and discard after. I did use and put 2 bay leaves in the sachet and fresh herbs instead of dried. THX. It's so worth the time saving, collecting and freezing the bones untill I had enough to make this broth.
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This is a very nice, rich chicken stock. I roasted the vegetables with the bones for more...