Cindy Hamilton wrote:
>
> I can't imagine a use for chicken stock where I wouldn't welcome
> the flavors of onions, celery, and carrots rounding out the flavor
> of the stock.
>
> Could you suggest one of your uses where those flavors might be
> unwanted?

I'll have to think on that and will get back to you but I was
also talking about adding spices, herbs and in Sheldon's case, a
parsnip. WTH is a parsnip anyway?

Anyway, it's happened a few times especially when I used making
stock to add a ton of carrots one time. That resulted in a
carrot-overload of taste in everything I used the stock for.

I suspect the plain normal mirepoix would be fine for most things
but a true, basic chicken stock can't fail no matter what the
recipe is. As I stated, you can always add those veggies to your
recipe and just use plain chicken stock as just one more simple
ingredient.

Turkey stock is completely stand alone in taste. Nothing extra
needed.