On Saturday, November 23, 2019 at 5:15:21 PM UTC-5, wrote:
> On Saturday, November 23, 2019 at 9:27:25 AM UTC-6, A Moose in Love wrote:
> >
> > I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
> > I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
> >
> Glad it turned out well but why did you add the bouillon cube? They're 90%
> salt or close to it.

I often add bouillon or chicken base instead of salt.

Cindy Hamilton