Malcolm Spann wrote:

>>And that's the whole deal. The process varies a bit for chicken, veggie
>>and fish stocks (which are actually all simpler), but the basic concepts
>>are the same.
>
>
> Steve,
>
> Thank you for the time you've taken in typing up this wonderful
> explaination! If I may, though ... what are the 'variations' for your
> chicken, veggie and fish stocks?
>
> TIA
> Malcolm

Some stock variations include whether to roast the bones or not, the
length of time spent making the stock (I find that it doesn't take as
long to make a good chicken, fish or vegetable stock as it does for
beef, veal or pork stock) and the types of vegetables/spices used in the
stock.

Jim Lahue