To brown or not to brown? Using uncooked chicken backs & wings for soup.
On Feb 15, 5:58 am, "jmcquown" > wrote:
> I'm there with ya. Chicken (parts is parts) goes into the pot without
> browning first. But beef bones, absolutely brown them. Makes the stock
> darker. No one really wants "dark" chicken stock, do they?
Richer, not so much browner.
Browning the bones just adds more flavor.
Karen
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