skilletlicker
Head Chef
I do not have the time to go through all this but I say stock is supposed to be stock, it is like predefined.
The whatever goes in the oven and roasts, you may salt if desired.
After it gets some brown on it, the water goes in, as do carrots, celery and a bay leaf, or two for a big batch. Of course onion and garlic. It is all strained out.
Once it is ordained stock, then it comes out.
T
Jeese Louise, Termy.
How have we gotten by all these years without you?