Chicken stock: Roasted bones? Raw bones?
I've always made chicken stock using the carcass of a roasted bird. So the bones are cooked before they go in the stock pot. But I've been looking around for stock recipes, and almost none of them specify roasted bones. I've never tried stock made with raw bones. Is there a taste difference? A texture difference?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: