Sunday, December 29, 2024

Astounding chicken stock

 


This, my friends, is chicken stock.  No, really.  Not fooling.

Into the pressure cooker this morning went the bones, skin, and scrap meat from four pounds of roasted drumsticks.  Then, the skins and cut ends from 6 pounds of yellow onions. Then... two quarts of previously made chicken stock and a little water. 90 minutes later, this.

Where did this deep brown color and super-rich flavor come from?  The onion skins are a big part of it.  people usually throw them away, not knowing just how much flavor is hiding in the skin and root of an onion.


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