No matter what you do at home, your chicken stock isn’t going to be the same, simply because you probably have a small fraction of the chicken scraps that, say, a restaurant known for roasting chickens is going to have on hand.
, have begun offering a staple that you can’t really get in normal, not-pandemic times: restaurant-made chicken stock. chicken water
, the end result of simmering scraps for hours with herbs and maybe some onions and celery. Stock is the backbone of sauces and soups. A really good quality stock is one of those elements that makes restaurant food taste so good. You can, of course,, and it’ll be more flavorful and probably way less salty than what you find in the supermarket.
Why? Stock is one of those things that really benefits from quantity—the more scraps you generate, the more potential for flavor in your stock. The stock that we used at my
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