Roll_Bones
Master Chef
I made a chicken broth/stock yesterday. No aromatics. Just a chicken carcass and a bag of bones.
I strained it last night and refrigerated. I plan to remove the congealed fat from the top today before I use it.
Should I saute/brown up the aromatics in the pot before adding liquid? I have carrots, celery and onions. I have some boneless thighs I plan to cut up and add to the soup. Should I brown up these chicken pieces too?
My gut says yes to both questions. But now that I have all of you, what would you do?
I strained it last night and refrigerated. I plan to remove the congealed fat from the top today before I use it.
Should I saute/brown up the aromatics in the pot before adding liquid? I have carrots, celery and onions. I have some boneless thighs I plan to cut up and add to the soup. Should I brown up these chicken pieces too?
My gut says yes to both questions. But now that I have all of you, what would you do?