Chicken stock
Chicken second courses
There is much debate over what makes a stock vs. what makes a broth -- some people say there are no vegetables in stock, just bones and water; Some say that if there are vegetables, they should go in at the very end to avoid stock cloudiness; some say yes to salt and some say definitely no. <br /> <br />I’m not here to argue, I’m just here to tell you how I like to make stock when I’ve got a chicken carcass left over. Heads up: There are vegetables and salt involved. It’s not the clearest stock, but it’s dark and hearty and full of flavor -- it will boost any recipe you add it to.
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