I tend to make brown chicken stocks so that works for me. From an aesthetic standpoint I think people often think of the soup as
"brown" so beef comes to mind. Unless it is really nice beef stock I prefer a dark chicken.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
I tend to make brown chicken stocks so that works for me. From an aesthetic standpoint I think people often think of the soup as
brown" so beef comes to the foreground. Unless it is really nice beef stock I prefer a dark chicken.
-
Similar Content
-
Corn Cob Stock
By Shel_B,
- 18 replies
- 558 views
-
- 23 replies
- 2,355 views
-
- 5 replies
- 436 views
-
- 23 replies
- 2,355 views
-
- 55 replies
- 32,714 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.