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Article: The Main Ingredient: Stock answers; Cool weather calls for homemade chicken stock
- Article from:
- Sunday Gazette-Mail
- Article date:
- October 27, 2002
- Author:
CopyrightCopyright 2002 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
SOMETIMES you just have to sit back, relax and take stock.
We take ours with a soup spoon.
Now that this cold, rainy autumn has hurled us violently into soup
and stew season, we might as well make the best of it. And to make
the best of it - soup, that is - you have to start with the stock,
the heart of any quality soup.
The terms "stock" and "broth" are often interchanged, which is not
entirely incorrect. There is a difference, and it's more than skin-
deep. Actually, it goes all the way to the bone.
Bone is the main ingredient in stock, which is slow-cooked over
low heat. Broth benefits more from boiling meat, which is cooked for
a much shorter ...