Comments on: Chicken Stock http://anhourinthekitchen.com/2010/01/chicken-stock/ Neo-19th Century Cooking | Modern Tools, Old Fashioned Ingredients Tue, 07 Feb 2012 09:12:25 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: kara http://anhourinthekitchen.com/2010/01/chicken-stock/comment-page-1/#comment-2112 kara Fri, 22 Jan 2010 04:17:24 +0000 http://anhourinthekitchen.com/?p=1130#comment-2112 Thanks Mark! Send me any tips you have for making a good demi glace! Thanks Mark! Send me any tips you have for making a good demi glace!

]]> By: Mark DiJulio http://anhourinthekitchen.com/2010/01/chicken-stock/comment-page-1/#comment-2111 Mark DiJulio Fri, 22 Jan 2010 01:28:02 +0000 http://anhourinthekitchen.com/?p=1130#comment-2111 Stock is the base for so many things Including sauces. No professional kitchen worth its salt does not have Chicken Stock on hand. They too use all the leftover pieces of carrot, celery and onion and parsley (BG) stems to make stock (waste is a no no). NO salt as since stock is the basis for sauces, the salt is added when the sauce is made. The real fun begins when you make demi-glace which is pure gold. Love your blog K. Stock is the base for so many things Including sauces. No professional kitchen worth its salt does not have Chicken Stock on hand. They too use all the leftover pieces of carrot, celery and onion and parsley (BG) stems to make stock (waste is a no no). NO salt as since stock is the basis for sauces, the salt is added when the sauce is made.

The real fun begins when you make demi-glace which is pure gold. Love your blog K.

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