re: #69 Killgore Trout

Golden Elixir: The Ultimate Chicken Stock

I’ll have to try this recipe with the vinegar. I’ve noticed that if you stretch the cooking time too long (more than 8 hours) the carrots and onions start to convert to sugars and the broth tastes too sweet. Maybe the vinegar counteracts that.

when I make chicken soup, I put the chicken pieces into a cheesecloth bag, and the vegetables into another cheesecloth bag, so that I can just remove the bags when it’s done.