New answers tagged chicken-stock
I am a fan of old cookbooks and one of my favorite really old ones claims that the best lemon or orange cookies are made with poultry fat. I assume one would have to melt the fat unflavored since no one wants a cookie that tastes like stock or soup vegetables.
I use frozen trimmings and bones for stock on a regular basis and haven't ever had any issues (and I can't see why you would). However, parts from food eaten by someone may have contamination issues unless they only removed the bones and/or skin with clean hands (which you could have done yourself before serving them). I don't follow many rules for my ...
It certainly does make sense - adding herbs at the beginning of the process (not just parsley) gives them ample time to infuse their flavor into the stock. I regularly do so along with other herbs: rosemary, thyme, or whatever else is on hand. This is an optimal place to use up dried herbs (I'm fairly sure a lot of kitchens have a sad, half-used container ...
Absolutely add parsley in the beginning. I believe the French call it a bouquet when they tie many spices and herbs together or put them in a bag (bouquet garnet) and put them in the soup and in the end take it out. Myself I chop the parsley up once I make the stock from the chicken and add it when I add just a few veges (that's how my late Mama taught me) ...
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