About the Recipe
Ingredients
Chicken Bones/Carcass
1 Onion - quartered
2 Carrots - cut into 3rds
2 Stalks Celery - cut into 3rds
4 Whole Cloves of Garlic
2 Bay Leaves
1 Tbls Apple Cider Vinegar
1 Tsp Sea Salt
1 Tsp Whole Peppercorns
1 Tsp Thyme - dried
Water to cover bones
Preparation
Rich bold flavor! This stock will add a lot to any dish you mix it with.
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Recipe from:
https://nchfp.uga.edu/how/can_05/stock_broth.html
https://www.foodnetwork.com/how-to/packages/food-network-essentials/broth-vs-stock
Broth vs. Stock
Stock is made by simmering animal bones, which release gelatin and proteins to yield a rich, deep flavor that’s further bolstered by mirepoix (chopped carrots, celery and onion) and aromatics such as herbs and bay leaves.
Broth, on the other hand, relies primarily on meat (i.e. chicken, beef, shellfish) for flavoring, simmers for less time, contains a slightly less robust flavor and usually has more sodium.