On Sun, 23 Nov 2008 19:12:52 -0700, "Janet Bostwick"
> wrote:

>notbob wrote:
>> On 2008-11-23, sf > wrote:
>>
>>> chicken carcasses, steaks etc. The bones can have some meat sticking
>>> to them, but don't waste good meat.
>>
>> Depends on how good you want your stock to be. Like Gary Danko says,
>> the gelatin is in the bones, but the flavor is in the meat.
>>
>> nb
>
>I bought a case of chuck recently from Costco and cut it all down to the
>sizes that I wanted. As I went along, I trimmed out silver skin etc., and
>some had very tiny amounts of meat attached. I'd say that I got 2 cups of
>trimmings from each of the 3 chuck. I put the 2 cups trimmings, celery and
>onion in the pc with enough water to almost cover. I cooked at 15 for 60
>minutes. That is the most intensly flavored and scented stock or broth that
>I have ever made. The flavor was almost 'sweet' with meat flavor. I don't
>know how else to describe it.
>Janet
>
From your description I can taste and see the broth. I understand
'sweet' with meat flavor. You have some danged good broth there.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/23