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In article >,
(Malcolm Spann) wrote:

> >And that's the whole deal. The process varies a bit for chicken, veggie
> >and fish stocks (which are actually all simpler), but the basic concepts
> >are the same.
>
> Steve,
>
> Thank you for the time you've taken in typing up this wonderful
> explaination! If I may, though ... what are the 'variations' for your
> chicken, veggie and fish stocks?
>
> TIA
> Malcolm

Malcolm,

The basic difference is that you don't roast the bones first for chicken
and fish stocks. With chickens, the raw backs work well because there's
very little meat. If you have them, use can add the carcasses of cooked
chickens too.

The other thing is that a lot of chefs change their seasoning mix and
mire poix slightly depending on the stock. For instance, I like to add a
bit of cubed turnip to my mire poix when making brown stock or chicken
stock. For veggie stock (which is really just a reduced broth, because
there are no bones), I usually throw in some red bell peppers, and
whatever else looks good at my local produce store. I also lean a little
heavier on the herbs for veggie and fish stocks, less on the garlic and
black peppercorns. It's all personal taste. You have to experiment.

Steve

--
Steve Cohn