"aem" > wrote
> Incidentally, even when I'm making a "pure" stock without any veggies
> I still add a bit of salt and a splash of dry vermouth, as both those
> assist in drawing everything out into the stock.

I don't keep vermouth. I don't like it, and I cannot imagine liking it
in chicken stock.

Then I throw the
> dead, tasteless meat and bones away because all the flavor and
> goodness have gone into the liquid. -aem
>
Me too.