"aem" > wrote in message
oups.com...
> On Aug 5, 7:27 pm, "cybercat" > wrote:
>> "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.
>
> It doesn't have to be vermouth. Dry sherry or rice wine or a bland
> white wine will serve the same purpose of extracting more gelatin into
> the stock. Doesn't have to be much either -- I use just a few
> tablespoons for, say, 2 quarts of stock. -aem

I make a lot of stock but have never done that. I will try it next time

Thanks
>