On Sun, 30 Sep 2007 18:32:29 -0500, Andy <q> wrote:

>MareCat said...
>
>> I make a rich stock by
>> simmering veggies and chicken "carcasses" (what's left after I pick off
>> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
>> fresh veggies.
>
>
>Mary,
>
>Why do you throw away the cooked veggies and not foley mill them back into
>the stock?
>
>Andy

Cause then it is not stock, Andy, but a gravy of sorts. You want
stock to be as clear as possible. And you want to be able to use it
for a multitude of purposes, such as sauces, soups, etc. If you puree
the veggies back into the stock, you severely limit the possibilities
of that stock.

Christine