"Andy" <q> wrote in message ...
> 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

You do that, Andy, put them back into the stock? They look so god awful,
but I have been known to eat a carrot; that's about as far as I can get.

I guess it would make a nice thick stock. I don't care about a nice
clear-looking stock/broth/soup.

Thanks,
Dee Dee