Because of its cost, meat is rarely used in stock making anymore. (Exception: Chicken hearts and gizzards are often used in chicken stock.)

Occasionally, a broth is produced as a result of simmering meat or poultry, as when fowl is cooked for dishes like creamed chicken.This broth can then be used like a stock. However, the chicken is considered the object of the game in this case.The broth is just a byproduct.

In this book, we use the word broth to mean a flavorful liquid obtained from the simmering of meats and/or vegetables.

Continue reading here: Mirepoix

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