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- Joined Mar 18, 2013
The most of the broth I use to cook is home made, chicken broth. Buy whole chicken, separate breasts, thighs and drumstick. The rest goes to stove-top pressure cooker. Sometimes I would buy beef bones. Couple days ago I found chicken legs on sale - never tried before.
All recipes, of course, include vegetables, like onions, celery, carrots... whatever I find in the fridge. The part I have hard time to follow is that all recipes would say cut the onions and garlic in halves and throw in the pot. With all layers and the root, no cleaning. The same with celery and carrots... Some chefs explain that the onion skin/layers give great color...
Do the "dirty" parts really give some special taste? Or it's only result of the laziness in the process?
Also, why vegetables at all? I can understand that it improves the taste for those who drink the broth, it's more nutritious. But if I'm making, e.g chicken noodle soup, I'm going to saute onion, celery, carrots, kale... anyway (again).
Obviously I'm missing something. Can you please point me to the right direction?
Thanks,
Afan
All recipes, of course, include vegetables, like onions, celery, carrots... whatever I find in the fridge. The part I have hard time to follow is that all recipes would say cut the onions and garlic in halves and throw in the pot. With all layers and the root, no cleaning. The same with celery and carrots... Some chefs explain that the onion skin/layers give great color...
Do the "dirty" parts really give some special taste? Or it's only result of the laziness in the process?
Also, why vegetables at all? I can understand that it improves the taste for those who drink the broth, it's more nutritious. But if I'm making, e.g chicken noodle soup, I'm going to saute onion, celery, carrots, kale... anyway (again).
Obviously I'm missing something. Can you please point me to the right direction?

Thanks,
Afan