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- Joined Oct 3, 2010
Well I tried to make a the chicken stock/broth today and some of the smaller bones just burned and they were not even very brown on the bigger ones. Used drumsticks and thigh bones. oven set at 350 for about one and half hours
So I simmered the boned separate for about three hours thinking it would taste burnt and it did but past that I could taste a good creamy chickeny boney flavor, umm good but nonetheless burnt taste so into the trash it went, bummer.
The meat and veggies (onions, garlic,carrots and celery seed cause I had no celery right away) part I simmered for three hours also and it came out fantastic but a little darker than I wanted. Did add some egg shells of two eggs but added them about an hour into it, is that too early or late?
Thanks
So I simmered the boned separate for about three hours thinking it would taste burnt and it did but past that I could taste a good creamy chickeny boney flavor, umm good but nonetheless burnt taste so into the trash it went, bummer.
The meat and veggies (onions, garlic,carrots and celery seed cause I had no celery right away) part I simmered for three hours also and it came out fantastic but a little darker than I wanted. Did add some egg shells of two eggs but added them about an hour into it, is that too early or late?
Thanks