Chicken Stock w/out the Onion Family
- rabaja Nov 1, 2006 07:44 PM
This morning I decided to put on some stock using two roast chicken carcasses, both of which have quite a bit of meat still on them. Thing is, I had no onion or leeks in the house, and didn't feel like running out for any.
I added carrot and celery, one whole clove of garlic and some thyme. It has been simmering slowly for about three hours.
I know this is not a big deal, but do you think the results will be very lacking? I could add some onion now, and cook for one hour more, but I'm kind of thinking why bother at this point.
I also plan on cooking down a good portion of the stock/broth to make a glace to keep in the freezer.
So tell me, do you ever leave out the onion/leek/whatever? Is it still delicious?
-A suddenly second guessing cook here.
I wouldn't worry about it at this point.
Onion is IMO the most important element in stock other than chicken bones and water. I've never made any stock without onion - my guess is it'll probably come out alright but not as good as usual.
It will be lacking some depth. Not a big deal though.
There was a post not too long ago that a woman said she didn't use anything other than the carcass. That way she has a blank slate to work with.