Chicken Stock w/out the Onion Family
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.