I never understood the idea of clear stock. If I'm making chicken stock for example, there are definite ratios of meat to vegetable to herbs. The resulting stock is bland and has very little flavor. Now make a sauce from this stock, and it too is bland, irrespective of enhancements. If I'm making a chicken soup from this stock, I must now add chicken base to bring out the flavor. Why? Shouldn't beef or chicken stock taste strongly of beef or chicken?
9/24/16 at 5:11am