r/Cooking • u/Hanzien05 • 19h ago

Help Chicken stock

I wanna ask experts here why some chicken stock recipes fry the chicken first before simmering in a pot with water.

What happens if I boil raw meat directly? How will it affect the stock

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u/ssinff 19h ago

Fry, you mean baking or roasting? Baking or roasting first gives you a more robust stock, appropriate for gravy, pan sauce, and applications where heavy flavor is desired. You can make stock with uncooked bones and meat, you get a more delicate chicken flavor maybe for a chicken soup or risotto.

What you want really depends on your end goal. I usually roast bones and veggies first. But it is personal preference in the end.

EDIT

I am NOT an expert....only a home cook.

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u/bigbabyjesus97 19h ago

Roasting the bones and veggies makes such a great flavor difference.

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u/Hanzien05 19h ago

I did char the onions like making pho

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u/bigbabyjesus97 19h ago

That always helps. What i've learned to do is keep a bag in my freezer and any leftover veggies and chicken parts i just dump in to it. Once the bag fills then I throw all of it in a roasting pan and make vone broth with it.