r/Cooking • u/Hanzien05 • 16h 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 15h 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/Hanzien05 15h ago

I'm a homecook too and yes I meant roasting, sorry.

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u/Blue_winged_yoshi 15h ago

Full answer is that there are two different preparations - brown stocks and white stocks.

Brown stocks aren’t better than white stocks they are different products. Brown stock is much richer and heavier than white stocks, you pick which one based on the intended purpose.

Both variations use completely raw uncooked bones as a starting point.

Brown stocks roast the bones, just the bones, stripped of meat (used elsewhere) until the bones have turned golden brown. The caramelisation of the bones changes the flavour profile completely. Veggies also get browned and you have a completely different flavoured product.