Zack and Chef Evan share their tips
Include:
Meat bones and trimmings
Mirepoix (onions, carrots, celery)
Whole spices (they will stand up to sustained heat better)
Garlic
Mushrooms
Parsnips (just not too many)
Scallions
Leeks
Shallots
Avoid:
Things that will turn bitter (such as broccoli, asparagus, and other cruciferous vegetables)
Dark greens
Cabbage
Potatoes (or anything else starchy, such as squash, as it will cloud the stock)
Oily fish (as it will overpower other flavors)
Note: The best thing to do is experiment—nothing here is gospel.
Chef Evan’s Chicken Stock Ingredients
- Chicken bones
- Yellow onions, bruleed
- Celery (with the leaves removed)
- Thyme
- Fresh bay leaf
- Black pepper
- Parsley stalks
