Are you a blancher or a skimmer?
I just can't bring myself to risk loosing ANY flavor, so i just skim for about 30 minutes before adding any aromatics to my stock. I've heard that some people actually blanch chicken bones, drain and then re fill with new water. Is my flavor loss paranoia justified or not?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.