Food

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NotThamesWater in reply to @ChasnotRobert

For a stock stock, I usually leave them raw. I'll only roast them if I want the different flavours.

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ChasnotRobert in reply to @NotThamesWater

yes, i'm thinking i'll leave them raw.

also - garlic; yes or no? i've not generally put garlic into stock but i've spent the last 20 mins doing a quick resume of internet recipes and some wild types put a clump of garlic in.

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NotThamesWater in reply to @ChasnotRobert

I usually go 1 carcass, 2 carrots, 2 sticks celery, 1 onion, a few peppercorns. 80ish° for a few hours, and doesn't even need skimming. Garlic doesn't really feature.

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