You are reading a single comment by @TheorySwine and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@TheorySwine
If we were making brown chicken stock we'd coat the bones in a small amount of tomato purée before roasting them, to enrich the flavour right away.
For the home-cook a pressure-cooker would be ideal, but in a restaurant there's none nearly big enough. Common practice would be to leave various stocks in massive pots ticking away overnight on the merest of heats.