It is time to say goodbye to grilled meats, quick pan sauces, and grilled veggies. If you know the skill of extracting the stock in the right way, you have a great soup for dinner. The Pragmatic chef teaches how to roast the chicken pieces prior to ripping off the flesh from bone and then making the stock from the well-browned ones, so that the flavor does not ooze out of the flesh. Great stocks are flavored from the collagen in bones, the younger the bones, the more collagen.
This is the reason veal is preferred to beef, while making stock. It is better to make stocks carefully, not forgetting that great stocks make great soups.
