On Aug 5, 7:27 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
> "aem" <aem_ag...@yahoo.com> wrote
>
> > Incidentally, even when I'm making a "pure" stock without any veggies
> > I still add a bit of salt and a splash of dry vermouth, as both those
> > assist in drawing everything out into the stock.
>
> I don't keep vermouth. I don't like it, and I cannot imagine liking it
> in chicken stock.

It doesn't have to be vermouth. Dry sherry or rice wine or a bland
white wine will serve the same purpose of extracting more gelatin into
the stock. Doesn't have to be much either -- I use just a few
tablespoons for, say, 2 quarts of stock. -aem