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Old 11-10-2020, 01:53 PM
  #4  
Iceblossom
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Join Date: Aug 2018
Location: Near Seattle, WA
Posts: 4,380
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Was just showing the hubby the secret to my stock this weekend -- and that is I stick a couple of whole cloves into the onion chunks. Sometimes maybe I have to start with a knife tip, but it helps hold the skins on to the onions. So, if I use a whole onion, maybe I'll have up to 10-12 cloves for a pot of beef stock, and probably half that for chicken.

It adds a richness you can't quite place but you can notice when it's not there.
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