Having just taken the flesh off half a free-range chicken in order to cook some curries, I was (of course) left with half a carcase, which I immediately part-covered with cold water and put on a very gentle heat in order to produce a clear stock. Now I know from past experience that were I to add ginger at this stage, the flavour would initially improve but would then start to become less pleasant, and I am now wondering whether this is (a) because too much ginger leaches out over time, or (b) the flavour of ginger is delicate and does not benefit from prolonged cooking. Or (c), something else, of which I have not thought. What are your views ?
** Phil.
Topic: On stock (and ginger) (Read 1433 times)
