Hi! I’m hoping to get some help narrowing down my experimental design to find a barely noticeable replacement for chicken stock.
I’ve made Andy’s (Bon Appetit) roasted veggie / miso stock several times. It’s really great, but it’s not general purpose like chicken stock. https://youtube.com/watch?v=QKgYRtHwJ28&si=EnSIkaIECMiOmarE
I’m considering experimenting with the “steeping method” for veggie stock – which I’m having trouble finding much info on. Also plan to experiment with a corn stock flavored with chicken-adjacent spices.
Has anyone cracked this already, or maybe have some suggestions where to start with a steeping method or whether corn stock is a dead end? Any other ideas?
Thanks!!
by jebstone