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The chicken stock trick I ignored for a decade finally clicked last Tuesday
Ive been roasting chickens professionally since 2014, always tossed the carcass straight into the pot with cold water and veggies. Read about letting the bones rest overnight in the fridge first, figured it was some food scientist nonsense. Then we had a slow shift, I tried it with a case of 12 birds. Skimmed the fat off the next morning and the stock came out clearer and way richer, less of that cloudy murk I always blamed on the tap water. Took my prep cook asking why my stock looked like dishwater compared to his grandmothers for me to actually test it. Anyone else have a technique that seemed like a waste of time until you saw the result side by side?
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