Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 I made chicken stock for the first time yesterday and put in the vinegar as per what the NT recipe calls for. In the past I always left out the vinegar. What is the purpose of the vinegar anyway? I had to go off and leave my dh in charge of watching it today and when I came back I noticed the stock is brown instead of yellow. Is it supposed to be brown or yellow? Thanks, ~Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 The vinegar helps to break down the minerals in the bones so that they end up in the stock. My chicken broth is always brown. Quote Link to comment Share on other sites More sharing options...
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