CHICKEN NOODLE SOUP - TODD JASMIN

Thanks for your comment. Yes indeed. The roasted stock has more sugars and makes a deeper and sweeter stock. Delicious for robust dishes, gravy and stews. A lighter stock is great for poaching fish or vegetables. It’s also excellent for soups or presentations with more austere flavors like petite marmite (a great soup) or, as we do at Palate Food and Wine, a... more >

Thanks for your comment. Yes indeed. The roasted stock has more sugars and makes a deeper and sweeter stock. Delicious for robust dishes, gravy and stews. A lighter stock is great for poaching fish or vegetables. It’s also excellent for soups or presentations with more austere flavors like petite marmite (a great soup) or, as we do at Palate Food and Wine, a buttermilk marinated hen breast. Also the lighter stock is great in cold soups like vichyssoises or cucumber. Perfect for summer. :)

FrostBites said:

Why wouldn’t you want the dark color—is it purely an aesthetic choice? I think the dark meat makes for a much more robust stock.