Has anyone done any bread making using chicken stock? What can one expect from using stock for the liquid in the dough? I'm doing a search on TFL site.
Thanking you ahead of time.
We make chicken stock by browning the meat and bones, adding in tons of leftover ends and pieces og veggies that we freeze for stock making. We raft the huge amount of veggies on top to clear the stock as it simmers for hours and hours. If it doesn't come out chocolate brown and set up like jello shots it isn't stock. The bread came out fantastic and can be found here
Here are some pix's