Comments by "" (@TheDavidlloydjones) on "Chicken soup 101" video.

You should keep part of the brown onion skins. That's where the good yellow of the stock comes from. And there's no reason to peel your carrots: that "dirt" is going to be totally disinfected by the low boil -- that's why we cook stuff, remember? -- and for a lot of people it's their only source of vitamin B12, an endemic shortfall across the entire American population. We only need micrograms, hundred-millionths of anything you can see or hold in your hand, but we do need it.
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