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Chicken Stock, how do y'all do it?
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I just put the carcass and some other bones in a pot and added water, salt and pepper. Brought to a boil and simmered for an hour or so. Is there anything else I need to do?
In Manchester, TN
Vol For Life!
Comments
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Next time add mirepoix and aromatics.
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For my chicken stock that I turn into soups...
Carrots, celery, onion, parsley, sea salt, pepper and one flat of chicken quarters.
Bring to a boil and let it simmer for a few hours. Remove the chicken and the remove as much fat as you can off the surface. Chill it overnight is the easiest way...MSV Chill Spot
Chester County, PA
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Eggcelsior said:Next time add mirepoix and aromatics.In Manchester, TNVol For Life!
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Common mistake is to add too much water because you're wanting more stock.
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I may have made that mistake. I added more after the first 20 min. Oh well.In Manchester, TNVol For Life!
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Last time I did it, I used thighs. They made some tasty chicken salad afterward. I've also done it with the carcass. More meat is better. And as said, don't forget the veggies. I don't add salt as I prefer to add that to whatever I'm making with the stock.Here's one way... http://www.tasteofhome.com/recipes/homemade-chicken-broth
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
jls9595 said:I may have made that mistake. I added more after the first 20 min. Oh well.
You are still ok, when you remove all the bones put the broth back on the stove and bring to a rapid boil and reduce until you have a rich broth. Don't salt until the broth has reduce or you will end up with salty broth.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
Granny. I never salt my chicken broth/stock when making it. I add salt, as necessary, when I am preparing the dish that it goes in. You can always add salt, but you can't take it away.
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well...I added salt already. salty stock I guess.In Manchester, TNVol For Life!
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@jls9595 You will make many, many batches of chicken (and beef and shrimp) stock once you realize how much better it is than store bought. Take these suggestions for what they are, and come up with your own formula.One suggestion that hasn't been mentioned is to roast the bones in the oven for an hour or so, especially with beef. It gives the stock more complexity.
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thanks for all the suggestions. I have bookmarked for the next time.In Manchester, TNVol For Life!
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Pendejo said:One suggestion that hasn't been mentioned is to roast the bones in the oven for an hour or so, especially with beef. It gives the stock more complexity.
I just spatchcocked a chicken to make gumbo. I threw the backbone on the grill with the chicken. Pulled most of the meat off of the cooked chicken then made stock out of the backbone and carcass. Came out great!!
NOLA -
Y'all are doing it the hard way. Take your chicken bones from a spatchcocked bird, cover with water, ad veggies and whatever, and park the sucker in a 225* oven all night long. Come back the next day to no hassle stock.Minimax and a wood-fired oven.
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hapster said:For my chicken stock that I turn into soups... Carrots, celery, onion, parsley, sea salt, pepper and one flat of chicken quarters. Bring to a boil and let it simmer for a few hours. Remove the chicken and the remove as much fat as you can off the surface. Chill it overnight is the easiest way…Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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stantrb said:Y'all are doing it the hard way. Take your chicken bones from a spatchcocked bird, cover with water, ad veggies and whatever, and park the sucker in a 225* oven all night long. Come back the next day to no hassle stock.canuckland
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@Canugghead: do you get good collagen extraction at that low heat? Are the bones brittle when you strain the next day?Minimax and a wood-fired oven.
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Yup, after chilling the stock gels. Usually reboil at 4-5 hour mark when temp is still in the 180+ range (it's almost like making stock/soup sous vide way!). Bones get brittle after 2 or 3 reboils but for soup we don't go that long.canuckland
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Boyz, yer all talking about broth. Broth is mainly meat, stock is mainly bones. Roast them bones and mirepoix.
Steve
Caledon, ON
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Steve, I'm talking about the boil/simmer stage only.... whether it's soup, broth or stock, roast or no roast, w/ or w/o mirepoix, they all go through boil/simmer, no? :-/canuckland
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stantrb said:@Canugghead: do you get good collagen extraction at that low heat? Are the bones brittle when you strain the next day?I tried Alton Brown's recipe once, he stated that pores in the bones will close off if boiled hard, but if simmered gently the bones would leach collagen through those pores.I didn't quite believe it, but tried it once, pot full of raw wings lightly simmered for 8 hours + aromatics. After straining and chilling in the frig overnight, like Canugghead said, it was completely gelatinized! And delicious!Oh yeah, the bones snapped like spaghetti, as on Alton's show._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Botch said:stantrb said:@Canugghead: do you get good collagen extraction at that low heat? Are the bones brittle when you strain the next day?I tried Alton Brown's recipe once, he stated that pores in the bones will close off if boiled hard, but if simmered gently the bones would leach collagen through those pores.I didn't quite believe it, but tried it once, pot full of raw wings lightly simmered for 8 hours + aromatics. After straining and chilling in the frig overnight, like Canugghead said, it was completely gelatinized! And delicious!Oh yeah, the bones snapped like spaghetti, as on Alton's show.1) when using roasted bones, leftover carcass or ham bones, we start with boiled water from the kettle2) when using raw bones/meat, we start with cold water on low heat and let it gently come up to low boilcanuckland
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Canugghead said:Steve, I'm talking about the boil/simmer stage only.... whether it's soup, broth or stock, roast or no roast, w/ or w/o mirepoix, they all go through boil/simmer, no? :-/
Steve
Caledon, ON
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Thanks for the education, good to know "> Was watching Olympics.canuckland
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