Chicken Stock, how do y'all do it?

jls9595 · February 2014

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?

Eggcelsior · February 2014

Next time add mirepoix and aromatics.

hapster · February 2014

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...

jls9595 · February 2014

Eggcelsior said:

Next time add mirepoix and aromatics.

Ok, I had to look that up. Will do that next time. I normally add stock to my soups and figured I'd make some today since I de-boned a chicken. It smells good anyway.

Pendejo · February 2014

Common mistake is to add too much water because you're wanting more stock.

jls9595 · February 2014

I may have made that mistake. I added more after the first 20 min. Oh well.

Carolina Q · February 2014

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

GrannyX4 · February 2014

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.

Pendejo · February 2014

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.

jls9595 · February 2014

well...I added salt already. salty stock I guess.

Pendejo · February 2014

@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.

jls9595 · February 2014

thanks for all the suggestions. I have bookmarked for the next time.

buzd504 · February 2014

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.

Yep, this. If you are starting with raw chicken carcass, definitely roast before making the stock. Also, leeks are another good vegetable to add to make stock. And whole peppercorns.

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!!

stantrb · February 2014

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.

Skiddymarker · February 2014

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…

Same method, except I use a pressure cooker, also helps if you snap some bones with a cleaver.

Canugghead · February 2014

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.

Our method is somewhat similar but we don't use any fuel all night long ... after boiling/simmering through for 10-15 minutes, we stick it in a Thermos pot (see link below), temperature is still well above the >140F safety zone even after 5, 6 or 7 hours of standing; we can reboil at any convenient time and let it stand further if desired. no fuel, no babysitting, no boil over, no hogging of stove.

http://www.amazon.com/Thermos-Thermal-Cooker-RPC-6000-Stainless/dp/B0036FK3UI/ref=cm_cr_pr_product_top

stantrb · February 2014

@Canugghead: do you get good collagen extraction at that low heat? Are the bones brittle when you strain the next day?

Canugghead · February 2014

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.

Little Steven · February 2014

Boyz, yer all talking about broth. Broth is mainly meat, stock is mainly bones. Roast them bones and mirepoix.

Canugghead · February 2014

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? :-/

Botch · February 2014

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.

Canugghead · February 2014

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.

Good point, I forgot to mention the following ....

1) when using roasted bones, leftover carcass or ham bones, we start with boiled water from the kettle

2) when using raw bones/meat, we start with cold water on low heat and let it gently come up to low boil

Little Steven · February 2014

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? :-/

You don't boil stock or broth. You simmer. It turns cloudy if you boil it. How bout them leafs eh?

Canugghead · February 2014

Thanks for the education, good to know $:\$ "> Was watching Olympics.

Chicken Stock, how do y'all do it?

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