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Questions tagged [chicken-stock]

62 questions
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11 answers

Why skim "scum" from the surface of a simmering stock?

I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/recipe I read says to skim the surface of the stock in the beginning, while it is simmering.…
Jonathan
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Why is my vegetable stock bitter, but the chicken stock not?

I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only difference. The ingredients I put into my stock are: onion, a few garlic cloves, two…
krp
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5 answers

How close are store bought broths and stocks to the real thing?

Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space for the finished ingredient. Is using store bought broth or stock a good alternative?…
Bar Akiva
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How many times can you reuse bones to make broth?

I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can freeze the broth and use it for later but specifically how many times can I reuse the…
aug
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2 answers

Chicken Stock gelatinous

I made chicken stock recently from chicken thigh bones and skin (just needed the thigh meat and the bone-in-with-skin were cheaper). After cooling it in the fridge I ended up with gelatinous semisolid stuff underneath a layer of fat a few mm thick.…
AlexMA
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What can I do with the fat skimmed from chicken stock?

Two days ago I prepared some chicken stock. During the preparation, I took care to skim the grayish foam (as per procedure) and all went well. I usually freeze it for future use but this time I didn't have the time, so I put the stock in the…
Dan
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3 answers

What are the correct simmering times for chicken/vegetable stock?

I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. This seems to conflict with advice I've read previously, which states that you need to do a…
evoldog
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Why cleave chicken when making stock?

Why would you cleave your chicken, bones, into pieces when you are making stock? I just throw whats left of my chicken in a pot with some vegetables bring it to a boil and then simmer away for an hour, am I missing something?
Varuuknahl
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What's the best way to strain stock?

I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go about doing this. I've previously laid cheesecloth into a fine-mesh strainer and poured…
jkjenner
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How do I optimize my chicken stock for the best flavor at the lowest cost?

I want to make amazing chicken stock, but I want to spend less doing it than I have in the past while still buying "natural" or "organic" chicken parts. I have made stock in the past following America's Test Kitchen's recipes, which call for…
Taj Moore
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Fat content in homemade stock

First of all, I don't know the difference between stock, broth and bouillon in english (not my native language), but what I mean is when you cook for example a chicken carcass with vegetables for a couple of hours to use the liquid, discarding…
citizen
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1 answer

Can you cook bone stock in two hours, if not what are the problems?

I tried to make my first stock, used 1 chicken carcass, brought to boil and simmered all in 2 hours. Regrigerated it and next day everything was gel. I know recipes say it should be 6-24 hours however isn't my one considered a success? What things…
Roberto Baggio
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8 answers

Save meat from chicken broth?

I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible? Should you save it and use it for something like chicken salad? Or is it considered…
Marcus Leon
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I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?

I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cucumber, carrot, a few shrimp, green onion, a and lil of tempura bits. Usually I love…
telecasterrok
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How long can I keep a chicken carcass and still make stock from it?

I bought a whole chicken for dinner two days ago. Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge. So, roughly around 40 hours ago. I'd like to make stock with it today. And insight on…
Peter Bailey
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