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Questions tagged [chicken-stock]

62 questions
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Reducing fat content in thick chicken stock

My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?
Kris
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Stock Based Pizza Dough

Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then kneading it by hand for around 10 minutes or so. Afterwards, 3 days in the refrigerator to…
AV Bacchiochi
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Is there a difference between chicken broth made with breast vs. leg meat and why?

Subjectively, I have often heard people's opinion that there's a marked difference between a broth made with chicken breast meat vs. one made with chicken leg meat (assuming all other things in the process are the same). Usually, the latter is…
DVK
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Where do all the tough old birds go?

The first comment or answer that says "Alaska" will be promptly downvoted. Seriously though, I keep hearing about the superiority of "stewing hens" for stocks and soups, and I'd really like to get my hands on a few. All those eggs we buy have to…
Jolenealaska
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why use a pressure cooker for collagen to gelatin conversion?

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. I've done a bit of searching and it seems pressure…
Kent
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What's the point of cooking bones for 24-72 hours for white stock (白湯) if European stock extracts everything in up to 8 hours?

Traditional European meat stock (chicken stock, beef stock, etc) is boiled for 6 to 8 hours. Supposedly (according to many answers on this website) there should be absolutely nothing left to extract from the bones and meat after simmering for that…
Reverent Lapwing
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My stock made from leftover rotisserie chicken is very gelatinous. I thought only uncooked chicken bones made stock gelatinous. Any explanation?

Everything I read about making stock indicates that using raw chicken will create a gelatinous stock. I used leftover rotisserie chicken and it is delicious but very gelatinous. I let it simmer a LONG time, at least 6 hours. I did not skim as it was…
Sharon
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I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?

I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
telecasterrok
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How to substitute chicken broth in a vegetarian soup?

I'm making minestrone soup (for the first time) and, on reading the recipe, it calls for chicken broth. Normally this is no problem, but my vegetarian brother is visiting this weekend and I was going to make enough to share. I'm assuming that…
Cajunluke
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Boiling lentils in chicken stock?

I have some decent chicken stock that needs using and I am making a takka dhal tonight. I preboil my lentils, and was wondering if I boiled them in the chicken stock, whether or not they would soak up the flavour at all? Or would it just be a…
CuriousBear
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Chicken Stock - Boil Twice?

I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them. I watched a video on youtube.com, by 'Sorted' and they mentioned that you boil your chicken, then dump the water, rinse the chicken, and…
Dalton
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The use of chicken bones that have frost on them

I have chicken bones in the freezer that have frost on them. Can I still use them to make chicken broth?
Jeanine McGrady
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Squeezing as much liquid as possible out of a stock: a practical approach?

When making stock at home (i.e. with a combination of chicken parts and vegetables), I am often at a loss for how to get the last bits of liquid out of the stock. I often use a mesh strainer, but this doesn't let me apply force to squeeze the liquid…
Andrew Mao
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Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock?

A.) Cornish Hen B.) Baking Hen C.) Capon Both Michel Roux and James Peterson advise using a stewing hen for making a chicken stock, but unfortunately no grocery stores in my area carry any. They do carry the three listed above tho.
Danny Rodriguez
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Pressure canning stock

I used egg whites to clarify chicken stock. I filtered the stock through cheese cloth and fine mesh colander two times. After I pressure canned them I noticed that there was egg white on the bottom of the jars. Is this still safe to keep or should I…
Ellen
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