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Questions tagged [chicken-stock]

62 questions
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Sediment in chicken stock

Despite using a fine mesh strainer, when I pour out my stock into a container, I appear to have a lot of sediment/debris in my stock. I am following the method used by Chef John (Foodwishes)…
Kyle B.
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Why does stock lose flavor in the freezer?

When storing chicken stock in the freezer, a lot of sources say that it should store up to 6 month and will lose some of its flavor after that. What are the lost flavors and what chemical processes are responsible for this loss? Sources: How to…
Corvinus
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What is the difference in taste between stock and broth?

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock to something else, it will accentuate and add…
ChefHopeful
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Water came out cloudy after steaming chicken, is it cosidered a broth?

I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted salty, so If I make a larger batch in less water…
Ahmad Hani
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Can chicken stock be used as the basis of a savoury loaf?

I have a surplus of jelly like chicken stock. I hope to mix it with flour, baking soda and eggs, with some herbs and spices, to make a savoury loaf.
K. Joyce
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Lifespan of chicken stock in fridge

I boiled some chicken last week, and saved the stock for future use. But, as I don't have enough freezer space, I just put it in the fridge, so it has been liquid. Since, it has been a week, is it still safe to use? Thanks!
cartonn
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Fat in chicken skin after boiling

After boiling a chicken for soup and straining with a fat separator, how much fat is left in the chicken? Does it depend on how long I boil the chicken for?
user477304
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Use bone marrow and skin from chicken stock

Every time I make chicken stock with a carcass it feels like I'm still throwing away a bunch of skin and marrow (and some meat chunks), but I love the idea of using everything. Is breaking up everything in a food processor and then straining it…
braces
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Is there a maximum cooking temperature for chicken stock (when making it)?

I've heard that you should not let chicken stock get over 170 oF because it will “allow bitter flavors into the stock” or something like that. But later when I went looking for any reason for this, I couldn't find one. When making stock, what temp…
jcollum
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Is the liquid I get after pressure cooking a whole chicken a "complete" stock?

Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about 1.5 cups of water to get it started. When the chicken comes out, I end up with just…
Dan Fego
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Is my chicken stock still safe to eat? Left on stove on low-medium heat, partially uncovered +9 hours so it reduced

My boyfriend and I are new to cooking and might have made a few errors while making our chicken stock overnight. This is what happened, can someone tell me if our broth is still safe to eat? We started this pot at night, around 8pm. We stuck a…
Carmen
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How to use meat from bones when making stock

The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it either. I am thinking of doing the…
ChefHopeful
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Will collagen, gelatine and mineral nutrients be lost when fat is removed from broth?

For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours. Currently however, i do not wish to ingest as much fat. I learned that chicken broth will contain…
SquareCat
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Reducing stock and then adding water

In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is that this resulted in very little stock to make soup out of, so I would have to water it…
user52037
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What to do with rotisserie chicken juices

I bought 2 rotisserie chickens yesterday for the meat. I use it for chicken soup. I saved the juices at the bottom of the pans in the refrigerator. This morning it is a gelatin with just a bit of not so hard fat on the top. I threw away the fat,…
Rosemary Ries
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