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Questions tagged [chicken-stock]

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Is it worth putting potato skins in chicken stock?

I like to save vegetable scraps (carrot tops, onion skins and ends, ends of celery etc.) in my freezer and once I have a chicken carcass and a full bag of scraps I will make chicken stock out of them. I often have left-over potato peels and I've…
Malper
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Food Safety of "Scavenged" Chicken Stock

I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The article reads like a polemic, but I'd like clearer…
Malper
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Chicken bone broth, what is the brown stuff at the bottom of the pot?

I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The resulting broth tastes excellent. My concern is the brown crud at the bottom of the pot. …
davidjhp
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What are the differences in protein content between chicken broth and chicken stock?

Does anybody have any data on the nutritional composition of chicken broth (liquid in chicken soup) and chicken stock (liquid from chicken bones)? For example, will stock contain more protein then broth? Have googled the nutritional contents I read…
James Wilson
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Is "clear" chicken broth a thing?

A friend once intoned that I'm doing it wrong, and that to get a clear chicken broth one must keep the pot uncovered. I'm loath to do that. An uncovered pot means one's home will smell like chicken unless the fan above is cranked up; it will…
Sam
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Can you add vinegar to chicken stock while making it to get calcium from the bones into the stock?

I got this tip from my mother, she says it helps bring calcium into the stock and break down the bones so the marrow can come out. It seems like it would change the taste but I'm not sure how. Also it seems like the best way to get the marrow into…
jcollum
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Are there negative effects of freezing clarified stock?

I have clarified some chicken stock using the ice filtration method. Are there any negative effects to re-freezing this newly clarified stock (such as becoming cloudy again, losing flavor, etc.)?
slothropbodine
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Can I approximate stock using gelatin, MSG and water?

From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I was wondering if it would be possible to…
Pradhan 2710
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Safe to leave 'new' chicken stock in rice cooker for three hours?

I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed rice setting, and have programmed the device to have my rice ready approximately three hours from…
Aaron Delwiche
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How quickly can chicken stock turn sour?

So, I made a pot of chicken stock (which I've never done before) and it seemed to be going great! I roasted a whole young chicken, pulled the meat off, and tossed those bones into a pot with a couple more skin-on, bone-in chicken breasts, some…
kitukwfyer
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Animal Stock from Vegetable Stock

I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a chicken /beef stock at a later date when the bones are available? Specifically, would…
Thomas Campbell
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Is it safe to consume microwaved Campbell’s chicken stock?

I often pour a bowl of frozen veggies and a cup of chicken stock (straight from those 1 litre boxes) in a bowl and microwave it for 12 minutes. It comes out fairly hot. Is this safe to do? Or am I risking food poisoning by not boiling the chicken…
Nixu
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Adding parsley at the beginning of making chicken stock

I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be strained out. Does it make sense to add parsley at the…
Malper
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Turning home made chicken stock into broth

I made chicken stock and froze it in an ice cube tray. I now want to use it to make chicken broth for a recipe. The recipe calls for 2 cans of broth (around 4 cups of broth total) so how many 'cubes' of stock should I use?
Emma B
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My chicken stock is a gelatinous mess. Is this normal? Can it be saved?

I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the letter, and let it cool in the fridge overnight so…
EmmyS
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