The tag has no wiki summary.

learn more… | top users | synonyms

2
votes
3answers
198 views

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??
5
votes
2answers
388 views

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 ...
1
vote
1answer
181 views

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) ...
0
votes
0answers
183 views

My chicken stock is a gelatinous mess. Is this normal? Can it be saved? [duplicate]

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 ...
4
votes
3answers
3k views

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 ...
4
votes
4answers
3k views

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 ...
8
votes
2answers
548 views

Chicken Stock gelatinous [duplicate]

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 ...
3
votes
1answer
152 views

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 ...
2
votes
2answers
5k views

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 ...
4
votes
2answers
2k views

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. ...
7
votes
2answers
723 views

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 ...
4
votes
4answers
12k views

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 ...
8
votes
2answers
3k views

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 ...
7
votes
1answer
207 views

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 ...
4
votes
3answers
1k views

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 ...
1
vote
1answer
4k views

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 ...
2
votes
2answers
693 views

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?
13
votes
4answers
13k views

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 ...
3
votes
2answers
638 views

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 ...
6
votes
2answers
1k views

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 ...
5
votes
2answers
6k views

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 ...
7
votes
2answers
1k views

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 ...