The chicken-stock tag has no wiki summary.
2
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2answers
94 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
559 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
305 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 ...
3
votes
4answers
3k 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 ...
7
votes
2answers
741 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 ...
6
votes
1answer
164 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 ...
2
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2answers
355 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?
4
votes
3answers
955 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 ...
9
votes
2answers
3k 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 ...
1
vote
1answer
2k 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
319 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
1answer
474 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 ...
0
votes
0answers
260 views
Are skin and stock of chicken drumstick safe? [closed]
I am living in US. I often buy chicken drumsticks from food grocery stores and simply boil them to eat. Their packages say they are grade A and/or all natural. I heard that USDA forbids usage of ...
5
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2answers
3k 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
669 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 ...
