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??
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) ...
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 ...
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 ...
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 ...
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. ...
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 ...
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 ...
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 ...