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Chicken stock (or any stock) is made from bones; that generally means backs, necks, and carcasses - which are generally the cheapest "cuts" because they have almost no meat and aren't useful for much else. Sometimes, if you approach a butcher with high turnaround, you can get them at a steep discount, well under $0.50/kg, because they just end up throwing ...

Skimming is for aesthetic purposes. The scum is denatured protein, mostly comprising the same proteins that make up egg whites. It is harmless and flavorless, but visually unappealing. Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy. The more vigorously your stock bubbles, the ...

Your question seems to have two parts: With what do I replace chicken stock to make the dish vegetarian and How can I add some zing to the dish for added interest? To answer 1, I'd make a hearty vegetable stock from scratch. Recipies abound. Alternatively you could rely on a bought stock but I find that these can be overpowering and of course you have ...

Refrigerated stock is supposed to gel. Its caused by the gelatin you're (intentionally!) extracting from the bones. To determine if its a success, you'd taste it. Assuming it tastes right, then its a success. If you had you cooked it longer, you may have extracted a little more flavor & gelatin (so it'd be an even thicker gel). You can also make ...

There are plenty of "non chicken" broths out there that are vegan/vegetarian. For example: http://www.imaginefoods.com/content/organic-no-chicken-broth Otherwise vegetable broth in general is very simple to find. I don't think you have to worry much about a vegetarian "missing" the taste of chicken or finding it lacking if you use veggie broth. I haven't ...

What you need for the conversion of collagen is a certain amount of energy. It is a complicated process - the melting point is around 70°C for the type of collagen contained in beef, but the melting does not happen instantly once the meat reaches 70°C. In a pressure cooking, you can apply the same amount of energy in a shorter amount of time. This is not ...

Edible? Absolutely yes. Flavorful? ....you should taste it and tell us. Seriously, don't serve a meal to anyone, yourself included, until you've tasted it and it tastes at least decent. (Not trying to be snarky here, that's literally the best cooking tip I was ever given) Nutritious? Probably somewhat--that chicken muscle is primarily protein after ...

There are two angles to this: How long before it makes stock taste bad? Smell is a good cue here, but I have made stock even with meat and bones that smell a bit "off." No bad flavor or smell was noticeable in the soup/stew. How long before it is unsafe? The long periods of high temperature involved in making stock will kill any germs. I have used old meat ...

See Stock vs Broth - What's the difference in usage? Like most cooking words there is no global definition. Fat content varies by ingredients and recipe. Some fat is retained in suspension, and some will be chemically attracted to components of the stock and be difficult to remove Some people stir in the fat, most people skim it off Commercial stock ...

Chicken broth is not vegetarian. Or if it is (soy?), you don't want to use it. The best way to make minestrone without chicken or beef broth -- and in my opinion, it's even better -- is simply long simmering. A proper minestrone should take between 50 and 90 minutes to cook. The second flavoring ingredient is a parmesan (parmigiano) cheese rind. The ...

The collagen released from the chicken bone marrow is what gives the soup body; It's why the soup feels more substantial in your mouth than a spoonful of water. As the stock cooks, the collagen breaks down into gelatin, if your not seeing this, you may need to cook the stock for longer. Obviously if you don't break the bones, the marrow cannot be released. ...

Yes, they will take up some of the flavor of the stock. However: 1) the flavor will be subtle and hard to detect, especially if you are spicing the dal heavily (as you usually do with Indian food) 2) it's not that authentic, since Indian food is often vegetarian. Personally, I'd freeze the chicken stock and use it for something else. Or make Turkish ...

After you have completed cooking your stock and have filtered out all of the solids and let it rest in your refrigerator with a piece of cheesecloth laid across the top overnight (or for several hours...) the oils will rise to the top and solidify. After that you can (carefully) remove the cheesecloth and it will take all (or nearly all) of the oil/fat with ...

I've been very happy with the vegetable stock from Heidi Swanson's book "Supernatural Cooking". I regularly substitute this for chicken broth when I run out. 2 onions, cut into eighths 2 shallots, quartered 1 garlic clove smashed 2 celery stalks, chopped a few sprigs of thyme 2 quarts of water Heat some olive oil in a pan. Add the veggies and thyme, ...

Pressure Cooker advice: For chicken stock, it depends on if you are cooking a brown chicken stock or a white chicken stock. Traditional recipes may differ, but in a pressure cooker I usually go for an hour for a white chicken stock, then add the vegetables for the last 30 minutes to maintain their freshness of flavour. For a brown chicken stock, two hours ...

Lentils cook fast and so don't require preboiling. The dal recipes that I have used cook the lentils in the liquid until it is absorbed. I would recommend using a recipe that cooks the lentils in the stock directly to include all of the flavor. If you insist on preboiling then I would agree with others that you should use the stock for something else.

I very quickly found nutritional information for storebought (Swanson) chicken broth and chicken stock. As you'd expect, neither one contains all that much protein. The stock does contain substantially more: 4g per cup compared to 1g - this should also be expected, since stock has some gelatin in it, and gelatin is mostly protein. Of course, it's ...

Yes, it depends on how long you cook the chicken. Much of the fat is in the skin and can be removed by peeling it; other fat (such as in the thighs) tends to stick around. Long, slow cooking will render more of the fat, which melts at around 95° F. I'm guessing you're trying to avoid fat for dietary reasons, but consider saving it for future cooking ...