7

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 however isn't my one considered a success?

What things am I missing out on by not cooking for half a day?

  • Chicken stock is often simmered for 2-3 hours. Larger boned animals (beef) is cooked longer, 4-6 hours. What you would miss is some flavor and some gelatin. I don't have any source, so I'm leaving this as a comment... :p – Max May 2 '12 at 14:01
8

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 chicken stock in a slow cooker (if you want an easy way to let it simmer all day), or in a pressure cooker (if you want to make stock in a hour). The taste of these methods will be slightly different, and for best taste pressure-cooker stock requires a non-venting pressure cooker running at 15 psi.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.