Questions tagged [chicken-stock]
The chicken-stock tag has no usage guidance.
52
questions
5
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2answers
940 views
My stock made from leftover rotisserie chicken is very gelatinous. I thought only uncooked chicken bones made stock gelatinous. Any explanation?
Everything I read about making stock indicates that using raw chicken will create a gelatinous stock. I used leftover rotisserie chicken and it is delicious but very gelatinous. I let it simmer a LONG ...
6
votes
3answers
2k views
Reducing fat content in thick chicken stock
My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?
1
vote
1answer
239 views
How quickly can chicken stock turn sour?
So, I made a pot of chicken stock (which I've never done before) and it seemed to be going great! I roasted a whole young chicken, pulled the meat off, and tossed those bones into a pot with a couple ...
19
votes
3answers
6k views
Why is my vegetable stock bitter, but the chicken stock not?
I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only difference.
The ingredients I put into my ...
2
votes
0answers
108 views
Why does stock lose flavor in the freezer?
When storing chicken stock in the freezer, a lot of sources say that it should store up to 6 month and will lose some of its flavor after that.
What are the lost flavors and what chemical processes ...
0
votes
2answers
91 views
Animal Stock from Vegetable Stock
I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a chicken /beef stock at a later date when ...
3
votes
2answers
603 views
Chicken Stock - Boil Twice?
I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them.
I watched a video on youtube.com, by 'Sorted' and they mentioned that you boil your chicken,...
1
vote
1answer
144 views
Is the liquid I get after pressure cooking a whole chicken a “complete” stock?
Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about 1.5 cups of water to get it started. ...
1
vote
0answers
48 views
Is my chicken stock still safe to eat? Left on stove on low-medium heat, partially uncovered +9 hours so it reduced [duplicate]
My boyfriend and I are new to cooking and might have made a few errors while making our chicken stock overnight. This is what happened, can someone tell me if our broth is still safe to eat? We ...
2
votes
1answer
218 views
What is the difference in taste between stock and broth? [duplicate]
I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock ...
1
vote
2answers
2k views
How to use meat from bones when making stock
The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it ...
2
votes
1answer
636 views
Water came out cloudy after steaming chicken, is it cosidered a broth?
I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted ...
0
votes
1answer
156 views
Is it safe to consume microwaved Campbell’s chicken stock?
I often pour a bowl of frozen veggies and a cup of chicken stock (straight from those 1 litre boxes) in a bowl and microwave it for 12 minutes. It comes out fairly hot.
Is this safe to do? Or am I ...
5
votes
2answers
1k views
Stock Based Pizza Dough
Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then kneading it by hand for around 10 minutes ...
3
votes
1answer
164 views
The use of chicken bones that have frost on them
I have chicken bones in the freezer that have frost on them. Can I still use them to make chicken broth?
3
votes
2answers
753 views
Squeezing as much liquid as possible out of a stock: a practical approach?
When making stock at home (i.e. with a combination of chicken parts and vegetables), I am often at a loss for how to get the last bits of liquid out of the stock. I often use a mesh strainer, but this ...
5
votes
2answers
1k views
Is there a difference between chicken broth made with breast vs. leg meat and why?
Subjectively, I have often heard people's opinion that there's a marked difference between a broth made with chicken breast meat vs. one made with chicken leg meat (assuming all other things in the ...
1
vote
1answer
1k views
Will collagen, gelatine and mineral nutrients be lost when fat is removed from broth?
For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours.
Currently however, i do not wish to ingest as ...
1
vote
2answers
10k views
Reducing stock and then adding water
In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is that this resulted in very little stock ...
2
votes
0answers
174 views
Can chicken stock be used as the basis of a savoury loaf?
I have a surplus of jelly like chicken stock. I hope to mix it with flour, baking soda and eggs, with some herbs and spices, to make a savoury loaf.
1
vote
2answers
2k views
What to do with rotisserie chicken juices
I bought 2 rotisserie chickens yesterday for the meat. I use it for chicken soup. I saved the juices at the bottom of the pans in the refrigerator. This morning it is a gelatin with just a bit of ...
3
votes
3answers
1k views
Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock?
A.) Cornish Hen
B.) Baking Hen
C.) Capon
Both Michel Roux and James Peterson advise using a stewing hen for making a chicken stock, but unfortunately no grocery stores in my area carry any. They ...
14
votes
5answers
2k views
How close are store bought broths and stocks to the real thing?
Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space for the finished ingredient. Is using ...
1
vote
1answer
609 views
Is it worth putting potato skins in chicken stock?
I like to save vegetable scraps (carrot tops, onion skins and ends, ends of celery etc.) in my freezer and once I have a chicken carcass and a full bag of scraps I will make chicken stock out of them. ...
8
votes
5answers
14k views
How many times can you reuse bones to make broth?
I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor.
I know you can freeze the broth and use it for later ...
1
vote
1answer
240 views
Food Safety of “Scavenged” Chicken Stock
I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The ...
0
votes
4answers
5k views
Adding parsley at the beginning of making chicken stock
I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be ...
0
votes
2answers
4k views
Chicken bone broth, what is the brown stuff at the bottom of the pot?
I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The resulting broth tastes excellent.
My ...
0
votes
1answer
2k views
Turning home made chicken stock into broth
I made chicken stock and froze it in an ice cube tray. I now want to use it to make chicken broth for a recipe. The recipe calls for 2 cans of broth (around 4 cups of broth total) so how many 'cubes' ...
3
votes
1answer
79 views
Pressure canning stock
I used egg whites to clarify chicken stock. I filtered the stock through cheese cloth and fine mesh colander two times.
After I pressure canned them I noticed that there was egg white on the bottom ...
4
votes
4answers
3k 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??
6
votes
2answers
2k 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 ...
3
votes
2answers
4k 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) http://...
0
votes
0answers
1k 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 ...
9
votes
4answers
23k 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 ...
7
votes
10answers
52k 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
10k 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 ...
5
votes
2answers
358 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
29k 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 ...
5
votes
2answers
5k 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. I'...
7
votes
2answers
3k 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
31k 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
3answers
8k 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
1k 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
4k 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
10k 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
2k 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?
34
votes
10answers
125k 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 ...
4
votes
7answers
9k 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 ...
8
votes
2answers
2k 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 ...
