Questions tagged [chicken-stock]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
1 vote
3 answers
259 views

Can you add vinegar to chicken stock while making it to get calcium from the bones into the stock?

I got this tip from my mother, she says it helps bring calcium into the stock and break down the bones so the marrow can come out. It seems like it would change the taste but I'm not sure how. Also it ...
user avatar
  • 732
2 votes
1 answer
221 views

Is there a maximum cooking temperature for chicken stock (when making it)?

I've heard that you should not let chicken stock get over 170 oF because it will “allow bitter flavors into the stock” or something like that. But later when I went looking for any reason for this, I ...
user avatar
  • 732
1 vote
0 answers
75 views

Are there negative effects of freezing clarified stock?

I have clarified some chicken stock using the ice filtration method. Are there any negative effects to re-freezing this newly clarified stock (such as becoming cloudy again, losing flavor, etc.)?
user avatar
1 vote
1 answer
140 views

Can I approximate stock using gelatin, MSG and water?

From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I ...
user avatar
1 vote
1 answer
83 views

Safe to leave 'new' chicken stock in rice cooker for three hours? [duplicate]

I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed rice setting, and have programmed the device to have my ...
user avatar
0 votes
1 answer
74 views

Are there any benefits in refrigerating stock before using it?

I'm at the tail end of cooking a chicken stock and was planning to use a small portion of it in a marsala sauce later in the evening. Every chicken stock recipe I've read says to let the stock cool ...
user avatar
5 votes
2 answers
1k 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 ...
user avatar
  • 51
6 votes
3 answers
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?
user avatar
  • 61
1 vote
1 answer
2k 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 ...
user avatar
  • 4,904
20 votes
3 answers
10k 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 ...
user avatar
  • 303
2 votes
0 answers
139 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 ...
user avatar
0 votes
2 answers
106 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 ...
user avatar
3 votes
2 answers
1k 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,...
user avatar
  • 719
1 vote
1 answer
278 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. ...
user avatar
  • 113
1 vote
0 answers
86 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 ...
user avatar
  • 11
2 votes
1 answer
275 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 ...
user avatar
1 vote
2 answers
4k 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 ...
user avatar
2 votes
1 answer
1k 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 ...
user avatar
0 votes
1 answer
235 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 ...
user avatar
  • 65
5 votes
2 answers
2k 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 ...
user avatar
  • 161
3 votes
1 answer
179 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?
user avatar
3 votes
2 answers
1k 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 ...
user avatar
5 votes
2 answers
2k 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 ...
user avatar
  • 1,190
1 vote
1 answer
2k 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 ...
user avatar
  • 113
1 vote
2 answers
16k 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 ...
user avatar
2 votes
0 answers
480 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.
user avatar
1 vote
2 answers
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 ...
user avatar
3 votes
3 answers
2k 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 ...
user avatar
13 votes
5 answers
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 ...
user avatar
  • 5,795
1 vote
1 answer
931 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. ...
user avatar
  • 896
9 votes
5 answers
28k 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 ...
user avatar
  • 945
1 vote
1 answer
301 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 ...
user avatar
  • 896
0 votes
4 answers
9k 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 ...
user avatar
  • 896
1 vote
2 answers
5k 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 ...
user avatar
  • 475
0 votes
1 answer
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' ...
user avatar
  • 3
3 votes
1 answer
83 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 ...
user avatar
  • 31
4 votes
4 answers
5k 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??
user avatar
6 votes
2 answers
3k 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 ...
user avatar
3 votes
2 answers
5k 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://...
user avatar
  • 267
0 votes
0 answers
2k 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 ...
user avatar
  • 478
9 votes
4 answers
29k 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 ...
user avatar
  • 809
8 votes
10 answers
67k 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 ...
user avatar
  • 335
10 votes
2 answers
12k 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 ...
user avatar
  • 421
5 votes
2 answers
382 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 ...
user avatar
  • 58k
2 votes
2 answers
32k 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 ...
user avatar
  • 123
5 votes
2 answers
6k 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'...
user avatar
  • 153
7 votes
2 answers
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 ...
user avatar
  • 1,576
4 votes
4 answers
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 ...
user avatar
  • 543
8 votes
3 answers
10k 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 ...
user avatar
  • 73
7 votes
1 answer
2k 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 ...
user avatar