All Questions
15 questions
0
votes
1
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166
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How much protein from the stock of one large chicken (2kg) carcass once legs, breasts and wings removed?
I can find details of how much protein per body of fluid (e.g. 1 US cup) but to be honest we probably all make stock to a different concentration, so that makes that metric useless.
When I prepare a ...
- 607
4
votes
1
answer
540
views
Submerging chicken carcass twice
I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow.
...
- 83
0
votes
1
answer
255
views
Pre-Cooked Meat [duplicate]
I have an idea to pre-cook chicken, sauces, in spices etc and then freeze in batches. I can then use the precooked chicken to whip up quick dishes for dinner.
My question is:
if I have leftovers (...
2
votes
1
answer
109k
views
Chicken stock quantity to substitute for 1 stock cube (knorr)?
How much homemade chicken stock should I substitute when recipe calls for a stock cube? I added 5 litres of water to cover carcass.
Anything else I can do with simmered chicken & veg. It seems ...
- 21
4
votes
3
answers
425
views
Using Chicken Broth bones for chicken stock?
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasonings. After that, I will take ...
- 41
3
votes
2
answers
7k
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://...
- 267
2
votes
2
answers
34k
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 ...
- 123
4
votes
1
answer
398
views
Why do we need gelatin in our stocks?
I make chicken stock fairly regularly. I know it's supposed to look like jello when chilled. My question is: why? Mouthfeel? Body? Why do we want a gelatinous blob of delicious bone juice?
2
votes
2
answers
3k
views
Removing the skin from chicken before or after cooking?
when cooking a whole chicken to make bone marrow soup with, should I remove the skin before or after cooking?
- 21
9
votes
3
answers
10k
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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 ...
- 83
1
vote
4
answers
13k
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Should I pre-boil then rinse chicken bones before making stock?
I'm told this releases the impurities, i.e scum, so you don't have to skim while simmering.
- 441
4
votes
1
answer
4k
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Can I use duck feet to make duck stock
I had my first crack at making chicken stock the other day and now I would like to try duck stock.
One of the posts I read when learning how to make chicken stock was about using chicken feet. It ...
- 153
5
votes
5
answers
31k
views
Chicken Stock alternatives?
I want to make a barbecue sauce which has chicken stock in its recipe.
This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now.
Anyway, neither me or ...
- 1,163
10
votes
3
answers
23k
views
How can I roast chicken bones (without meat)?
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of ...
- 55.2k
17
votes
2
answers
14k
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Should you strip meat off bones before putting them in a stock?
I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come ...
- 485