39

I notice that your recipe doesn't include any salt. That's important, because salt decreases the sensation of bitterness. Chicken contains a certain amount of salt, and I suspect that's making the difference. (The "umami" -- brothy -- taste of chicken may also decrease the sensation of bitterness, though as I understand it there's still some disagreement ...


21

Gelatin and fat are different. Chill your stock. If a layer of fat solidifies at the surface, remove it. If you see no layer of solidified fat, you've probably eliminated as much as possible.


20

There's a great deal of variation in the quality of the pre-made stocks you get from different sources, so there's no clear-cut answer. Here's the types you might find: Stock cubes: these are dehydrated stock, or sometimes just chemicals meant to taste like it. It's the lowest quality option. There's a lot of variation here, I've found some brands (knorr ...


13

Yes, it is really chicken fat rendered during the stock making process. Called schmaltz in Yiddish, it is an ingredient in its own right. For example, you can use it to fry foods, or instead of butter in creating a roux, when you would like the chickeny flavor it provides. It is a key ingredient in matzo balls, and similarly, makes spectacularly good ...


11

I never worry about this. As your stock simmers, the joints, muscle and connective tissue break down and eventually they'll sink in. Sometimes adding a bit of vinegar to your stock first helps with this. Until then, just stir the stock and move the bones around occasionally.


10

This is normal, expected, and desired. The long simmering of the bones will dissolve collagen in the connective tissue, creating gelatin, which will cause it to quite literally gel when cooled. This gives the stock a body and texture that is considered a virtue in using it for soup or as an ingredient in other recipes. When heated, the gelatin will melt ...


10

Beef bones can be used multiple times, but less flavor and gelatin will be extracted from each additional use. Harold McGee's "On Food and Cooking" describes this. Because a standard kitchen extraction of eight hours releases only about 20% of the gelatin in beef bones, the bones may be extracted for a second time, for a total of up to 24 hours. The ...


10

Fat will thicken a stock, but will not make it gelatinous. Gelling comes from collagen which comes from the bones or — in my opinion — even better from the joints. My experience is that this is easier to achieve from a cooked bird than a raw one rather than the other way around. The gelling may have locked up some of the fats, but you also may not have had ...


9

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 bad,...


9

Removing the scum makes it easier to control the temperature of the stock so you can maintain a constant simmer. If you don't skim it off, the scum aggregates in a foamy layer on the surface, which acts as insulation. It traps more heat in the stock and can cause your stock to boil when it would otherwise be simmering. Also, since stock often sits unattended ...


9

All excellent information, but can I answer bluntly: none of them come even CLOSE to the real thing. Once you use fresh stock, you will never, ever go back. Really. Making stock is easy, cheap, and as said above, unattended time. Stock forms the base of the kitchen, once you have it, you will notice the taste of everything you make improve so much. Get some ...


9

I have experimented with both chicken and beef stock (homemade) in bread, as a substitute for water. I would not call the results a 'failure', good loaves of bread did result, but I could not say they were any 'better' (or even different) than if I had not used the stock. The 'expected' flavor did not come through, though I did see a slight discoloration. ...


9

I make veg stock overnight in a slow cooker on high with similar ingredients to you: onion, garlic, carrot, bay, peppercorns. But: celery instead of celeriac (I grow celery and often have some old tough stems and leaves which are perfect for stock), rarely parsnip or leek, and often some other herbs or veg I've got to hand. I don't add salt, and my ...


8

Perhaps you could consider straining it twice? Use your strainer the first time to get out the larger particles and then do a second time with the cheesecloth so that it doesn't get clogged as easily. I imagine this wouldn't be any faster, but you'd have to fight with the clogged cheesecloth less.


7

Found these responses interesting. Here's what Sally Fallon Morell has to say: Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully ...


7

Not difficult at all if you truly want to get every possible last drop. Choose a large clean tea towel for this purpose only. After you've drained most of the liquids out, line your colander with the tea towel and pour the last bit with meat and vegetables in. I found using clothespins to the towel in place is best. Gather the corners up and you can either ...


6

Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no. The lack of flavour also says no, and I doubt reducing it would make much difference. You could use the water to make broth or stock, if you have bones/vegetables to hand. What's more likely to have happened is that condensation dripped into the water. This will ...


5

Yes, that is fat. I can a lot of chicken meat from stewing hens and simmer 30 hens at a time in a large boil pot. Afterwards I chill the broth and peel a thick layer of fat from the top, clarify the fat by heating it on the stovetop to drive away any moisture, and strain it through flour sack towels into pint jars and freeze it. It comes out as white as ...


5

For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors. My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork ...


5

Could be a lot of things, depending on how clean the bones were, but assuming everything was clean, then my guess would be bone marrow. It's exactly that color and texture: (Source: My Life As A Foodie) It gets darker when cooked - refer to the link above for more photos. Don't worry about safety, bone marrow is nutritious and delicious. You're more ...


5

I personally would not put potato skins in my chicken stock. The flavor does not complement the other elements, and the starches you will get will cloud the stock and make it a bit grainy.


5

Basically, a good stock is fairly concentrated. In general, home cooks use too high a water to bones/veg ratio for a proper result. So, when you leave your stock uncovered you are concentrating everything and, perhaps, getting a good result...at least one you like. However, this is difficult to tell without knowing your recipe. With respect to adding ...


4

They go into soup. Or pot pies. Or any of the other myriad industrially produced canned or frozen foods which require chicken stock or chicken flavoring and sometimes canned chicken meat. The millions of cans of Campbell's have to come from somewhere :-) For smaller home chicken farmers, they probably end up in the stock pot. If you know people who keep ...


4

Fine mesh sieve is the usual way, but the way you describe it, yours is not fine enough. Look in professional stores for a "chinois", this is the kind of sieve you need. But yes, it will take a long time. In classic restaurants, the stock will be cleared before going through the chinois. This is done by floating a rack of eggwhite which bounds the stray ...


4

I like to use a lint free surgical towel. It works much better than cheesecloth and is not as slow as a coffee filter.


4

I run mine through a colander first, then through a sieve. Then I lay a single layer of cheese cloth over the top and press down wirh a spoon so its submerged a little all the way around. Put it in the fridge overnight. Next morning remove cheese cloth, which takes most of the coagulated and chilled fat with it. Run through clean folded cheese cloth in ...


4

A stock made from roasted chicken is never going to be clear like a consomme. You will note in the the video you reference, the stock is also moderately cloudy with some particles floating around in it. This is normal, and nothing to worry about. If you do desire a more clear stock next time: Bring the stock only to the most gentle of simmers to reduce ...


4

You can use chicken bones to make broth only once, all the goodness gets cooked out of them the first use. You could re-cook them for hours and get nothing from them.


4

Quality varies. I have yet to find a store bought equivalent to homemade, but there are adequate products. It would be worth it to purchase a few samples and find one you like. I would look for something with little to no salt, as it is better to control for that yourself, in your final product. Having said that, making stock yourself, particularly using ...


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