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re: Chicken Broth (Photos)
Posted on 2/23/15 at 12:04 am to KosmoCramer
Posted on 2/23/15 at 12:04 am to KosmoCramer
quote:Those wing tips get cut off before they hit my grill and make really great stock material.
What do you use the chicken for that you boil with the veges, etc?
1
Posted on 2/23/15 at 12:21 am to Degas
I guess I wasn't speaking to you, more Meridian. He boils his chicken whole while making a stock. 
Posted on 2/23/15 at 6:16 am to Lester Earl
quote:
might as well call it monsanto farms
Don't be hating. I've been buying its stock since 1990. The worlds got to eat.
Freeze the stock in ice cube trays for when you just need a bit. Also I take a few cups aside and squeeze a lemon in and freeze those as lemon chicken. Drop a cube in a nightly pot of green beans or steam asparagus in a lemon chicken ice cube. Good stuff.
You can also make a raft of egg whites mixed with parsley and celery tops and let it simmer a couple more hours and as it filters through the raft it will become crystal clear. Like a consommé.
Posted on 2/23/15 at 6:38 am to MeridianDog
sigh
Posted on 2/23/15 at 7:03 am to MeridianDog
I can appreciate a good stock/broth, but for me it's a time to benefit thing. If I'm making a large dish such as gumbo or a gallon+ soup, I'll make my own as I can control the sodium and the stock plays a larger part. If I'm making a pot of quinoa or rice, I'll just use a spoon of reduced sodium Better than Bouillon.
This post was edited on 2/23/15 at 7:04 am
Posted on 2/23/15 at 7:10 am to runningTiger
Do you skim fat?
Usually no. When it freezes I can scrape away as much as desired with a spoon before thawing.
Usually no. When it freezes I can scrape away as much as desired with a spoon before thawing.
Posted on 2/23/15 at 7:17 am to KosmoCramer
Use of chicken?
Chicken and rice
Chicken noodle soup
Hot Chicken Salad casserole
Chicken enchiladas
Chicken Taco Soup
Burritos
Never tried it for cold chicken salad - don't think it would work for that.
Always adding it to something though
Maybe I gave the wrong impression too.
We usually buy them whole, but I normally cut them into large pieces to make the stock. Keeps my knife (Butcher) skills up that way. I can render a chicken to pieces quickly and effectively and I don't want to lose that ability.
Chicken and rice
Chicken noodle soup
Hot Chicken Salad casserole
Chicken enchiladas
Chicken Taco Soup
Burritos
Never tried it for cold chicken salad - don't think it would work for that.
Always adding it to something though
Maybe I gave the wrong impression too.
We usually buy them whole, but I normally cut them into large pieces to make the stock. Keeps my knife (Butcher) skills up that way. I can render a chicken to pieces quickly and effectively and I don't want to lose that ability.
This post was edited on 2/23/15 at 8:50 am
Posted on 2/23/15 at 7:33 am to MeridianDog
Looks great. I've always added a few parsnips as well to get a deeper flavor. I need to roast the bones as suggested.
Honestly, making your own stocks is one of the easiest ways to elevate any dish that requires a stock (especially soups and gumbo!!!).
Honestly, making your own stocks is one of the easiest ways to elevate any dish that requires a stock (especially soups and gumbo!!!).
Posted on 2/23/15 at 8:15 am to polizei11
I roast whole birds pretty often. I usually cut the back bone out and save these for stocks. I also keep some of the roasted bones and wing tips and use maybe 50/50 raw to roasted chicken.
Posted on 2/23/15 at 8:47 am to 8thyearsenior
quote:
Once you start making your own stocks(fish, chicken, beef, shellfish, and vegetable) and always having them in the freezer your cooking will really take off.
I have a dumb question.
For what would I use these vast quantities of stock?
I suppose I am not cooking many things that call for stock?
Posted on 2/23/15 at 8:49 am to Tigertown in ATL
you never make soup? stew? gumbo? roast? gravy?
Posted on 2/23/15 at 9:07 am to Salmon
I have no use for boiled chicken...so I jus use roasted bones for my stock.
Posted on 2/23/15 at 9:14 am to Salmon
quote:
you never make soup? stew? gumbo? roast? gravy?
Thanks that's helpful.
Posted on 2/23/15 at 10:15 am to Tigertown in ATL
+1 for roasting the bird first.
I have no interest in eating boiled chicken.
Roast whole bird = Dinner for family, + 2 salad lunches for me, + broth.
I have no interest in eating boiled chicken.
Roast whole bird = Dinner for family, + 2 salad lunches for me, + broth.
Posted on 2/23/15 at 10:43 am to Tigertown in ATL
I like both roasted bone stocks and chicken broths. Just depends on what I'm making. I prefer a broth for a chicken noodle soup. A good strong one, but I prefer the broth and the chicken makes a good chicken salad, though I usually just roast the chicken when I'm intentionally cooking it for chicken salad.
A ham stock with knock your socks off. So will a good beef stock. You can make them and reduce them so they don't take up much freezer space. A ice cube of strong beef stock added to your roast gravy, for example, will go a long way in making it taste great.
There are some good bases out there for shoring up soups and gravies, but they are not the same as a good strong homemade version.
Stocks are not difficult to make. Roast bones and then let them all simmer, strain, use or freeze. I bought a $50 18 quart roaster from Sam's years ago and I usually cook stocks overnight in it on low.
Many times, I'll roast bones and veggies in a large foil pan. Remove them and deglaze it back in the oven, pour it all in the roaster. When I've strained, I put discard the bones and veggies in the roaster, mash it up and toss it.
A ham stock with knock your socks off. So will a good beef stock. You can make them and reduce them so they don't take up much freezer space. A ice cube of strong beef stock added to your roast gravy, for example, will go a long way in making it taste great.
There are some good bases out there for shoring up soups and gravies, but they are not the same as a good strong homemade version.
Stocks are not difficult to make. Roast bones and then let them all simmer, strain, use or freeze. I bought a $50 18 quart roaster from Sam's years ago and I usually cook stocks overnight in it on low.
Many times, I'll roast bones and veggies in a large foil pan. Remove them and deglaze it back in the oven, pour it all in the roaster. When I've strained, I put discard the bones and veggies in the roaster, mash it up and toss it.
Posted on 2/23/15 at 12:25 pm to MeridianDog
Any one have experience in make stock in a crock pot?
Posted on 2/23/15 at 12:37 pm to txtigersw
quote:
stock in a crock pot?
Works the same way, just takes all day. I'd start with less chicken, because your crock pot will be smaller than my big pot.
For those who roast bones and go that way, a crock pot would work fine with an all day (Medium or low heat) cook.
Posted on 2/23/15 at 12:55 pm to MeridianDog
We save all chicken bones from whole roasted or smoked chickens. We don't eat boiled chicken. We roast the bones some times and use store bought chicken stock instead of water (usually 2 - 3 qts). We cook in a pressure cooker for an hour or so and strain. Freeze in quart bags for future use. This is pretty standard in this part of the country.
Posted on 2/23/15 at 1:12 pm to txtigersw
quote:
Any one have experience in make stock in a crock pot?
That would work fine for a smaller stock.
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