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re: Favorite chicken stock recipes/techniques
Posted on 12/18/17 at 8:56 am to Trout Bandit
Posted on 12/18/17 at 8:56 am to Trout Bandit
I had my first attempt at a stock from scratch yesterday. Turned out decent, but a little salty when I used it for chicken noodle soup.
I bought a rotisserie chicken, and took all the meat off and reserved it for soup. I put the bones, some of the skin, and the tips of the wings in a pot. Nothing huge, just a 5 quart. Chopped up a carrot, the tops of celery stalks, some green onions, and covered it with water. Boiled, then reduced to simmer for about 3 hours. Strained it, then filled two mason jars for later use, and used the rest for soup.
I put slightly less than 1/4 of a cup of salt in there, I'm guessing 3 quarts of stock, and added fresh celery, carrots, green onions, and let that come to a simmer. I boiled some rotini noodles separately, and a few minutes before serving, I added the noodles and chicken and killed the heat. First few bites were great, but then it started to taste more like salty celery. Should I just add a little water when I reheat to reduce the saltiness? I didn't put any in the stock when I was making it, only in there after I started the soup. Is it the celery that I am tasting more than the amount of salt?
I bought a rotisserie chicken, and took all the meat off and reserved it for soup. I put the bones, some of the skin, and the tips of the wings in a pot. Nothing huge, just a 5 quart. Chopped up a carrot, the tops of celery stalks, some green onions, and covered it with water. Boiled, then reduced to simmer for about 3 hours. Strained it, then filled two mason jars for later use, and used the rest for soup.
I put slightly less than 1/4 of a cup of salt in there, I'm guessing 3 quarts of stock, and added fresh celery, carrots, green onions, and let that come to a simmer. I boiled some rotini noodles separately, and a few minutes before serving, I added the noodles and chicken and killed the heat. First few bites were great, but then it started to taste more like salty celery. Should I just add a little water when I reheat to reduce the saltiness? I didn't put any in the stock when I was making it, only in there after I started the soup. Is it the celery that I am tasting more than the amount of salt?
1
Posted on 12/18/17 at 9:05 am to CAD703X
I like to roast some bones and combine with veggie scraps. Cover with water, bring to a boil and then reduce to a slow simmer. I’ve been known to carry a stock for 24 plus hours this way. Good stuff.
This post was edited on 12/18/17 at 9:06 am
Posted on 12/18/17 at 11:26 am to TU Rob
quote:
I put slightly less than 1/4 of a cup of salt in there,
That seems like a lot of salt for the amount of stock you had. The chicken probably had salt in it already. I would have added all the ingredients, then tasted for the salt content before adding any. If needed, add a little at a time and taste after it's dissolved to determine if more is needed.
quote:
First few bites were great, but then it started to taste more like salty celery.
I don't know why it would taste this way if you didn't use celery seed or celery salt. Maybe your palate is sensitive to the taste of celery?
quote:
Should I just add a little water when I reheat to reduce the saltiness?
You could simmer some potatoes in the soup to see if they will absorb some of the salt. Sometimes it works and sometimes, it doesn't. Potatoes can leave a starchy texture in the soup. Simmering some of the noodles in the soup might work the same way. Remove them after they expand a bit. Sometimes sugar added will balance out the salt taste or even a little vinegar or lemon juice. Otherwise, diluting it as you suggest will work, but it will dilute the soup flavor as well.
Posted on 12/18/17 at 10:09 pm to Gris Gris
quote:
That seems like a lot of salt for the amount of stock you had. The chicken probably had salt in it already. I would have added all the ingredients, then tasted for the salt content before adding any. If needed, add a little at a time and taste after it's dissolved to determine if more is needed.
Yeah I tasted before adding any. It had some flavor but not salty. I had a small measuring cup and didn’t fill it all the way. I added that and stirred it up while simmering and it tasted fine. Then I added the veggies and chicken to it. Tasted great. Added the noodles and let it sit a few minutes. I think I should have let it sit longer as I had a serving of the soup today and the noodles had absorbed all the salt. It was perfect as leftovers.
Posted on 12/18/17 at 10:28 pm to CAD703X
Does anyone do anything different when making a gumbo?
Once I roasted the chicken and veggies before making the stock and it gave my gumbo a chicken noodle soup flavor, I don’t know what I messed up
Once I roasted the chicken and veggies before making the stock and it gave my gumbo a chicken noodle soup flavor, I don’t know what I messed up
Posted on 12/18/17 at 11:50 pm to WaWaWeeWa
Did you make a roux?
Posted on 12/19/17 at 12:00 am to TU Rob
An advantage to making a soup base the day before eating is it allows the flavors to settle.
Posted on 12/19/17 at 5:36 am to Degas
quote:
Where do you purchase your chicken backs?
You may have to visit a store in a down market area. Around here, I hit Super One for odd animal parts like pig tails, turkey necks, chicken backs, smoked turkey wings, etc. Leg quarters are also dirt cheap and make good stock.
This post was edited on 12/19/17 at 5:37 am
Posted on 12/19/17 at 3:04 pm to CAD703X
Don’t over complicate it. Throw leftover carcasses in a pot with water and whatever aromatics you have on hand. Usually for me that’s some onion, celery, carrot, peppercorns, bay leaves. But don’t trip if you’re missing some. Sometimes it’s roasted, sometimes not. Sometimes smoked. Sometimes there’s turkey or duck or whatever in there.
I simmer for a frick long time (8+ hours) and I like to further reduce even after taking the bones out so it’s real concentrated. Then I freeze in ice cube trays and throw the cubes in a big ziplock back. So I have a bunch of little ice cubes of real concentrated stock whenever I need.
Winter is my favorite time to make stock so I can just set the pot out at night and not frick up my refrigerator.
ETA: make sure it’s barely a simmer - not a boil - with the cover ON [OFF] - otherwise it will turn cloudy. Also, set the pot halfway on the burner, halfway off so that the heat makes the whole thing circulate naturally.
I simmer for a frick long time (8+ hours) and I like to further reduce even after taking the bones out so it’s real concentrated. Then I freeze in ice cube trays and throw the cubes in a big ziplock back. So I have a bunch of little ice cubes of real concentrated stock whenever I need.
Winter is my favorite time to make stock so I can just set the pot out at night and not frick up my refrigerator.
ETA: make sure it’s barely a simmer - not a boil - with the cover ON [OFF] - otherwise it will turn cloudy. Also, set the pot halfway on the burner, halfway off so that the heat makes the whole thing circulate naturally.
This post was edited on 12/19/17 at 3:07 pm
Posted on 12/19/17 at 3:14 pm to Cold Drink
I like to make stock in my 18 quart roaster overnight. Pretty much like a crock pot. Set to low and let it go.
Posted on 12/19/17 at 3:49 pm to Gris Gris
quote:
I like to make stock in my 18 quart roaster overnight. Pretty much like a crock pot. Set to low and let it go
i learn something just about every day here.
Posted on 12/19/17 at 5:24 pm to MorbidTheClown
quote:
i learn something just about every day here.
I love that roaster. 50 bucks from Sam's for a non stick and I've gotten my money's worth out of it over and over again.
Posted on 12/19/17 at 5:46 pm to Gris Gris
I save chicken bones and rotisserie chicken carcasses and throw in the freezer. When ready to make a stock I crack all the bones with pliers and also use necks and backbones. I throw everything on a baking sheet with carrot, celery and onion trimming and whole cloves of garlic. I rub everything down withe a little tomatoe paste and roast. I thin simmer with bay leaves' parsley sprigs, fresh thyme and peppercorns. I usually go 10-12 hours. Sometimes I throw in a dried chipotle pepper to add a little heat and smokiness.
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