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re: Making a Roasted Chicken Stock
Posted on 10/22/12 at 7:28 am to OTIS2
Posted on 10/22/12 at 7:28 am to OTIS2
About two hours will do, chickens will be very well done at that point, strain and reduce at that point. If you have a cleaver break the bones as much as you can to release the maximum amount of the marrow(gelatin) as possibe.
1
Posted on 10/22/12 at 7:31 am to CITWTT
I think this thread has made sure a chicken and sausage gumbo is in my near future.
Posted on 10/22/12 at 7:55 am to weaglebeagle
I made the first of the season last week. A very fine meal that was enjoyed by all who sat down to a bowl. This week I will see how the weather holds out before doing a seafood gumbo.
Posted on 10/22/12 at 9:04 am to glassman
Most of the darkness in a beef, chicken or veal stock comes from tomato paste. Its good to put into stock regardless as it contributes loads of body and flavor.
Posted on 10/22/12 at 9:10 am to Gris Gris
12 to 18 hours. Start it in the afternoon and let it simmer overnight. Get up and run it through a chinoise.
Make a gumbo with that, and you have next level gumbo without question.
Roasting chicken bones is the only way to go.
Make a gumbo with that, and you have next level gumbo without question.
Roasting chicken bones is the only way to go.
Posted on 10/22/12 at 9:35 am to BlackenedOut
quote:
Most of the darkness in a beef, chicken or veal stock comes from tomato paste. Its good to put into stock regardless as it contributes loads of body and flavor.
Never done this. When do you add it?
Posted on 10/22/12 at 9:37 am to LSUAfro
Man, whatever is in that bucket looks nasty 
Posted on 10/22/12 at 9:38 am to LSUAfro
Can add it at various points. I'll usually roast bones for about 45 minutes. Meanwhile, cut mirepoix and add a tablespoon or two of tomato paste to the mirepoix. Add this to roasting pan, roast for another 15 minutes transfer to stock pot, and deglaze roasting pan with wine.
I think it is good to cook the paste before adding, in my mind it takes out some of the harshness.
I think it is good to cook the paste before adding, in my mind it takes out some of the harshness.
Posted on 10/22/12 at 10:03 am to Mike da Tigah
I read a post by GG using cheesecloth to strain liquids and wanted to reply with buying a chinoise for the kitchen. It is one hell of a strainer as it will get all of the things you want to not get in a stock. The last time I looked at one at Sur La Table it was 65 bucks.
Posted on 10/22/12 at 10:06 am to BlackenedOut
Sometimes, I add the tomato paste to beef stocks. Definitely a good idea. I don't usually add it to chicken stocks.
I did break up some of the bones, especially the wings.
Normally, I make stocks in an 18 quart roaster and let them go overnight. Didn't feel like pulling it out and I had more bones this time than usual. About to put it on to simmer, now, and it will go until I decide I like the taste and then reduce it.
I did break up some of the bones, especially the wings.
Normally, I make stocks in an 18 quart roaster and let them go overnight. Didn't feel like pulling it out and I had more bones this time than usual. About to put it on to simmer, now, and it will go until I decide I like the taste and then reduce it.
Posted on 10/22/12 at 10:07 am to CITWTT
quote:
wanted to reply with buying a chinoise
I have one. It's packed up in a box somewhere right now. I'll have to use the cheesecloth.
Posted on 10/22/12 at 10:08 am to Mike da Tigah
quote:
Make a gumbo with that, and you have next level gumbo without question.
Not using this one for gumbo, but I make them for gumbo, as well. I don't always roast the chicken because I don't always want a roasted chicken flavor if I'm making more of a broth. I like the roasted stocks better for most things, though.
Posted on 10/22/12 at 10:22 am to Count Chocula
quote:wut bucket? afro take a picture down? i missed it..
whatever is in that bucket looks nasty
Posted on 10/22/12 at 10:24 am to Ole Geauxt
quote:
wut bucket? afro take a picture down? i missed it..
GG's stock
This post was edited on 10/22/12 at 11:01 am
Posted on 10/22/12 at 10:26 am to BlackenedOut
Roast the bones and the veggies together for 2 hours, then into a very cold water filled stock pot, it makes the marrow pop out of the bones.
Posted on 10/22/12 at 10:27 am to Ole Geauxt
Gris,
Do you cover with lid while simmering the stock? I know to leave uncovered if reducing.
Do you cover with lid while simmering the stock? I know to leave uncovered if reducing.
Posted on 10/22/12 at 10:31 am to tewino
quote:
Do you cover with lid while simmering the stock? I know to leave uncovered if reducing.
I never cover when I'm making a stock/broth.
Posted on 10/22/12 at 10:32 am to LSUAfro
quote:that looks like one of those old "slop jars" as the older folks used to call them.... GG gonna put a spell on yer arse..
GG's stock
Posted on 10/22/12 at 10:36 am to Gris Gris
Damn Gris, I would be going through the boxes to find the chinoise. Those things can strain a gnats arse out of a sauce.
Posted on 10/22/12 at 10:44 am to CITWTT
Can't even get to some of the boxes, CIT, and cheesecloth works very well. I can cover one of my really large colanders which will fit on top of another gumbo pot, so that makes it easy to strain. Cheesecloth catches it all. I double it so nothing gets past it but pure lovely liquids. It's actually much easier than using the chinois for large stocks.
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