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What's your go-to chicken stock recipe
Posted on 10/25/21 at 4:09 pm
Posted on 10/25/21 at 4:09 pm
I smoked a couple chickens this past weekend to make a stock for my gumbo next weekend.
It's been a couple years since I made my own chicken stock.
Wut yall got?
It's been a couple years since I made my own chicken stock.
Wut yall got?
6
Posted on 10/25/21 at 4:18 pm to Ash Williams
I rough chop a couple of carrots, onions, garlic, and celery. I add some rosemary, thyme, oregano, peppercorn, salt, and a bit of vinegar. I then leave it in a crockpot for a couple of days before straining and pressure canning it. I usually save up chicken carcasses until I have a few. I'll also do this with squirrel/rabbit/coon ribcages and hog/deer bones.
Hank Shaw has a pretty good recipe.
LINK
Hank Shaw has a pretty good recipe.
LINK
This post was edited on 10/25/21 at 4:18 pm
Posted on 10/25/21 at 4:20 pm to Ash Williams
Roast chicken, similar too ina gartens recipe
LINK
I usually put some quarted onions, celery underneath them while it cooks.
After the chickens cooled. I get as much meat as possible off the bone.
Then I roast the bones with more onions and celery at a high temp. Like 450 or so until the bones are cooked to my liking.
Then I put the roasted bones and onions in a instapot for like 4 hours with water. Makes more of a bone broth, but super flavorful. Put whatever seasoning or herbs you want
LINK
I usually put some quarted onions, celery underneath them while it cooks.
After the chickens cooled. I get as much meat as possible off the bone.
Then I roast the bones with more onions and celery at a high temp. Like 450 or so until the bones are cooked to my liking.
Then I put the roasted bones and onions in a instapot for like 4 hours with water. Makes more of a bone broth, but super flavorful. Put whatever seasoning or herbs you want
This post was edited on 10/25/21 at 4:23 pm
Posted on 10/25/21 at 4:27 pm to Ash Williams
Kroger...
Posted on 10/25/21 at 6:01 pm to Loup
quote:
I rough chop a couple of carrots, onions, garlic, and celery. I add some rosemary, thyme, oregano, peppercorn, salt, and a bit of vinegar. I then leave it in a crockpot for a couple of days before straining
This is pretty much my recipe too. I also add sea salt, sage, parsley, bell pepper and a little cayenne. (You can buy a poultry pack of fresh herbs with sage, rosemary and thyme) and I use yellow, green and white onions and apple cider vinegar.
Posted on 10/25/21 at 6:56 pm to Loup
quote:
I add some rosemary, thyme, oregano, peppercorn, salt, and a bit of vinegar
What do you make with this stock? Because that wouldn’t be so good with say gumbo, beans, etc. I prefer a more basic stock, and season whatever I’m making with it as desired. And roasting bones is must imo
Posted on 10/25/21 at 7:03 pm to Ash Williams
IT all depends on what I intend on using the chicken stock for. The classic method and ratios for 1 gallon of neutral-white chicken stock is:
#8 chicken carcasses, rinsed well in two to three changes of water and glands removed.
4qt cold water
6qt cold water
#2 mirepoix
1 sachet d'épices made with 1 spring of fresh thyme, 1 bay leaf, 1 garlic clove, 4 parsley stems, 6 black peppercorns.
Place bones and 4qts or water in a large stock pot and bring to a simmer over high heat to blanch the bones.
Simmer two minutes, remove from heat, and discard liquid. Gently rinse bones and pot, removing any scummy material.
Place clean bones back in pot, add 6qts of water bring to a boil over high heat and immediately lower to a simmer.
Slide the pot until only half is over the burner and simmer bones for 3 hours, depouillage as necessary throughout entire process.
Add mirepoix and simmer additional 2 hours. Add sachet and simmer additional 45 minutes.
Strain, Cool, and Store for use.
Degrasser once liquid is completely cold and fat has solidified.
This is the cleanest, clearest chicken stock with a very neutral flavor.
To make a roasted brown chicken stock, skip the blanching step and roast the bones instead. You can also burn the onions and roast the celery and carrots in the mirepoix for added flavor and color.
#8 chicken carcasses, rinsed well in two to three changes of water and glands removed.
4qt cold water
6qt cold water
#2 mirepoix
1 sachet d'épices made with 1 spring of fresh thyme, 1 bay leaf, 1 garlic clove, 4 parsley stems, 6 black peppercorns.
Place bones and 4qts or water in a large stock pot and bring to a simmer over high heat to blanch the bones.
Simmer two minutes, remove from heat, and discard liquid. Gently rinse bones and pot, removing any scummy material.
Place clean bones back in pot, add 6qts of water bring to a boil over high heat and immediately lower to a simmer.
Slide the pot until only half is over the burner and simmer bones for 3 hours, depouillage as necessary throughout entire process.
Add mirepoix and simmer additional 2 hours. Add sachet and simmer additional 45 minutes.
Strain, Cool, and Store for use.
Degrasser once liquid is completely cold and fat has solidified.
This is the cleanest, clearest chicken stock with a very neutral flavor.
To make a roasted brown chicken stock, skip the blanching step and roast the bones instead. You can also burn the onions and roast the celery and carrots in the mirepoix for added flavor and color.
Posted on 10/25/21 at 7:22 pm to Ash Williams
this and water
Posted on 10/25/21 at 8:22 pm to Clovis Pilgreen
quote:
What do you make with this stock? Because that wouldn’t be so good with say gumbo, beans, etc. I prefer a more basic stock, and season whatever I’m making with it as desired. And roasting bones is must imo
It's pretty good in gumbo. Used to use chicken feet when I could get them cheap. Lot of gelatin in them frickers
This post was edited on 10/25/21 at 8:23 pm
Posted on 10/25/21 at 8:31 pm to Clovis Pilgreen
quote:
I prefer a more basic stock, and season whatever I’m making with it as desired.
I agree. I've always heard you don't season your stock. You season the dish you're cooking with the stock.
Posted on 10/25/21 at 10:15 pm to Ash Williams
Go to grocery store, buy amount of Swanson chicken stock I require.
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