can I make chicken stock with just a couple of carcasses? the recipes I've found
- Thread starter randi
- Start date
Sure!
estimate the number of pounds of bones/carcasses you have and add 3-4 cups water for every 1 pound bones/carcasses. Try the lesser amount of water for your first try, to get a richer broth/stock.
I save roast chicken bones/carcasses in my freezer all the time for just this same use.
estimate the number of pounds of bones/carcasses you have and add 3-4 cups water for every 1 pound bones/carcasses. Try the lesser amount of water for your first try, to get a richer broth/stock.
I save roast chicken bones/carcasses in my freezer all the time for just this same use.
thanks Mistral, I'm good to go then. just onions, celery and carrots,
no garlic in the broth, maybe peppercorns and thyme?
we're just getting hammered here and the worst is yet to come. I'm trying to distract myself in the kitchen and hope the electric stays on so we watch a movie or something. the 100 mph winds will be here this evening :-0
no garlic in the broth, maybe peppercorns and thyme?
we're just getting hammered here and the worst is yet to come. I'm trying to distract myself in the kitchen and hope the electric stays on so we watch a movie or something. the 100 mph winds will be here this evening :-0
The first of many, I'm sure. Peppercorns and thyme are good, and maybe a bay leaf.
You can stick a few whole cloves in one of the onions.
Raw bones add depth, but roasted carcasses are fine and the stock will still be so much better than the canned stuff.
I wish we could take some of that rain off your hands down here!
You can stick a few whole cloves in one of the onions.
Raw bones add depth, but roasted carcasses are fine and the stock will still be so much better than the canned stuff.
I wish we could take some of that rain off your hands down here!
Oh My Randi!! If you have some parsnip, that always adds a little bit of sweetness (m)
I always find that a low, low simmer works best...Allows for a clear broth. Did I say Low enough?
Good luck! And enjoy the taste and aroma!
I usually strain the broth, then add new vegies. (Usually, I add some turnips / pots/ carrots / parsnips) Seperately, I make dumplings or very small noodles.
(I have found that the original carrots and vegies are too mushy for my tastes..)
I always add in the chicken meat. This is when I usually do my final seasoning..
Regards,
Barb
I always find that a low, low simmer works best...Allows for a clear broth. Did I say Low enough?
Good luck! And enjoy the taste and aroma!
I usually strain the broth, then add new vegies. (Usually, I add some turnips / pots/ carrots / parsnips) Seperately, I make dumplings or very small noodles.
(I have found that the original carrots and vegies are too mushy for my tastes..)
I always add in the chicken meat. This is when I usually do my final seasoning..
Regards,
Barb
thanks for the clove tip, I saw that in some recipes but wasn't sure about it..
I just roasted a whole chicken for dinner, blanched and toasted almonds, sliced some apples and threw them into a baking dish with chopped, crystalized ginger and cinamon and I'm about to start on the stock, so far so good.
oh sweetie, it's not the rain, we're used to that, it's the sustained winds of 65 -75 with gust to 100 at the beaches and headlands. I'm on the beach :-0 seas are estimated to reach 32 - 48 ft tonight.... we're rattled.
I could take the zen approach and become one with the wind but at 5' 6" and 120 lbs I would blow away... '-)))
thanks for the tips and the distraction smileys/smile.gif
I just roasted a whole chicken for dinner, blanched and toasted almonds, sliced some apples and threw them into a baking dish with chopped, crystalized ginger and cinamon and I'm about to start on the stock, so far so good.
oh sweetie, it's not the rain, we're used to that, it's the sustained winds of 65 -75 with gust to 100 at the beaches and headlands. I'm on the beach :-0 seas are estimated to reach 32 - 48 ft tonight.... we're rattled.
I could take the zen approach and become one with the wind but at 5' 6" and 120 lbs I would blow away... '-)))
thanks for the tips and the distraction smileys/smile.gif
Chicken/Turkey Stock
Tip: a stock should never boil as it will turn cloudy and fat will be incoporated into stock.
Crock Pot
I prefer the crock pot technique.)
Line the crock pot with a roasting bag, pull top over the rim/edge of the insert (do not use one of the new insert bags because you need the extra long bag to overlap rim/grasp later).
Add bones, unpeeped onions cut in half, carrots, celery, herbs, etc.
Add water (or for really rich stock add boxed/canned chicken stock) to cover hopefully by an inch.
Cover with lid resting inside the bag. Turn heat on high for an hour if possible, turn heat down to low for 12-24 hours.
Let it COOL DOWN so it can be handled w/o burning you.
Have a large container standing by to catch/hold stock. Gather the ends of roasting bag up and tighten/twist, hold over bowl (or line bowl with a large zip-lock bag to make for easy freezing). Carefully snip a hole in bottom of roasting bag releasing the stock into the bowl. Be careful!
Then toss out the roasting bag along w/bones and vegetables.
Set in refrig/cold place so fat will rise and can be easily lifted off. Freeze in containers to suit your needs (or in that zip-lock bag). SueYoung in los angeles
Tip: a stock should never boil as it will turn cloudy and fat will be incoporated into stock.
Crock Pot
I prefer the crock pot technique.)Line the crock pot with a roasting bag, pull top over the rim/edge of the insert (do not use one of the new insert bags because you need the extra long bag to overlap rim/grasp later).
Add bones, unpeeped onions cut in half, carrots, celery, herbs, etc.
Add water (or for really rich stock add boxed/canned chicken stock) to cover hopefully by an inch.
Cover with lid resting inside the bag. Turn heat on high for an hour if possible, turn heat down to low for 12-24 hours.
Let it COOL DOWN so it can be handled w/o burning you.
Have a large container standing by to catch/hold stock. Gather the ends of roasting bag up and tighten/twist, hold over bowl (or line bowl with a large zip-lock bag to make for easy freezing). Carefully snip a hole in bottom of roasting bag releasing the stock into the bowl. Be careful!
Then toss out the roasting bag along w/bones and vegetables.
Set in refrig/cold place so fat will rise and can be easily lifted off. Freeze in containers to suit your needs (or in that zip-lock bag). SueYoung in los angeles