home made chicken stock, part deux.....

R

randi

Well-known member
OK, made the stock (first time) thursday afternoon. it simmered for maybe 2 - 2 1/2 hours. I left it on the stove top to cool down, which took hours. about the time it was cool enough to go into the frig, the power went out. sooo, I didn't dare put a large, warm stock pot in the frig and risk it heating up everything.

fortunately, the power was back on by 1am and I put the, still warm, pot in the frig. yesterday I took it out and skimmed off the fat and strained it. the resulting stock is rather gelatenous. if I were to reduce it more I would have an aspic.

is this the way it's supposed to be?

annnd, if I ever post that I'm going to make something like this to distract me from a storm, somebody please slap me upside the head! "-)))

 
This sounds normal to me, Randi. It's aspic-like when cold, but when you heat it up, it will be

a nice smooth (very tasty) liquid.

 
Fastest lunch in the west...REC: Egg-drop soup

Heat about 12 oz. of that delicious stock, salted to taste, in a saucepan. When boiling, turn heat down to a simmer. Stir in one lightly beaten egg. Simmer maybe a minute. Pour into the bowl you beat the egg in. Top with a few green onion slices, if desired.

 
I love egg drop soup, thanks smileys/smile.gif I think I'll have to try beef stock next for my onion soup.

 
Randi, I always make chicken stock. I portion it out into 1 or 2 cup portions and freeze.>>>

Then I can just pull out whenever I need it. I love making it. Makes me feel good.

 
how did you know I was going to buy freezer containers this afternoon? thanks for the tip, I was

going to get quart size but smaller makes sense. since I go through 2 - 3 roast chickens a week, I can see a lot of stock in future smileys/wink.gif

 
Randi, the gelatin is a good thing. It means the stock is nice and rich.

I'm sure your stock is perfectly safe, but for future reference if your power was out longer than an hour, you could have reheated it to over 165* once the power was back on, then cooled and refrigerated it ASAP.

For the best beef stock in the world, roast the bones and veggies in a 400* oven, turning, for about 45 minutes or until browned. Simmer the stock longer than chicken--about 4-5 hours. Your onion soup will thank you.

 
thanks for the tips and the beef stock, I'll try that friday for sat's soup smileys/smile.gif

 
dang that's good stock! it makes me wonder why I never made stock before. I got

four full quarts from this batch and I can't wait to make more.

thanks for all the help, you guys rock!

 
other than onion soup, I've never been a "soup person" I think that's about to change smileys/smile.gif

 
Randi, if you'll roast the carcasses - or beef bones - in the oven first...

you'll get a lovely color and more flavor in your stock.

 
Randi, If you're into bell peppers, this is an outstanding soup: Yellow Pepper Soup...

YELLOW PEPPER SOUP

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an immersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

(originally posted by Mean Chef)

http://www.recipezaar.com/22104

 
thanks Cheezz, I'm using the carcasses from roasted chicken. I can't wait to

get a bunch of bones from the market to roast for the beef stock. all these years of cooking and I'm just making stocks. now I'm thinking of demi glace.... this is just great!

 
didn't get what ***d? LOL you're gonna love this... I was going to post and ask

about gook and to what degree you strain the stock? I have little, tiny particles floating in it. it's only a visual thing.

the recipe sounds awesome! this is on my short list.

see, you didn't make a typo, you were just having a psychic connection with me.... "-)))

 
Mr. Leno, I'm NOT a racist! See, I was referring to the little cloudy particles in Randi's stock.

It rhymes with COOK!

Actually, don't worry about cloudiness. Most of the sediment will settle to the bottom of the bowl.

There is a clarification technique to make it sparkling clear for aspics and consummes but it's a royal PITA.

 
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