I need help with a search. Some time back there was a thread on making

O

orchid

Well-known member
chicken stock and someone posted about roasting the bones before simmering them. I have been doing a search for 2 days for the thread and can not find it. Argggh...does anyone remember who it was or any other way of finding it. I have trouble do a search here. I can't seem to narrow it down or get the right key words. Help???

 
There were two threads by Randi, 4933 and 4995. (I can't link both at once.) The roasting...

is essential for beef stock, but I think it's optional for chicken.

 
And I was expecting a heatwarming photo of chicken stock, lol. So that's how to do two links.

 
Thanks Joe. I'm only doing chicken. With the new salt rules I want the

stock to have as much flavor as possible so I thought maybe I should do that extra step of roasting the bones. My stock is really good and always gels so I'll just skip it. Thanks so much.

 
I used "Julia" and serarched message titles only. that's because I remember there was a lot

of talk about Julia Child's stock when I was asking how to make it. I figured, if I just search for chicken stock I'd end up going through 75%of the archives "-)))

 
I tried to narrow it down by using "roasted chicken bones" and many others. Just

couldn't get it narrowed. Thanks so much. And I'm sooooo happy about your kitty!

 
I used "stock" and the username "Randi." Remembering that it was her thread made it easy.

 
now you're the brilliant one, I didn't know you could do that. searches will be much

easier now, thanks bello

 
Roasting the bones is worth a try--it does add flavor. Or perhaps sauteeing the vegetables to brown

them (the fat gets skimmed out later with the chicken fat.)

Another trick I learned last year is saving the green parts of leeks for stock--they add lots of flavor.

 
I've used this REC: Chicken Stock recipe from Cook's Illustrated with great success...

It takes less time than usual and would, I'm sure, be just as good with little or no salt added. The hardest part is cutting up the chicken into such small pieces.

Chicken Stock

Recipe By :Cook's Illustrated


1 tablespoon vegetable oil
1 medium onion -- cut into medium dice
4 pounds chicken backs -- and wing tips, or whole legs cut into 2-inch pieces
2 quarts boiling water
2 teaspoons salt
2 bay leaves

Heat the oil in a large stockpot or soup kettle. Add the onion; saute until colored and softened slightly, 2 to 3 minutes. Transfer the onion to a large bowl.

Add half the chicken pieces to the pot, saute until no longer pink, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onion. Saute the remaining chicken pieces. Return the onion and chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.

Increase the heat to high, add the boiling water, salt and bay leaves. Return to a simmer, then cover and barely simmer until the broth is rich and flavorful, about 20 minutes.

Strain the broth, discard the solids. Skim the fat.

The broth can be covered and refrigerated up to 2 days or frozen for several months.

Yield:
"2 quarts"
Start to Finish Time:
"1:00"
T(Cooking Time):
"0:50"


NOTES : The broth can be covered and refrigerated for up to 2 days or frozen for several months

 
Orchid, I assume one of the reasons you are making homemade stocks

are because of the sodium content in canned broths, an assumption on my part, be sure to chech the chicken and pork to make sure the haven't injected it with some high sodium product. I didn't realize that they do this with a lot of the chicken I was buying.

 
Randi, a trick I learned about cooling down soups and such...

submerge a clean two-liter bottle (like the Coke or Pepsi type) of frozen water and let it sit, then swirl around, and let it sit. It will bring the temp down very quickly.

 
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