Joy of stock LXXXVIII

[richard-in-cincy]

Huge piles of beef bones, pig feet, gizzards, pork necks, and chicken necks on sale at the market!

With carrots, celery, onions, parsley, celery root, and parsley root topping up the scale, I've got mega-pounds of starter simmering away in the 5-gallon soup pot. I also tossed in a 5-lb. roaster to stew for chicken salad, picked it and tossed the carcass back in.

Beautiful, unctuous, concentrated glace de viande on its way to my freezer.

and a story to share...

A couple months back when I was shopping with my Chinese friend at the Chinese market, I bought piles of bones (see above) to make stock. She said, you are very serious about your stocks! I gave her a quart of very concentrated stock which she used to make hot pot.

She told me the next day: We have never had such wonderful hotpot with your amazing stock!!!

And as I always say: A good stock is the basis of all good home cooking.

 

[CathyZ]

My thoughts exactly

There is no time ever when I don't have either a collection of bones in the freezer waiting to make stock from or the lovely finished stock or an incredible glace waiting to give flavor and depth to everything I cook. Herbs and spices make a big difference in cooking but great stock is king. No question.

 

[richard-in-cincy]

My goal is...

gelled at room temp. Perfect.

And dear Cathy you know the value of the properly simmered stock.

 

[erininny]

Hmm, mine is gelled at room temp, but I always thought it was because I missed skimming

some of the fat. Heartening to know I might have been doing it right, all along...

Those clouds of stock vapor are a nice bonus, too. Transporting! (As long as it's winter, I mean.) smileys/smile.gif

 

[cheezz]

You put it all into one pot? Not separate chicken stock, beef stock, etc?

 

[richard-in-cincy]

All in one pot. It's the base for the soups I'm serving at the next two dinner parties.

Plus extra for seasoning, an aspic, etc.

 

[cheezz]

about how long do you simmer this lot? I think I'm just not simmering my stock long enough.

 

[michael-in-phoenix]

When I make basic chicken stock, I simmer on very low so the liquid just barely...

...bubbles, and leave it there overnight -about 12 hours.

Then I strain it a few times and reduce slowly to the desired strength.

If you skim properly, and don't let it come to a furious boil, the stock is golden and very clear, not cloudy.

Michael

 

[cheezz]

12 hours...thats where I've failed! Do you roast bones first?

 

[richard-in-cincy]

I do at least 12 hours as well.

I do a first simmer on day 1, then on day 2 I let it go long and slow. No boil. Gentle murmering simmer.

 

[richard-in-cincy]

Nope, it's the collagen and bones...

a proper stock should be filled with it and still be solid at room temp. Pig feet in the stock pot is an insurance policy. Pure unctous collagen.

 

[lana-in-fl]

Do you start with hot water?

If not, how long does it take 5 gallons to come to a simmer?

 

[richard-in-cincy]

Never. Always cold. Many hours on low temp to bring it up to simmer.

That is the secret to draw out the flavor.

 

[CathyZ]

I make mine exactly the same way. It is a labor of love well worth the time spent.

 

[michael-in-phoenix]

I make two kinds of chicken stock -one from raw chicken parts and the other...

...from leftover rotisserie chickens and roasted chickens.

The raw stock is made from raw scraps and tastes different from the other. I don't roast the bones for that stock.

The stock from roasted parts tastes pretty good after 4 to 5 hours. I usually use that for congee or a quick soup.

Michael

 

[cheezz]

So I guess it really makes a heartier stock when roasted...nice color too

 

[michael-in-phoenix]

It is different than stock made from raw chicken. The rotisserie chickens...

...are mostly from Costco, or the ones I do on the rotisserie on my gas grill. They have various spices and such, plus the carmelization from the cooking process, so it imparts a different taste.

The stock made from raw chicken is obviously more basic, since it has only unseasoned chicken, leeks, parsnips, onions, carrots and celery.

Two different flavor profiles, based on chicken.

Michael

 

[cheezz]

I don't know why I never thought of making stock with leeks...thanks for the info!

 

[joe]

Leek Greens are good too, left over from trimming the leeks.