You'll need a large pot - I used a 12 quart Multi-Pot but any large pot will work. I wouldn't try it in a pot with a capacity smaller than 8 quarts because you'll need enough room for the poultry, vegetables, and water to cover.
Take the remains of a chicken or turkey after it's been carved and break it into pieces so it will fit in your pot. Alternatively, you can use the bones from chicken parts or a pack of chicken wings. To season the stock, wash and rough cut four carrots, four celery ribs, and one onion. Throw these into the stock pot with the poultry and add two peeled garlic cloves, 2 bay leaves, about fifteen whole peppercorns, two whole cloves, 1 tsp. ground thyme, and 1 tsp. ground parsley.Related Articles
Pour in enough drinking water to cover the solids by at least an inch, about 2 gallons. Over high heat, bring the water to a simmer (about 190°F or 88°C) while being careful not to let it come to a full boil. As anyone who has watched Tampopo knows, bringing the stock to a full boil will break up the solids into particulate matter that clouds the liquid. We want to cook the stock slowly and gently. A simmer is almost as hot as a rolling boil, but the liquid is just barely bubbling. The bubbles should be forming slowly and steadily. If no bubbles form, then the water is not hot enough; but if bubbles begin to rise rapidly, the water is too hot. Once the water begins to simmer, fiddle with your heat settings until it maintains the simmer.
Continue to simmer the stock for at least four hours, checking on the water level every thirty minutes or so. If the water level has dropped and solids are beginning to be exposed, boil some water separately and pour it into the stock until the water level has risen beyond the solids again.
When you get tired of simmering (after four or more hours), it's time to drain the solids from the stock. Since I used a multi-pot, I just carefully lifted up the collander and tilted it to drain. If you're not using a multipot, you can pour the stock into another pot with a large collander placed over it. Make sure the other pot is large enough to hold the liquid (about two quarts) or use multiple receiving pots. 
To remove smaller particles in the stock, pour the liquid through a fine mesh sieve placed over a large pot. I placed my 8-quart pot in the kitchen sink on a layer of ice. This means I won't have to carry around a nearly full container filled with simmering stock.
Add more ice around the pot to help chill the stock quickly. I also recommend a tip from Alton Brown: place a bottle or two of ice in the middle of the stock to chill inside out as well as outside in. To do this, simply take a water bottle and fill it 60-70% full of water and freeze. Update for 2005: For the last year, I've been simply placing the stock pot into a sink filled with enough cold water to allow the pot to almost float (but not quite - depending on your pot shape and water level, your pot could tip over). If I've got ice available, I'll throw that in the water to keep it cool as the slowly sucks the heat from the stock in the pot. Every ten minutes or so, I stir the stock and that works fairly well at dropping the temperature.Once the stock is chilled to around 50°F (10°C) (about 1-1/2 hour), move the stock to the refrigerator to finish chilling. The stock will last for about a week in the fridge. If two gallons of stock is too much for you to consume in a week (which is probably true for most families), you can freeze the stock and it should maintain taste and quality for about three months.
You might notice that after making stock, the bones have become extremely brittle. That's because the long simmer has extracted most of the collagen from the bones (as well as nutrients like niacin, fiboflavin, and calcium) which reduces the structural integrity of the bone. Some chef's advocate squeezing every last bit of collagen out of the bones, but I find that after four hours of simmering enough flavor (from the vegetables and bones) and thickening agent (the collagen turns into gelatin in the simmering water) has permeated the broth that it is unnecessary to extract all the collagen.
Chicken Stock (makes 2 gallons or 7.6 liters)
| 1 chicken carcass | break apart | simmer 4 hours | sieve | chill |
| 4 carrots | chop | |||
| 4 celery ribs | ||||
| 1 onion | ||||
| 15 whole peppercorns | ||||
| 2 bay leaves | ||||
| 2 whole cloves | ||||
| 2 garlic cloves | peel | |||
| 1 tsp. dried thyme | ||||
| 1 tsp. dried parsley | ||||
| 8 quarts (7.6 liters) drinking water |
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It is true that raw bones have more collagen that turns into gelatin when cooked, but I find that there is more than enough collogen left in the bones of my roasted turkey to produce a fine stock. After refrigerating the stock, there was enough gelatin that it set. If your stock doesn't have high enough concentration of gelatin, just boil it down to half volume and that should do it.
Michael
As for the stock/broth questions: yes, you can used cooked meats to make stock. In fact, Madeleine Kamman has you roast or brown the veal bones and vegetables when making veal stock, and her recipe makes an exquisite golden stock. She is very big on keeping your stock either hot or cold, and never "just sitting".
As well as freezing it in plastic containers, I also pour it into freezer bags. Very handy for adding a little bit of stock to stirfries etc without having to defrost a whole pint.
I made them into broth, which I mostly froze. I cooked the bones first.
Whenever they have a pig roast at the summer fete I try to scrounge a few bones too. Its shocking the amount of meat wasted during one of these costly events.
I actually remove the solids, separate out the large bones, split them and put them back in for an hour or so to get all the flavor from the marrow.
Broth will keep almost indefinitely in the fridge if you re-boil it for about ten minutes every 3-4 days. Also, don't remove the layer of congealed fat until you're ready to use the broth--the fat helps keep bacteria out and prevents flavor creep from other items in the fridge.
Personally I prefer to boil it down to a gelee and freeze it in cubes.
Might want to consider what that hot water is leeching from the plastic bottles though! It's worth your time to research plastics -- ban them along with hydrogenation!
That left me with lotsa, lotsa, lotsa, bones, skin, necks, and residual meat.... so I decided to make stock!!!
I basically followed this recipe as is, though I cooked it for 6 hours, and refrigerated it over-night, so I could do a final skimming of the fat.... ala Alton Brown suggestion.
I bagged much of it and froze it, and saved some for turkey soup.
I think the whole idea of hanging over your stove and "skimming the scum" every 30, 60, or whatever minutes is a big waste of time. Just skim it once, and know that the final skimming of fat (after it sits overnight in the fridge), will clean it up swell!
I found the whole process to be very relaxed, and almost "zen-like". I basically did this on a lazy Sunday afternoon whilst drinking a 6-pack and watching football (GO SEAHAWKS!!!!!... woof...woof...woof!).
All in all, it filled my house with nice aroma's, gave me lots of pleasure (and yummy stock), and something to do whilst watching TV.
Good recipe.
Try it.
was wondering: why not place the stock in the fridge after it has cooled down just a bit? Why wait so long (1 to 1/2 hrs) to put in the fridge? Will the stock be adversely affected if I just put it in the fridge still warm??
Thank you for your help.
Great site, by the way!!
The reason why you cool it down as much as you can and as quickly as possible before putting it in the fridge is because otherwise you'll heat up the interior of the fridge. Two gallons of stock at a relatively high temperature contains a lot of kinetic energy. The air circulating in the refrigerator will take longer to cool the stock than if you placed the stockpot in a cold water bath. During this time, you'll also be heating up all the food in your refrigerator because most likely, your fridge can't keep up with the amount of heat introduced by the stock. In some cases, you may even break your fridge as it runs full power for a longer duration than the manufacturer intended.
When I made the chicken stock yesterday (for the first time in my life) I made just 1/2 gallon approximately (perhaps less). So when I placed the pot in the sink with the cold water it cooled down almost immediately. I think that is why, at the time, I did not think much of the heat...I realize now that anything more than a quart or two would be some serious heat for the fridge to handle.
Thanks again for your help
Is the chicken broth used in the "Recipe File: Shrimp Scampi" the same liquid that is made in this "Chicken Stock" recipe? From the photo, it appears to be. Not sure though. In general, when a recipe calls for chicken broth, can stock be used instead without adverse affects??
Thanks again for your gracious help.
Carlos
I don't recall any chicken broth being used in the shrimp scampi recipe... maybe you're referencing a different article. In general, you can use homemade chicken stock whenever a recipe calls for chicken broth. Since I do not salt my chicken stock prior to storing it in the freezer, when I add the stock, I also need to add salt appropriate for the dish. I prefer it this way because sometimes the canned broth is too salty for a particular application and you can't take out salt, but you can always add it. Also, the homemade stock is much more flavorful than the canned broth.
Thanks once again for a great forum & site!
roasted some of the bones before putting them in, and some of the pieces are a little meaty as well, so that gave it a little bit of broth flavor. yeah, a little less gelatin, but i reduce the stock quite a bit which makes up for it, plus i use a lot of bones.
veggies are usually scraps from other meals, which is actually nice because it gives a bunch of different flavors to the stock.
also, at the same time (why not), i rendered all the skin and fatty scum from the simmer in another pot to make schmaltz. can't go wrong with flavored fats.
the only problem is my stove has trouble with a simmer setting, either it's too low and it barely bubbles or you turn the knob ever so slightly higher and it starts boiling.
Barely bubbles is fine. That's probably running around 180°F (if you're at sea level) which is just where you want to be.
If it hasn't been repeated thawed and refrozen, one year is a reasonable amount of time to assume chicken stock will still taste good if frozen.
I like using the crock pot for stock over using a pot on the stove because I am always having to monitor the heat, and replenish evaporated liquid when I am making stock on the stove. With the crock pot, I don't have to pay any attention to it at all.
Anyway, I cool the stock down and stick in the fridge overnight and then skim off all the fat and pick the meat from the bones, throw in whatever veges are in the fridge/freezer, season, add some noodles, and I have fabulous chicken noodle soup with virtually no effort.
Thanks for this great website! I read on the net that you can overcook broth with either too high heat or cooking too long. I understand the collagen can break down. Is this true? Do you have guidelines for max heat/max time?
Thanks for your help,
-Blair
As far as I know you can't over cook broth. It is true that collagen will change (into gelatin) with heat, but you're actually trying to promote this process when making stock. A rolling boil can cloud the stock by agitating and breaking up little bits of the meat or vegetables you're making stock with, but after the vegetables have been removed, I often boil it down to a concentrated state (perhaps halving the volume) over high heat. The stock retains its flavors and gelatin content isn't changed enough that I can tell.
*word of warning do not attempt to make any stock while pregnant or you may never be able to eat homemade chicken soup again the smell is quite powerful.
Letting it come to a full boil can cause the ingredients in the stock to break up and cloud the liquid. This isn't really a problem except for cosmetic or, in extreme cases, a textural difference.
There are techniques to clarify the stock involving egg whites, controlled heating, and straining through a cheese cloth lined sieve. I haven't verified techniques involving egg whites work...
Unfortunately, I didn't time the cooling, so I have to estimate that since the stock went from near-simmer temperature to lukewarm in just a couple minutes (that part I know for certain), it must have been just a few minutes more for refrigerator-safe temperature. As long as the bag can handle this, it should work for you.
I use quart size freeze zip lock bags (they come in "storage" and "freezer" grades)
let the stock cool to room temp, I put 2 cups stock in a one quart bag, lay them flat on a cookie sheet so they freeze rapidly, and stockpile them like a deck of cards.
I would have suggested plastic bags (those double seal ziplocs are pretty good) or Rubbermaid or Tupperware containers. If the stock is boiled down enough (so that the gelatin almost sets at room temperature), it won't expand much in the freezer.
I hope that this isn't a reaction to the "there are chemicals in those bags!" hype you hear so often and that we've already discussed here a couple of times before...
By the way -- here's a great trick I've hit upon that I'll share; when I find myself with lots of veggies that are going a bit limp in the crisper, I'll bring home one of those supermarket "broasted" chickens for dinner. I've found that the leftover carcasses paired with past their prime veggies make absolutely fantastic stock since they've been well-browned while roasted.
I made chicken stock on Saturday and put it into the fridge. I was very proud of myself as it was my first time. Unfortunately I forgot about freezing it and it is now Wednesday morning. It was in the fridge in a measuring jug with clingfilm on top.
It had some orange stuff on top when I remembered to check it. I wasn't sure if this was normal or some sort of bacterial growth. I binned it but wanted to ask for comments.
Thanks
My guess would be that it's probably not bad yet. Did the orange stuff look like it could have been a solidified fat layer or was it fuzzy? Most importantly, how quickly did you chill it down to refrigerator levels after you made the stock? In general, if you can get the temperature down to room temperature within an hour and then deposit it into your fridge, you should be safe.
from the bird can be used? They have been in the fridge and seem to have gelatinized.
BTW this recipe looks really good
Thanks
yes you can use these - but be aware "solids" in a stock can make it cloudy.
depending on personal preferences and how you eventually use the stock, this may not be an issue at all.
pan drippings usually have a fair amount of fat in them, that should float up and be skimmed off.
from the bird can be used? They have been in the fridge and seem to have gelatinized.
Yes, you can add the turkey drippings to the broth you make with the left over bones.
i love your site! i'm a newbie in the kitchen and trying to learn the basics. i roasted a 7lb chicken last night and saved the carcass, skin, giblets and all the leftover bones. i have been trying to figure out how to make stock and what parts of the chicken i'll need. some stock recipes call for the giblets. why don't you use them? would you use the skin? also since i have a bigger sized chicken do i need to use more carrots, celery and onions? is there a certain ration of "bird" to veggies? and lastly can you explain why you would reduce the stock down? what does that mean when i got to use it in a recipe later on? do i need to add water to it?
i know i'm totally overanalyzing this, but it would help me tremendously to know the background. thanks!
I usually use the giblets for gravy. You can certainly use them in the stock along with the skin. I'd probably brown all the meat and skin first in a pan before adding it to the stock to promote flavor. I don't think you'll need to adjust the vegetables (that's something for you to experiment with in the future).
I reduce the stock for storage purposes. It's also really really good as an undiluted soup (just add a little salt and pepper when heating it for soup) since the gelatin content is so high. So "regular" broth applications you can either use it full strength (for more flavor) or dilute with water (up to your discretion). Since broths often taste different (homemade vs. bought - brand vs. brand), the specific taste will be different if you use full strength vs. diluted, but again you'll need to experiment to see what taste you prefer.
Thanks,
Terri
I can't speak for other recipes, but I keep the lid off because it's easier to keep the stock from boiling (which can break up too much material and result in a cloudy broth).
I usually put just the poultry in the pot and simmer it for an hour. Then I pull the solids out, pick the bones clean and return them to the pot. Then I make a chicken salad sandwich and save the rest of the meat in ziploc bags for adding to soup, or enchiladas, or whatever. Once the clean bones are back in the pot I add the aromatics: herbs, carrots, onion and celery. 7-11 hours later, I pour it through a fine sieve, chill asap and freeze in 1/2 cup, 1 cup and 3 cup pieces (for sauces, soups and risoto as needed). For the smaller increments I use 9 oz plastic cups which I freeze and then store in large ziploc bags until needed.
As for clarifying stock: If I am making Chinese soups (which traditionally call for a very clear stock) I will clarify them with 4 egg whites per 5 cups of stock (yes, that is a lot. I rarely bother, but if I am going to be presenting my final product to someone critical, it is what works). After chilling and skimming the fat from your stock, whip your egg whites to a frothy but less than peaked state. Stir them gently into your chilled, defatted stock. Slowly bring your stock to a simmer, and simmer for ~30 minutes. Then pour it through at least a cheesecloth-lined collander, or if you want crazily clear stock, pour it through a paper coffee filter. It tastes about the same so like I said I rarely bother. Very pretty though.
I also find that if I add about 1/4 to 1/2 of the salt I would expect to use in any recipe, the flavor of the stock holds up better in the long term. If you add no salt at all, I tend to find subtle skunky flavors after long-term freezing (6 months or more, not that that happens often), but a teaspoon or so of kosher salt per quart heads that off.
Finally, Mr. Chu: I have been reading your site for some time and it kicks all kinds of ass. Kudos, and I hope you carry on.
This may even be more true for stock than it is for home-brewed beer, which has a fairly insane amount of stuff added to it in the form of sugars, oils and other good stuff.
If you were really nuts, you'd use a counterflow chiller, but that might be a bit much for stock...
I keep a large tupperware in the freezer, so whenever I am chopping onions, garlic, celery, etc, I put all the scraps and peelings in there for making stock. Also, whenever something looks like it might "go" (celery that's gotten soft, for example, but nothing actually *bad*).
I always add a glug of vinegar to extract more goodness from the bones.
There are only two of us I cook for regularly, so often I have small batches of bones to make stock with. When that is the case, I make it in the crockpot as it's easier to do small batches without having to watch to keep the water level up. Throw it in, turn it on, cover and come back whenever it's convenient to do so, doesn't matter if it's 6 hours or 12.
For turkey stock, I don't bother with a stockpot. After Thanksgiving dinner, I cut the leftovers off the carcass, and put the roasting pan on TWO burners of my stove, add water and veggies, and make the stock right in it, with all the leftover drippings and whatnot. It's very flavorful because you have all the seasonings from the stuffing, etc. And it nearly gels while still hot! We usually have pumpkin pie and coffee several hours after dinner, by the time the cleanup from that is done, the stock is ready to be strained.
For chicken stock, I prefer a whole raw chicken, with the neck and giblets, for the most flavorful broth. I freeze the meat in 2 cup portions to use in recipes calling for cooked chicken (chicken salad, stirfries, casserole type dishes).
Not that I'll "waste" a chicken carcass from a roasted chicken; that gets turned into stock too.
I've found that making it from breasts or wings doesn't work as well, just doesn't taste very good, it's bland.
It works pretty well with leg quarters and since these go on sale for ridiculously cheap prices sometimes (I can pick up a 40lb package for $.29/lb - a stock-making bonanza!), they're great for making a big batch of stock, and again just freezing the meat for recipes.
When I plan to freeze the meat for recipes, I don't want to have to sort through and pick soggy onion peelings and disintegrated celery leaves and whatnot. So what I do is take a big piece of muslin and put all the veggies in it, tie if off, and throw it in the stockpot. That simplifies the process when the stock is done, you only have to sort through the meat and bones.
For beef broth, I always roast the bones first. If I've slow roasted short ribs, the leftover bones get used to make stock. If I'm just planning to make stock, I roast shank bones, then scoop the marrow into the liquid. To me, the flavor when you've roasted the bones first is much improved with beef stocks. This doesn't gel as well as the other broths, but is yummy.
I've never yet had enough ham bones to just make stock; I only do a whole ham once or twice a year. The stock gets made immediately into one of several soups I just love and canned.
When doing big batches at once, I either freeze stock in square quart containers (they use freezer space better than round ones) or can it in quart jars. I've never considered storing in smaller batches because there's no way I won't go through a quart in a few days anyways.
I have a quart or two of stock in my fridge all the time, I prefer it to water for cooking brown rice, beans, kasha, small pastas, etc.
I also just heat a cup to drink a few times a week. It makes a nice hot drink, a change from just coffee and tea all the time.
I also make "instant" soup by putting a cup of broth and any random leftover meat or veggies or grain in a big mug and nuking it.
Broth is just awesome stuff.
The difference between roasting your bones or not is related to the finished color of the stock. A roasted bone stock is called a brown stock and non roasted stock is called a white stock. Both are good but have different uses in the kitchen.
After simmering stock 6-14 hours I add more herbs (1-2 tsp: thyme, parslely, powdered poultry seasoning; 1/2 tsp pepper, 1/2 tsp tumeric) and simmer for another 15 - 20 minutes. This is to retain the maximum flavor of the herbs which begins to boil off after this time (aromatic oils are very fragile and boil off easily). Of course, this can be done when making soups from the stock.
The pot is covered during the simmering process so that the aromatic oils from the seasonings are not lost and condense back into the stock. Some people actually use condenser lids (lids in which ice can be placed) in order to achieve maximum condensation of aromatics which are nutritious and very flavorful.
Vinegar (1 T) and/or lemon juice (I add both), and I have read even parsley, all facilitate the removal of calcium from the bones in addition to the first two significantly enhancing the flavors of the stock. The lemon juice will also remove calcium from the shells of simmered poultry egg shells. Though, most store bought chicken egg shells have been washed in toxic chemicals. Simmer 8-17 hours, stirring every hour to half hour.
Optional - I add a little tumeric (1 tsp) to yellow the stock. This is very traditional. Peppercorns (berperine) will facilitate the absorption of most of the healthy elements from the tumeric. Tumeric can have an odd flavor if too much is added.
Adding dulse will hyper boost the mineral content and, adding powdered poultry seasoning will wow with flavor (sage, thyme, onion, cumin, marjoram, celery seed, pepper, red pepper).
I do not remove all of the fat from the stock because fat facilitates the absorption of some nutritional elements (e.g., fat soluble vitamins A, D, E, K). So, if you were to add vegetables to the stock for a soup, simmer a bit, you would absorb more of these vitamins. In addition, FAT is THE FLAVOR ENHANCER of any dish.
Thanks!
jk
The gelatin and other nutrients in bones are best recaptured by cracking them and covering with COLD water, then simmering.
I have used this method when starting with raw wings and thighs, and also when recycling that turkey carcass.
BTW, roast that carcass at 400F for an hour, or until it turns golden. Let cool before making stock.
guest karen
- listeria
- e. coli
- salmonella
listeria is the most prevalent baddie, but is 'under recognized' as it very rarely causes anything more than a case of diarrhea.
e. coli and salmonella have more impact - especially in the young, elderly and compromised individuals. infrequent but not unknown complications include odd-ball infections that can result in death - especially when the problem is not recognized / treated in a timely fashion.
all that said, yes - a good ten minute boil _should_ kill the nasties - if they are present.
"a few weeks" is certainly pushing the limit for "not foul tasting" - at least in my experience.
I have been making stock for the past 6 months or so and have been experimenting with various techniques and ingredients. I recently used the carcasses of 2 roasted chickens along with a bunch of chicken feet that I purchased at an international market. The carcasses had been roasted first. To prepare the chicken feet, I boiled them for 5 minutes, then chopped off the claws (at the first knuckle). I then threw all of the bones and feet in the slow cooker and continued as usual (a little vinegar, and onions, carrots, celery and herbs for the last hour).
The stock gels beautifully but the taste is just ... different. It has a very slight bitter flavour to it. Could this have something to do with the chicken feet? They were not roasted before hand. Any ideas or suggestions?
Thanks,
Sharon
left it in the fridge for 10 days. it has layer of fat on top. plus a lid. how long is it safe to keep before using?
>> how long is it safe to keep before using?
you're past the usual guidelines at 10 days.
reheated to a boil for several minutes (killing some nasties) but taste may suffer.
At first I had a slow boil which became a non-simmer (a film appeared across the top of the pot) which then, for the majority of the cooking, was, what I call a fast simmer; there were small bubbles coming to the surface.
The stock sat at room temperature for a few hours before going into the fringe. I just pulled it out of the fridge to remove the top layer of fat to find that under a thin layer of yellowish fat was a big bowl of gelatinous goo. IS THIS NORMAL??? I was expecting a liquid under the fat, not goo. Is this the result of boiling out the collagen from the bones??
a-yup. totally "normal" where the scraps have given up their gelatin.
a-yup. totally "normal" where the scraps have given up their gelatin.
Not only would I call it "normal", I would say that that is a sign that your stock was a success. It's all that gelatin (from denatured collagen) that thickens your soup into a Jell-O consistency. This gelatin is what sets homemade stock from store bought and give it that extra richness and unctuousness that makes soup so good.
In theory, they can be held indefinitely before going bad (especially if kept in deep freeze like a chest freezer as opposed to a self-defrosting freezer). In reality, off flavors might be detectable after six months to a year. There should be no health risk, just flavor/taste alteration.
How much time do you have? The longer the duration, the more collagen you will be able to convert into gelatin and add richness to your stock. If you have 8 hours, I would let it simmer for 8 hours. After that, I don't think you'll be able to extract much more.
Thanks
I rather suspect one would be hard pressed to taste a distinction between "pure" and "mixed - especially if it is used as a base for another dish.
As far as putting a frozen plastic bottle in hot stock to cool it down... DON'T! Just let it cool and then put in fridge:
http://health.usnews.com/usnews/health/healthday/080130/heating-plastic-bottles-releases-potentially-harmful-chemical.htm
As far as putting a frozen plastic bottle in hot stock to cool it down... DON'T! Just let it cool and then put in fridge:
http://health.usnews.com/usnews/health/healthday/080130/heating-plastic-bottles-releases-potentially-harmful-chemical.htm
I have to agree. This article was originally written many years ago and using water bottles is now not a recommended way to shock down stock.
warm it a bit so you can easily strain out the chunks . . .
After making stock with the Thanksgiving turkey leftovers and finding it delicious, this past week I did a chicken stock. I immediately made chicken soup with about 1/3 of the stock, and froze the rest.
Two days ago, I took the frozen stock out of the freezer and it's been thawing in the fridge. We keep the fridge quite cold, so today the stock is still like a "chicken slushy", although some of it is now more liquid than it was yesterday.
Tonight I reheated a bowl of the thawed-ish stock for a quick snack, and since I didn't want to dirty an extra dish I just scooped some stock-slush out into a bowl and reheated that in the mikey. Was this a dumb thing to do? I cooked it for 6 minutes and high and it wasn't hot enough, cooked it for 6 minutes more, and then tested the temp with a meat thermometer and it said it was at the "poultry" level (180 degrees, if I recall). But in the back of my mind I remember something about keeping the stock at 180 degrees for a certain period of time when it was cooking - is that necessary when reheating too?
Thanks, oh ye fellow over-analyzers of cookery!
If the stock was chilled and promptly frozen (no contamination) after you made it, there's no need to bring it up to 180F or anything like that. We make the stock at 180F to provide an environment hot enough for the collagen in the bones to rapidly denature/hydrolyze into gelatin and enter the cooking liquid without bringing the stock to a boiling level which can break up chicken bits and cloud the stock. That's why 180F was chosen for cooking temp.
The reason why it took so long to heat was probably due to the ample amount of ice (slush) which does not absorb energy from microwave radiation as readily as liquid water.
I'ma have to buy a new pressure cooker. *sigh*
NOTE: For those who want to try this at home: You will need a pressure cooker twice as big as the amount of stock you want to make. You can't fill a pressure cooker up over half full. But at 20 or 30 mins to make stock compared to a whole day - it's worth it to make it in more than one batch, or to make smaller batches more often.
And I've never seen this "grey foam" of which you speak - what is that???
There is still plenty of collagen/gelatin in the bones even if roasted. Once the stock is reduced, you'll find that it will solidify at refrigerator temperatures - this is due to the gelatin content.
1. After removing and straining I simmered without the lid until the stock was reduced by maybe 10%. Still has nice flavor.
2. Now, I would like to pressure can the quart jars of stock. What steps should I take to make sure that my stock does not turn bitter during the high heat canning process? During the process of reducing the stock, I did notice a change in flavor and could see how easy it would be for it to turn bitter. I don' want that to happen while canning. What are your thoughts on this?
3. I never let my stock boil--it did simmer and I could occasionally see bubbles forming below the surface, but they hardly ever popped the surface. I got very little scum, and I did not get any gelatin. How did that happen? I used organic uncooked chicken (I roasted the bones first in the oven and poured the drippings into the stock pot). How do I get gelatin for my pates, etc.?
Thank you again for your many hours of thoughtful instructions. I have been coming to this site for several years now. Best,
you might want to consider just freezing the stock. I do that in 2-cup "bags" - good "size" for later "all around" use.
the gelatinous 'goop' should be rendered out in the simmer stage.
simmer the carcass, cool stock = gelatinous mass.
I wonder if the 'roasted bones' bit made a difference?
not gone the roasted chicken bones route meself....
The gelatin from the chicken should be dissolved into the stock. Are you trying to extract the gelatin from the stock for use separately? If so, there are various techniques to do so. The first that comes to mind is to boil down (or simmer down) the stock until well reduced (maybe so only 25% of what you started with is left). Then refrigerate the whole thing so it will solidify. The gelatin percentage in the reduced stock should be high enough that you'll get something like a savory Jell-O. Place a cheesecloth (folded a few times) into a large sieve / strainer and put that over a large bowl. Scoop the refrigerated stock jell-o into the cheesecloth and return to the fridge. Over time, the stock will separate leaving solids in the cheesecloth and a liquid in the bowl (the liquid is consomme and the solid is gelatin). Then, heat the gelatin and filter it again to remove particulates from it and get a purer gelatin. You can then use this gelatin for other applications.
Simmering for 12 hours at the minimum has netted me the results I want. I now get a beautiful, golden brown, thickly gelatinized stock. This is not from cooking down, I cover my stock pot always.
As for boiling, I don't boil it but I do BRING it to a boil then reduce to a very low simmer, tightly covered to reduce evaporation. It doesn't make my stock cloudy, not that I can see at any rate. I also still have not seen this gray foam of which you speak.
I'd still FAR rather do this in a pressure cooker. Whoda thunk they'd get so expensive in the last 30 years. :shock:
>>As for boiling, I don't boil it but I do BRING it to a boil then reduce to a very low simmer, tightly covered to reduce evaporation. It doesn't make my stock cloudy, not that I can see at any rate. I also still have not seen this gray foam of which you speak.
one theory is that boiling too hard breaks up the little bits into really really little bits that float around and make the stock cloudy.
the foam - it's proteins that the simmer brings out. if this was another go with roasted bones, any protein matter may have cooked enough from the roasting it does not make for the foam.
Was the chicken cooked or raw when you started? How old was the chicken? What was the temperature of the stock as you simmered it? (If you didn't have a thermometer, was the stock strongly bubbling, lightly bubbling, or not at all bubbling during the cooking process?) How quickly did you cool the stock - quick chill in ice water, uncovered cooling on range or counter, or covered?
the major trick in making stock is not to keep it at a hard boil - a very gentle simmer. the hard boil can break up the proteins and the stock will be cloudy.
it has meat in it - you should be using a pressure canner
see
http://nchfp.uga.edu/publications/publications_usda.html
for the latest recommendations
Also, can you reuse cheese cloth/soup socks? How do you effectively clean them or are they for one time use only?
Thanks again for the site. I love the multi pot idea. Thinking now to ask for one for Christmas!
I break up the turkey carcass into as small of pieces possible after picking all the white and dark meat. That meat gets placed in freezer bags.
I pour enough water to cover all the bones and when the rocker start a rockin' I reduce the heat to a gentle rock and leave it for about an hour.
Pour the contents through a colander into another pot. The bones quickly dry and are brittle to the touch. There is nothing left but bleached bones. (I once used the scraps of meat left but it was rather tasteless so I never did that again for a soup.) But I never added vegetables or garlic before! Certainly will try those ingredients next time. I cool down the liquid outside on the deck then freeze the whole pot. Then I scrape off the fat, reheat and decant into plastic square containers with lids, and refreeze.
My family thinks my soups are the best.
I pour enough water to cover all the bones and when the rocker start a rockin' I reduce the heat to a gentle rock and leave it for about an hour.
I do the exact same thing and must say the result is excellent and preparation easy-peasey.