Personally, I do not know of where to find them or even if you can find them online. Perhaps someone else will. You may also want to try calling one of your local restaurants and also your any local butcher to see where they buy theirs bones from. You can also ask your local grocer to see if they can bring some in for you. Cheers!

I have a turkey carcass in the kitchen right now that I need to turn into stock. I couldn't figure out over the last few times that stock has been made here that it was murky and cloudy. Come to learn by reading here that it's my husbands insistence on boiling the bones for HOURS! I'd been trying to tell him that it doesn't take that long and his habit is actually making the potentially wonderful stock an icky mess.

Thank you for putting in print the instructions to a make a clear and tasty stock. I can show it to my hubby and change his mind in time to save the poor carcass waiting in my fridge!

Just made my first dish with the chicken stock I made last week, what a difference. I made a basic Tuscan soup with my stock and it had a much better flavor than the Swanson stock I had been using.

I'd like to try my hand at making my first chicken stock tomorrow, but the stock pot I own already is only 8 qt, and I know you recommend a 16 qt pot. Obviously I'll get more stock out of a larger pot, but can I successfully make a stock in such a small pot? Should I half the amount of ingredients?

Indeed, you can use a smaller stock pot you wil just need to make a smaller amount. If you stock pot is half the size then you will likely need to half the ingredients. Really you can use any size pot to make stock, as long as the ingredients fit and there is still enough room for watet etc. you are good to go. The advantage of course of a big pot is that you end up with more stock. Hope this helps. Cheers and happy stock making!

Am making my chicken stock for the first time and am wondering whether the skimming of the fats and the evaporation of the cooking process will reduce the amount of liquid in the pot. If so, should I keep adding water to maintain the approximate two inches, or would this reduce the flavor?

The evaporation, because the stock is just at a simmer, is quite slow. The most important thing is to make sure the ingredients are covered with water so the flavor can be extracted. It doesn't have to be "2 inches at all times"...just covered. You may need to top it up with a bit of cold water from time to time. Don't sweat it. You're already on the right track for making your own stock. Cheers!

Hi. I did knives and now I'm starting stock. I am doing the practice stock recipe today and it says 2 leeks. I never made leeks before. They are big. I didn't know. Do I use the two whole big leeks? or do I pull off two pieces from one the way you pull off pieces of celery?

Leeks are large members of the onion family. Treat them like onions. Pull off any larger outside leaves that are damaged or icky. Slice off the roots at the bottom. Slice from the bottom up and until you stop getting any white part and just are cutting into the out leaves. Use the bottom (bulb) parts and some of the tender inside greens. They are very mild tasting.

Okay, I understand now. Thank you.

Here's a question---why is cooling the stock quickly in the refrigerator unsafe but cooling it quickly in an ice bath is okay?

Thanks-
Michelle

Stock is cooled down in an ice bath rather than in the refrigerator as the ice bath is much much quicker at bringing down the temperature of the stock. Not to mention, that you can stir it from time to time to redistribute the heat. Not only would it take too long in the refrigerator, it would also bring down the temperature of the entire refrigerator, along with everything else in it. For food safety reasons, stock needs to be cooled down quickly prior to storing. Cheers!

Hi there,

I just managed with butchering my first 2 chickens today and I really would like to thank you all for the perfect lessons. I am now on the way to use the bones to make chicken stock and have a question. Can I use the wings which remain and I don't need anyway? Is it also a good idea to add the skin and fat which also remain from the deboning? I have tried to check the videos which you present in the lessons, but I cannot really recognize.

Greetings
Yulia

I wanted to try this but I can't find anywhere that sells just the bones. I assume I need to just start using whole chickens, butchering them myself and keeping the bones. This recipe calls for 6 lbs., assuming average chickens, how many chickens am I looking at?

Just phone any butcher in your area and order them. I'm pretty sure they will have them. In fact, you can even ask the butcher at your supermarket and they may even be able to find some for you in their back fridge.

Last resort, phone a poultry supply store in your area. If you think about all the deboned chicken in your supermarkets, there are lots of bones around. You just might not find them packages alongside the meat - you'll have to ask. Hope this helps. Cheers!

I am from Canada, and all of my local supermarkets that have meat departments do not butcher there chickens in house anymore so they do not have any bones for me which is a real bummer.

I was able to find a specailty Meat store in Calgary (Second to None Meats) which had Frozen Backs and Necks with the Breats, Thighs, and wings removed but the skin is still on the underside and they have some meat as well.

I was thinking about using them as is but removing the skin to make the stock. Is this a Bad Idea? I know this will somewhat a broth. As well if I was to remove the meat prior to making the stock since they were frozen before I would think I would have to use this meat right away. Any ideas on what to do with the meat whether I remove it before hand or not?

Any feedback would be appreciated.
Thanks
Mark

It is fine to leave the skin on when making stock or broth. It will lend some flavor to the liquid and can be removed after simmering. Once the meat is cooked, remove it and cool it properly. Use it within a couple of days or freeze it. You can use the meat anywhere that you would normally use that particular cut (i.e. pot pies, quesadillas, ravioli, or soups, etc.). If you haven't already, check out the lesson on How to Make Broth-Based Soups. Cheers!

Hi
i made a chicken stock from frozen bones, can i frozen the stock as well.?

tank you.

Giovanni

Yes you can freeze stock, whether or not it was made from fresh or frozen bones. Just always be sure to bring it to a boil when using it. Cheers!

re: Mark M's message above. Mark - I often buy fresh Chicken backs and legs at Sunterra Market in Calgary. You may have to ask for them though. Also check the frozen meat section at Superstore where they have frozen kidneys and livers and odd things like that. I always manage to find chicken legs there too. Once I couldn't find any but I did ask and they had lots put somewhere else.

I had to buy my fresh herbs in quantities much greater than needed for this stock recipe. Can I freeze the herbs and use them in a later stock?

Indeed you can freeze extra herbs for later use in a stock. In fact, I do this whenever I have too many herbs or if I just can't use them before they go bad. Cheers!

Is there a special way to freeze parsely and other leafy herbs? They get icy.

There is a full lesson in the Cooking School on How to Use and Cook with Herbs which includes information on how to freeze herbs. Cheers!

It looks like there is a cheese rind in one of the videos. When would you use it in a stock?