This basic white chicken stock is easy to make. The liquid from slowly simmering chicken bones, vegetables, herbs and spic...
|Comments: 66||Views: 24082||Success: 90%|
Our finest instructional step-by-step video recipes. See what people are talking about.
We cover this in Lesson 2: Dark Stocks. White stocks and dark stocks have very different purposes. For example, you can't make a like colored soup with a dark stock. And dark stocks (with roasted bones) do not lend well to many recipe preparations. So remember, different stocks have different purposes. I happened to agree that dark stocks are more flavorful so I mostly roast my bones and caramelize my mirepoix.
If you are using a Whole Chicken, you are actually making a broth. Bit different and you want to remove the chicken when it is cooked to use the meat.
I'd suggest buying chicken bones if you want to learn how to make the White Chicken Stock. Any butcher will sell them. Use the whole chicken for the Broth Lesson and then use the meat to make the suggested recipes in this lesson (chicken pot pie anyone).
A good size stock pot for the home cook is 16qt/lt.
This may seem a bit big, but this way you will always have a good size pot around. And if you are going to make stock, you might as well make it worth your while.
Restaurant supply stores are also a good source for these type of things. Hope this helps!
I buy rotisserie chicken (can be found at most groceries) and make at least three meals from them. 1st - I make a dinner of the chicken. 2nd - I use the left over meat to make a chicken salad.3rd - I use the carcass and bones to make a stock.
I use a pressure cooker and make the stock in 20 minutes. It comes out exactly as the 3 hr. method. Just as good, and unlike canned stock,but you are controlling what is in there.
Also after refrigerating, the fats will hardened and can be easily removed before the stock is used.
I don't understand why you don't cover a more on gelatinous chicken stock as that is optimum for using in soups and sauces.
I used the chicken parts you recommended and got a thin stock that did not "set" like gelatin.
The last time I did it it set like gelatin. I used the same chicken parts. I don't understand what I did wrong. Other than changing the pot to a very thin huge 20 quart pot.
I could never really get it to simmer properly without having the burner on medium. I don't think the bottom of the pot fully connected to the flat surface of this awful glass top stove. (I'm living in temporary housing and about to move into my new home that has a gas stove. Whoo Hoo!! I haven't had a gas stove in 25 years!!)
Anyway, I'm really confused. I've tried two batches of 20lbs of chicken and all is ruined. I forgot not to let it boil so the fat emulsified. I also read you can use egg whites to extract the fat from the stock. I tried that and it seem to be working but I didn't use enough egg whites. So I tossed that batch.
I can't cook anything without my stock (recently relocated from Ft. Lauderdale to Portland, OR) so it was the first thing I tried to get started.
So I guess my question is, what parts of the chicken should I use to get a gelatinous stock?
We here at Rouxbe also start to panic when we are running low on stock. It is such a fundamental part of cooking that we always make sure we have some on hand, as it adds such great flavor to so many dishes.
In the Cooking School Lesson on "How to Make Stock Fundamentals", we cover the parts in Topic 2 (backs and necks of chicken are typically used).
Sometimes the amount of gelatin will vary in a stock (even when using the same parts). My advice would be to use a higher ratio of bones to liquid to produce the most gelatin. Sounds like you are using a gigantic pot. If your pot is really wide, you may have had to add too much liquid to cover the bones...a pot that is tall and somewhat slender is better for making stock as you can cram the bones in and use just enough liquid plus a couple of inches to cover the bones, making the ratio more concentrated.
As for controlling temperature, as you know, every stove is different, so you'll just have to keep more of an eye on it to ensure it does not boil.
There is no need to complicate the making of a stock with adding egg whites. Perhaps watch the lesson on How to Make Stock Fundamentals again. Whether you are making a small or large batch, stock making doesn't need to be stressful or complicated. Don't give up!
First, this is an amazing site.
Next, does anyone have an opinion on making pozole verde (green, not red) regarding using chicken stock? I'm assuming clear/white is preferred over dark? The recipes I've found online after encountering this for the first time a few days ago at Jimmy Carter's in San Diego vary, as does most Mexican cuisine. It largely depends on the grandmother. :)
Thanks very much for your suggestions. I did finally make another stock that came out excellent, (on a gas stove where I had more control over the temperature) but will in the future watch the amount of water ratio as you suggested because I probably just got lucky this time.
By the way, I used chicken feet along with backs and necks. It was perfect consistency and flavor.
I guess my greatest lesson in all of this thus far is never let it boil, and don't use too much water, and use chicken feet whenever possible for a more guaranteed gelatinous stock.
I nearly used the canned stuff after I ruined those two batches. But as soon as I opened the can the stench from the metal and whatever else they put in there was too nasty. I always used cans in the past but now that I've made my own with your wonderful video instructions, I just can't go back.
The clarity of your photography, is amazing and the teaching extremely clear.
Hi - me making stock again. The video narrative says to simmer the bones for 1.5-2 hrs prior to adding the mirepoix. I assume the text instructions are correct which state 30 minutes.
BTW,I was also told once to add the onions in stock unpeeled and cut in chunks as the skins add flavour. Any thoughts from the rouxbe staff about this? Thx.
There are actually two times given in the video. First (around 00:30) we say to simmer the stock for about 1 1/2 to 2 hours and then we say (around 00:45) to add the mirepoix after about 30 minutes. The first time was more of a total time whereas the second time was specifically talking about the mirepoix.
To answer your question about adding onion skins for more flavor, this can be done but most times the skins and ends of the onions are quite dirty, for this reason we peel them first. Hope this clears things up for you - Cheers!
That sounds nice, but that's not how my stock came out.
In fact, I have made stock (both dark and light) several times over the last six months, and I think that most of them were not very clean tasting. I'm not sure how to describe it, but maybe the flavor is a little sour or bitter.
My last batch of 'clear' chicken stock is dark in both color and flavor - the flavor is just off and no amount of seasoning helps.
Any ideas on what I'm doing wrong?
By clean, we mean not fatty or greasy. The stock should taste of what it is made from (i.e. if you use chicken bones, it should taste like chicken stock).
Even though stock may have a darker color, it should still be clear and not murky. Murkiness comes from not starting with cold water, boiling the stock, or not skimming well enough. Bringing it up slowly to a gentle simmer is best.
As for the flavor, it could be the combination or amount of mirepoix you are using. Carrots will contribute a darker color to stock, so if you want it lighter, use a bit less (or use white mirepoix). If everything is fresh and vegetables are peeled, it should be good.
Make sure to review the lesson on How to Make Stock Fundamentals. Happy stock making!
Hi Rouxbe team. So I made stock yesterday, and it seemed to go well. I cooled it in an ice bath and then put it into my really cold refrigerator. But, when I checked it this morning, there was almost no fat on top, and definitely not a whole layer as shown in the video. I'm not sure what went wrong: I made sure not to let it boil, I skimmed the impurities as I went along, I strained it using a cheese cloth, etc. The only thing I can think of is that my stock pot is kind of small (8 qts) and I used four small carcasses. Maybe it was overcrowded?
Anyway, I could use any suggestions you might have.
You most likely did nothing wrong at all Robert. Sometimes there is just less fat than other times. You may have done a really good job of skimming during the cooking process. I also made stock the other day and wound up with a thin layer of fat on the top of the chilled stock. I placed a piece of paper towel onto the surface and it soaked up the little fat that was there.
Once you make stock enough times you will soon realize that not every batch turns out exactly the same. As long as it tastes good then that is all that matters!
Hope this helps. Keep up the good work - cheers!