This basic white chicken stock is easy to make. The liquid from slowly simmering chicken bones, vegetables, herbs and spic...
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Further to the above comments, you can get chicken back and necks from Hoven Farms at the Kingsland Farmers Market. It's probably a good idea to contact them through the website at http://hovenfarms.com/ and ask that they reserve some for you. I drove in from Banff, as there's nothing available out here, and they had sold out by Sunday morning.
As a second option, the BonTon Meat Market in the Stadium Shopping Centre had them.
This is a little off topic but I wondered what the results would be if I grilled the bones and vegetables instead of roasting. Would the char leave an off taste in the stock? Would it change the color and/or leave it cloudy? What do you think?
A couple of issues, in an oven you have surrounding heat and that insures that the bones are roasted more or less evenly. On the grill you will not be able to get any consistency. You will have dark brown or charred parts, which will lead to a bitter stock, to no browning/roasting at all, from all the pieces that will not be in direct contact with the grill. Secondly, this will require a lot of time and you will be limited to the space on your grill. Always good to challenge ideas though. That how things improve. In that case however, I am not so sure. With that said, there is some charring of the mirepoix in the classic Vietnamese Pho.
I've been buying whole chickens and making stock off the remaining carcass for some time. Today was the first time I did after watching this lesson - and what a difference! This stock was crystal clear, whereas my earlier attempts have always been murky. They've been usable, but this latest batch is way superior. Can't wait to do a new batch of beef stock too with my new-found skills :)
Will I be able to make a good stock if I only used the chicken bones, carrots, onions and the black peppercorns and use dried instead of fresh parsley and thyme? We rarely get celery and leeks here, and fresh herbs like parsley and thyme and also bay leaves are almost non existent.
Hi Mansoor- Yes, you can make those substitutions, not to worry. You can use chicken bones, carrots and onions and dried herbs. If you have other vegetables (tomatoes, bell peppers, mushrooms, etc.) you can try those as well. I hope this helps!
I had it in my mind that a broth is made by simmering meat/poultry in water, etc. and that a stock start with roasting meat/poultry in a pot. But, in reviewing recipes here, I cannot ascertain a simple rule of thumb for a stock vs a broth. Can you help me?
The main difference is that a broth is bones with meat still on them, while stock is just bones.
For a more in depth definition, be sure to review the lessons on Broth and Stock, as we go into quite a bit more detail there.
Hope that helps. Cheers!
I didn't see this question answered, but I'm curious about the difference leftover roasted carcasses make compared to raw carcasses.
After roasting a chicken, I thought I would inspect the leftover liquid after it cooled. I noticed that it jellied. Does this mean I'm losing valuable gelatin if I only use carcasses from roasted chickens? Do I need to increase the amount of carcasses when using only leftover roasted chickens? Are there adjustments that need to be made when using the carcasses of leftover roasted chickens?
I find it difficult to keep chopping up whole raw chickens so I can get bones for stock. I'm finding a rather large collection of chicken legs because I don't eat them that often. However, I have found it easier to collect the leftover bones of the roasted chickens I make as this comes from one complete meal that uses the entire chicken.
I say don't over think it too much Daniel. If you find it easier to use leftover roasted bones, then so be it. Yes you will likely be loosing a bit of gelatin, but you will still end up with a highly flavorful liquid — which is what you are going for. If you want to use a few more roasted bones for added body, then you can do that as well.
The key is that you are making your own stock and cooking from scratch. Cheers!
Well, this was an adventurous weekend. Saturdays attempt at the stock resulted in a cloudy, gelatinous mess! I know why...I had the heat too high and it got away from me, Sunday, I tried again but first I tested my water in the pot to see what the best temp setting to use. The result: better, but not perfect. The heat did escape me once and got up to 210 but I think I know how to prevent that in the future. Now, I have three questions.
1. I've seen some blogs where home cooks recommend boiling. I've looked at pics of their stock and it didn't look nearly the mess mine did. How can this be?
2. Additionally, in the book Professional Cooking (which i consulted Sunday to see how i went so wrong) the instructions say bring to a boil the reduce to a simmer. I found this impossible. On Saturday, to "reduce to a simmer" I had to turn the heat down and remove the pot entirely from the heat to get the temp down. By then it was too late. My stock was ruined. Am I missing something?
3. My final product yesterday was very gelatinous. It was a sharp contrast to the liquidy stocks I've bought in the past. Is this how it's supposed to be?
Great comments Lea-
Stock does best at a simmer -but if it boils momentarily, it's not the end of the world. Particulate matter and clarity come from the product itself and is not created solely by agitation and too much heat. Bring to a boil slowly, watch for it to just begin and then turn the heat back down (or even off for a minute) to simmer.
It is by no means ruined if it takes a bit longer - you can always strain or clarify or use it in an application where clarity is less integral (thickened soup or other soup where you are not seeking crystal clear liquid).
Finally, stock should absolutely be gelatinous. That is why we make them and why the stuff in cans and boxes is simply inferior. I hope this helps, and keep cooking!
My attempt yesterday at chicken stock was an unmitigated disaster. I seriously don’t know what I’m doing wrong.
I started with cold water (chilled in the fridge) and a mixture of chicken backs, necks and feet. They were the freshest I could find in the supermarket…but maybe that’s not really that fresh. Short of buying chickens and slaughtering them myself, I’m not sure how I can find fresher bones if that’s indeed the problem.
I monitored the temperature constantly and as high as it got was 206.5. When it was done I strained it, cooled it in an ice bath, covered it, stuck in the fridge and let chill overnight. Since we can't upload pics here I've posted pictures here on my blog at www.leamclemore.wordpress.com - can someone please let me know where I might be going wrong?
Honestly Lea, from the looks of your pictures, you have done absolutely nothing wrong. And when we say your stock should not be cloudy, we are referring to when it is hot and not when it is chilled and gelatinous. Also, don't get too hung up on the little details, as long as you are not boiling the stock and your are using good ingredients, which it sounds like you are, then you will be fine.
Virtually every stock will vary slightly in color, consistency (gelatin) and flavor, depending on your ratios, ingredients used etc.
The important thing is how does it perform and taste? Does it thicken and become somewhat gelatinous when reduced? If so, great, that is what it is supposed to do. Also, when you use it in soups, stews, rice dishes etc. does it taste good and/or add nice flavor to whatever you are cooking? If so, then that is ultimately what matters.
Again, by the looks of your stock, it looks like all went well and you have a good looking stock there — holy gelatinous Bateman :-)
One last thing to think about, the more you make stocks, the more comfortable you will become with them. I know when I first started making stocks, I was obsessed over the details and I was always a bit underwhelmed by the final result. But once you start to use the stock in dishes, you learn to appreciate how much better they can be then just plain water. Also, the more you make them, the easier and more carefree they seem to be to make.
Okay, now go make something delicious with your nice stock! Cheers, Dawn
Lea's stock does look great. I make a big batch 6-8 quarts of dark stock every 4-6 weeks and generally get decent levels of gelatin, but only rarely like the pictures in Lea's post. Do the chicken feet contribute more gelatin than bones and carcasses?
Well, Rouxbe staff, you were right as usual. Before I go further, I must confess that I threw the above away as I didn't trust myself or it. I spent weeks in a funk because I thought I failed. Recently, though, a new shop opened near my office. They offer locally sourced, organic meats. I spoke to the owner about getting chicken backs, necks and feet. Two weeks ago they came in. I bought them up and yesterday, tried again. I set the stock overnight to chill and today I pulled it out. I was still suspicious about the color but I knew, this time, I'd done everything right. So, before freezing, I pulled a cup and boiled it then let it cool a bit. Tasted it: it seemed "okay." Added a dash of salt: Holy chickeny goodness! So....I decided to take my taste test one step further. I pulled out a box of Homestyle, All Natural store bought stock. Boiled it down. Tasted it. It was VILE! I can't even describe how bad it was. I'll be giving the rest of my store ought away at work tomorrow. Now that I've seen the light, I can't go back!
BTW - I love the gelatinous goodness that the feet provide!
Thank you Lea! We have a pretty spectacular crew over here... and thank you for trusting us. We have a lot of collective wisdom and students like YOU contribute to that bounty of exchange. Thanks for sharing your success and for taking us along your journey. Real food (especially carefully sourced food) tastes...well, real. That in itself is a great motivator to cook. Cheers!