Making good chicken stock

jenjie
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Posts: 12,337

Making good chicken stock Mar 6, 2015 14:28:39 GMT via mobile

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Post by jenjie on Mar 6, 2015 14:28:39 GMT

I'm cooking down some chicken bones for stock now. Nothing special. I was googling recipes mainly because I wanted to see how long to let it simmer. I found this great page. this guy did experiments to see which chicken parts, how the vegetables are prepared, etc to see what makes the best simple stock.

www.seriouseats.com/2014/10/how-to-make-rich-flavorful-easy-chicken-stock.html

~Jen

lucyg Eternal Pea After all this time? Always. Posts: 23,708 Location: wine country Jun 25, 2014 20:41:02 GMT	Making good chicken stock Mar 6, 2015 15:47:24 GMT Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by lucyg on Mar 6, 2015 15:47:24 GMT How cool (for chicken stock nerds, anyway). Thank you!
	LUCYG Northern California MoreCowbell says I’m a racist … hmm … 9/10/23 "The old Two Peas forum was American, but this one was set up by a Brit, as no one else could be arsed." --anniebygaslight 5/2/18 "Reality has a liberal bias, I guess." --pierogi 7/9/18

Basket1lady
Pea Guru

Posts: 14,667

Location: Minnesota

Making good chicken stock Mar 6, 2015 15:51:32 GMT

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Post by Basket1lady on Mar 6, 2015 15:51:32 GMT

Wow. He made a lot of stock! The difference for me is that I never just drink the stock on its own. I use it in recipes. So I strain it just enough to get the chunks out and I cook it way down to make it easier to freezer (smaller volumes take up less freezer space.). Now I'm wondering if I shouldn't cook it so long.

Michelle
Retired military wife and mom of two. And Emma, the lab.

Post by jenjie on Mar 6, 2015 14:28:39 GMT

Post by lucyg on Mar 6, 2015 15:47:24 GMT

Post by Basket1lady on Mar 6, 2015 15:51:32 GMT