Hardly counts as a recipe, but here's my technique for chicken stock. It's pretty simple but comes out bangin' every time, with big clear chicken flavor and lots of body.
Likewise never used vinegar, I’ll give it a try.
I never put salt in stock though, I’ve had bad results later after reducing it...
The vinegar has always been around for ages in wellness books and such. It’s making a comeback because you’ll see it in bone broth recipes to help break down bones and release gelatin and collagen into the broth.
I’m with ya and always make my own chicken stock these days. I grab a whole chicken for around 12 bucks on average.
I mean think about what you get for that...
2 SKIN ON breasts
2 tenders
2 leg quarters
4 individual wings
Carcass which typically yields me 2-4 quarts of stock.
It’s so economical. And for those who don’t feel comfortable breaking down a chicken... well,
Practice practice practice. It’s cheap
And forgiving. If you “butcher” it then throw it into the stock pot.
Breaking whole chickens is also an excellent excuse to buy a honesuki, in case your gyuto shelf is full and you still have the itch for a new knife
And 2 oysters!The vinegar has always been around for ages in wellness books and such. It’s making a comeback because you’ll see it in bone broth recipes to help break down bones and release gelatin and collagen into the broth.
I’m with ya and always make my own chicken stock these days. I grab a whole chicken for around 12 bucks on average.
I mean think about what you get for that...
2 SKIN ON breasts
2 tenders
2 leg quarters
4 individual wings
Carcass which typically yields me 2-4 quarts of stock.
It’s so economical. And for those who don’t feel comfortable breaking down a chicken... well,
Practice practice practice. It’s cheap
And forgiving. If you “butcher” it then throw it into the stock pot.
Are you serious about adding oysters to chicken stock?And 2 oysters!
You'll be amazed what two hours of boiling will do to an oyster.Are you serious about adding oysters to chicken stock?
No. Serious about removing the 2 oysters from the chicken.Are you serious about adding oysters to chicken stock?
OK, OK. As everyone can see, I'm a bit dense at times…No. Serious about removing the 2 oysters from the chicken.
You may be right, but all I can say is I followed his technique and it was really good. I could not taste the vinegar. Perhaps my palate is inferior, but I was pleased with the result and am still thankful @ExistentialHero shared it.IMO, adding vinegar only serves to ruin an otherwise fine product. The amount of vinegar you'd have to add to appreciably shift the pH of a gallon of stock is far more than people would want to add, and the addition of even small amounts of vinegar can cause the stock to taste vinegary (as acetic acid is volatile and easy to detect). I think it tastes bad. Vinegar is not needed to produce a gelatinous stock, and that is especially true if (as in the OP) the stock is prepared in a pressure cooker.
Any way you slice it, stock is not a good source of minerals, regardless of how long one cooks the bones (within normal parameters); the majority of calcium in broth comes from vegetables, not bone. I'd also recommend against using salt when preparing stock if it will be used for saucework (or any other application where the stock will be reduced). The vast majority of professional stock recipes don't include salt for this reason.
You should try to sit down to a dinner of fish cheeks.They are quite delicious. Small on portion size though.
I would love to do that! Who knows, an opportunity might arise. We live in interesting times…Basically, if @Michi comes to my house for dinner, it's chicken oysters and fish cheeks.
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