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.
Techniques Chicken stock
- Thread starter ExistentialHero
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reagan
Well-Known Member
I’ve never added vinegar before. Going to have to try that. I have 4 carcasses saved up in the freezer right now so probably a good time to make some stock.
sidey
Well-Known Member
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...
I never put salt in stock though, I’ve had bad results later after reducing it...
Fair, though mine actually comes out strong enough that I usually thin it for use.
Dc2123
Well-Known Member
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.
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
brule lentement
Well-Known Member
Edit
brule lentement
Well-Known Member
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
This. ⬆
Since I bought an Anryu honesuki, I just buy whole chickens, break them down and freeze them rather than pre-packed joints. End result is obtaining tastier, better quality chicken for the same price as buying supermarket stuff, and a carcass to make stock. I find my butchery skills are getting neater with each one I do, although far from an expert.
Using man-maths, the economics of it justified the knife purchase
riba
Senior Member
I regularly bbq a (butterflied) chicken. All leftovers and bones are turned into stock. Delicious
And 2 oysters!
Michi
I dislike attempts to rewrite history
Are you serious about adding oysters to chicken stock?
You'll be amazed what two hours of boiling will do to an oyster.
Oh, you don't add the meat, tho, only the shells. More minerals that way. I hear Gwyneth does it that way at home, and has found it to increase the luster of her skin.
No. Serious about removing the 2 oysters from the chicken.
Yea, I only started taking them out in the last few months. Can’t believe I used to leave them in for the broth.... I usually take the rump off too.
Edit for full disclosure: Sometimes when the world is too much I’m lazy and don’t take either out. *runs away*
Edit for full disclosure: Sometimes when the world is too much I’m lazy and don’t take either out. *runs away*
Michi
I dislike attempts to rewrite history
OK, OK. As everyone can see, I'm a bit dense at times…
They are quite delicious. Small on portion size though.
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If you have a nearby farm that sells their aged-out laying hens, they are definitely worth grabbing. They're often cheap, and the flavor they impart to stock is incomparable. I'd recommend a long simmer, though. I simmer 12 hours, turn off the heat when I go to bed, repeat the next day, and the next. You can keep going for another day or so, at which point you will be able to break the bones easily.
This is not for pristinely-clear soup stock. This is for stock to add to cooking to make it great.
This is not for pristinely-clear soup stock. This is for stock to add to cooking to make it great.
Made this tonight and produced a wonderful stock. Thank you for the recipe! It is seriously good.
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.
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.
Bodine
Senior Member
I am lazy, every Fri we buy a rotisserie chicken and break it down for various dishes during the week. Most importantly we use the bones to make stock for the week and freeze any leftover stock. I just simmer the bones for about 6 hours with some celery, and onion for plain stock, and add carrots, peppers and cabbage for vegetable stock. Never add salt or herbs until I use it in a dish.
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.
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You should try to sit down to a dinner of fish cheeks.
Somewhere along the line, she discussed a dinner made from 200 fish cheeks:
https://www.kcrw.com/culture/shows/...steamed-sea-bass-with-ginger-and-spring-onion
"In China, the fish is presented whole. At more informal meals, guests will pluck pieces of fish with their chopsticks, dip them into the soy sauce, and then eat. In more formal settings, a waitress may lift the top fillet from the fish and lay it on the dish, then remove the backbone with attached head and tail. If you do this, don’t forget to offer the fish cheeks to your most honored guest before you remove the head! "
Basically, if @Michi comes to my house for dinner, it's chicken oysters and fish cheeks.
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Michi
I dislike attempts to rewrite history
I would love to do that! Who knows, an opportunity might arise. We live in interesting times…
I always supplement my chicken bones and trimmings with chicken feet, 50/50.
Bodine
Senior Member
I have a neighbor who will come filet and clean my grouper, if I give him the cheeks, pretty good trade for both of us. OH and for an 8# grouper, the cheek is the size of a radish
