Chicken broth

I would taste it and see if it needs anything else. Since I am on a low
salt diet, I make it up by adding garlic powder and more pepper, but that is
me. My wife complains that it is too hot (fromthje pepper). Do you can? I
like to put an entire chicken into a pan full of water and can what I have
left.

Dwayne

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

biig said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a
chicken and wild rice soup found on CD Kitchen website. This will be
my first attempt at making stock from scratch. Thanks....Sharon

Garlic! A couple of bay leaves. Peppercorns or ground black pepper. Dried
thyme, sage, maybe some marjoram.

Don't be afraid to cook it way down, add water as needed. Then chill it and
scoop off the fat that settles on the top of the pot. If the chilled stock
sets like jelly, you did well 🙂 It will liquify upon reheating.

Jill

Dwayne said:

I
like to put an entire chicken into a pan full of water and can what I
have left.

Dwayne

Once again the slogan "a chicken in every pot" is revisited. And a
Porsche in every garage. 🙂

--
Andy
http://tinyurl.com/dzl7h

Jill replied:

Quoted message said:

Quoted message said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a
chicken and wild rice soup found on CD Kitchen website. This will be
my first attempt at making stock from scratch. Thanks....Sharon

Garlic! A couple of bay leaves. Peppercorns or ground black pepper.
Dried thyme, sage, maybe some marjoram.

Don't be afraid to cook it way down, add water as needed. Then chill it
and scoop off the fat that settles on the top of the pot. If the chilled
stock sets like jelly, you did well 🙂 It will liquify upon reheating.

The problem with cooking it way down at this point is that biig has already
added salt. For future reference, you shouldn't add salt to something which
will be drastically reduced.

Bob

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

Here 101 answers re chicken stock that posters gave me "How many of you-all
actually make your own chicken stock/broth?" . 101 sounds like a basic
lesson, and it was. I really appreciated it. I've made it now a couple of
times, and last night I had chicken soup.
Reading these posts might help.

http://groups.google.com/group/rec.food.cooking/browse_frm/thread/4bd23d69a3b08b1a/b7fefef5bd06e58f?lnk=st&q=chicken+stock&rnum=9&hl=en#b7fefef5bd06e58f

Here is a hint:
If you are interested in a subject about which a group might have posted, go
to google and click on "groups" and write in the subject. You will get more
answers that you even dreamed of.

Dee Dee

Dwayne said:

I would taste it and see if it needs anything else. Since I am on a low
salt diet, I make it up by adding garlic powder and more pepper, but that is
me. My wife complains that it is too hot (fromthje pepper). Do you can? I
like to put an entire chicken into a pan full of water and can what I have
left.

Dwayne

Dwayne, I know you're into canning so here's a pic of a couple of my
stocks - chicken & the darker one is beef. Once the stock cools there
is a slight haze due to whatever fat remains in the stock. There will
also be a little sediment on the bottom of the jars. I simply shake the
jar prior to using it.
http://tinypic.com/eq5npf.jpg

For your pleasure here is a pic of my canned chicken. I like canning it
in the small 250 ml widemouth jars. It's convenient to have a few jars
of canned meat on hand.
http://tinypic.com/eq5pcj.jpg

Quoted message said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

biig, my stock have never failed me but I don't really have a recipe. I
don't use any salt in my stocks. For chicken I use the whole carcass,
onion with the skin left on for richer colour, carrot, celery leaves,
bay leaf, peppercorns, & if feeling a little adventurist a little white
wine is good. For beef, I use a soup bone & pretty much the same
veggies as for chicken as well as a tomato & worchestershire sauce.
Instead of white wine a little red wine or a little beer if I feel like.

Quoted message said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

The mirepoix is a great start. Normally when making stock try not to salt it.
Add salt to the finished "soup". a few sprigs of parsley is always a very good
addition. Parsley is normally an underused but it has a great amount of flavor.
Once the stock is done throw away the vegetables - they have given up their
flavor. Dill or a little lemon juice will perk up the flavor but those are very
specific flavorings.

Dimitri

biig said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

I occasionally roast a whole frozen turkey in the Nesco Bigass™ electric
roaster and bone it out. I save all the juice that cooks out when it's
roasting (it's a *lot* of juice that collects in a covered roaster.)
This is a very strock stock. Then I take all the bones and I simmer or
pressure cook them in much water with an onion, carrot, bay leaf, a few
peppercorns, and a little celery -- and a bouillon cube or two. I don't
put *much* aromatic vegetables in because I can add those later. Then I
combine the 2 batches of stock and freeze them in quart freezer
containers. (I probably should can them instead to save freezer space.)

I use the turkey stock and pretend it is chicken. If I really wanted
*chicken* stock, I would buy a bag of cheap chicken leg quarters and add
any chicken backs I had in the freezer and simmer them all until they
completely fell apart. (strain out the meat and chop it with some mayo
to make devilled chicken spread.)

-Bob

jmcquown said:

biig said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a
chicken and wild rice soup found on CD Kitchen website. This will be
my first attempt at making stock from scratch. Thanks....Sharon

Garlic! A couple of bay leaves. Peppercorns or ground black pepper. Dried
thyme, sage, maybe some marjoram.

Don't be afraid to cook it way down, add water as needed. Then chill it and
scoop off the fat that settles on the top of the pot. If the chilled stock
sets like jelly, you did well 🙂 It will liquify upon reheating.

Jill

Thanks for that comment about setting like jelly Jill. I only recently observed
a quart of pork stock doing that. I've made countless quarts of chicken stock
in the last few years, but never saw that happen before or even read a comment
on it. Fortunately, I did not throw the pork stock out as it did not discolor or
take on any strange odor. I'm guessing from your comments that I simply
have not been reducing my chicken stock enough.

For general benefit, I do not use whole chicken parts for stock. I save the
carcasses and wingtips until I accumulate enough and make my stock
from that. The result is more then acceptable to me.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

zxcvbob said:

biig said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

I occasionally roast a whole frozen turkey in the Nesco Bigass™ electric
roaster and bone it out. I save all the juice that cooks out when it's

Bob, is that the portable roaster that lookes like a huge crockpot? If
so, how do you like it & where did you buy it at? TIA

Quoted message said:

roasting (it's a *lot* of juice that collects in a covered roaster.)
This is a very strock stock. Then I take all the bones and I simmer or
pressure cook them in much water with an onion, carrot, bay leaf, a few
peppercorns, and a little celery -- and a bouillon cube or two. I don't
put *much* aromatic vegetables in because I can add those later. Then I
combine the 2 batches of stock and freeze them in quart freezer
containers. (I probably should can them instead to save freezer space.)

I'm making turkey stock today with the carcass from Sat dinner. My kids
were kind enough to remove most of the meat for me 😉

Quoted message said:

I use the turkey stock and pretend it is chicken. If I really wanted
*chicken* stock, I would buy a bag of cheap chicken leg quarters and add
any chicken backs I had in the freezer and simmer them all until they
completely fell apart. (strain out the meat and chop it with some mayo
to make devilled chicken spread.)

Either or works for me. I hate using water if I can use a stock of some
kind.

Quoted message said:

-Bob

"Brick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

biig said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a
chicken and wild rice soup found on CD Kitchen website. This will be
my first attempt at making stock from scratch. Thanks....Sharon

Garlic! A couple of bay leaves. Peppercorns or ground black pepper.

Dried

Quoted message said:

Quoted message said:

thyme, sage, maybe some marjoram.

Don't be afraid to cook it way down, add water as needed. Then chill it

and

Quoted message said:

Quoted message said:

scoop off the fat that settles on the top of the pot. If the chilled

stock

Quoted message said:

Quoted message said:

sets like jelly, you did well 🙂 It will liquify upon reheating.

Jill

Thanks for that comment about setting like jelly Jill. I only recently

observed

Quoted message said:

a quart of pork stock doing that. I've made countless quarts of chicken

stock

Quoted message said:

in the last few years, but never saw that happen before or even read a

comment

Quoted message said:

on it. Fortunately, I did not throw the pork stock out as it did not

discolor or

Quoted message said:

take on any strange odor. I'm guessing from your comments that I simply
have not been reducing my chicken stock enough.

Brick, that's correct. It's *supposed* to gel. If not, you're using too
much water.

kili

Dwayne, when you can the chicken, do you use a pressure cooker or boiling
method? I've had the fear of bacteria etc put in me regarding canning.
What keeps the chicken from going bad? Do you store in the refrigerator or
in pantry? What is your method for canning?

--
Carole
Champlain, NY
http://photos.yahoo.com/ceridwen_rhea

Fine style does not make something true, nor has a man a wise soul
because he has a handsome face and well-chosen eloquence.

Aurelius Augustinus (354-430)

"Dwayne" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would taste it and see if it needs anything else. Since I am on a low
salt diet, I make it up by adding garlic powder and more pepper, but that

is

Quoted message said:

me. My wife complains that it is too hot (fromthje pepper). Do you can?

I

Quoted message said:

like to put an entire chicken into a pan full of water and can what I have
left.

Dwayne

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

~patches~ said:

zxcvbob said:

biig said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

I occasionally roast a whole frozen turkey in the Nesco Bigass™
electric roaster and bone it out. I save all the juice that cooks out
when it's...

Bob, is that the portable roaster that lookes like a huge crockpot? If
so, how do you like it & where did you buy it at? TIA

Yes, and I love it. It's an 18 quart roaster with a nonstick finish on
the lift-out pan. Nesco Mellinium Edition, or some such silliness. I'm
not sure if I like the non-stick surface as much as just porcelain
coated steel, but it seems unusually durable for a nonstick surface.

I bought it at Fleet Farm a couple of years ago. I've seen them on sale
this time of year at discount stores for as low as $27. I think I paid
about $45 for mine.

I also have a smaller (8 quart?) roaster and I don't like it near as
much as the big one, even though the big one is a pain in the ass to
store. I much prefer either one over a crockpot.

I used the electric roaster to cook the Thanksgiving turkey last year,
and it freed up the oven for baking pies. (I just have one oven.)
IIRC, I cooked it breast-side-down for a couple of hours, then flipped
it over for what was supposed to be another couple of hours but it got
done an hour early. I just turned the roaster down to the lowest
setting and moved the schedule up a half an hour. It was kind of nice
having the turkey wait for us for a change; usually everything else is
done and people are hungry and the turkey is not quite ready for another
45 minutes.

The turkey cooked in the roaster was not quite as pretty as when cooked
in the oven, but it was moister and tasted better.

Bob

Bob Terwilliger said:

Jill replied:

Quoted message said:

Quoted message said:

What is everyone's no fail recipe for a good chicken stock? I
have two leg quarters simmering with onion, carrot, celery and a
"bit" of salt. What else would you all put in. This will be used
for a
chicken and wild rice soup found on CD Kitchen website. This will
be
my first attempt at making stock from scratch. Thanks....Sharon

Garlic! A couple of bay leaves. Peppercorns or ground black pepper.
Dried thyme, sage, maybe some marjoram.

Don't be afraid to cook it way down, add water as needed. Then
chill it and scoop off the fat that settles on the top of the pot.
If the chilled stock sets like jelly, you did well 🙂 It will
liquify upon reheating.

The problem with cooking it way down at this point is that biig has
already added salt. For future reference, you shouldn't add salt to
something which will be drastically reduced.

Bob

Good point. I didn't notice the salt. I don't add salt to my stock
fixin's.

Jill

kilikini said:

"Brick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

biig wrote:
> What is everyone's no fail recipe for a good chicken stock? I
> have two leg quarters simmering with onion, carrot, celery and a
> "bit" of salt. What else would you all put in. This will be used
> for a chicken and wild rice soup found on CD Kitchen website.
> This will be my first attempt at making stock from scratch.
> Thanks....Sharon

Garlic! A couple of bay leaves. Peppercorns or ground black
pepper. Dried thyme, sage, maybe some marjoram.

Don't be afraid to cook it way down, add water as needed. Then
chill it and scoop off the fat that settles on the top of the pot.
If the chilled stock sets like jelly, you did well 🙂 It will
liquify upon reheating.

Jill

Thanks for that comment about setting like jelly Jill. I only
recently observed a quart of pork stock doing that. I've made
countless quarts of chicken stock in the last few years, but never
saw that happen before or even read a comment on it. Fortunately, I
did not throw the pork stock out as it did not discolor or take on
any strange odor. I'm guessing from your comments that I simply have
not been reducing my chicken stock enough.

Brick, that's correct. It's *supposed* to gel. If not, you're using
too much water.

kili

Or just not cooking it down slowly and long enough. Good stock takes time.

Jill

C & S said:

Dwayne, when you can the chicken, do you use a pressure cooker or boiling
method? I've had the fear of bacteria etc put in me regarding canning.
What keeps the chicken from going bad? Do you store in the refrigerator or
in pantry? What is your method for canning?

I'm not sure Dwayne has canned chicken yet but I do. I know Dwayne from
the preserving list. Alway use a pressure canner when canning meats or
anything low acid. I store mine on a rack in my kitchen since I don't
have a pantry. I use both methods of canning - pressure canning &
boiling water bath.

zxcvbob said:

~patches~ said:

zxcvbob said:

biig wrote:

> What is everyone's no fail recipe for a good chicken stock? I have
> two leg quarters simmering with onion, carrot, celery and a "bit" of
> salt. What else would you all put in. This will be used for a chicken
> and wild rice soup found on CD Kitchen website. This will be my first
> attempt at making stock from scratch. Thanks....Sharon

I occasionally roast a whole frozen turkey in the Nesco Bigass™
electric roaster and bone it out. I save all the juice that cooks
out when it's...

Bob, is that the portable roaster that lookes like a huge crockpot?
If so, how do you like it & where did you buy it at? TIA

Yes, and I love it. It's an 18 quart roaster with a nonstick finish on
the lift-out pan. Nesco Mellinium Edition, or some such silliness. I'm
not sure if I like the non-stick surface as much as just porcelain
coated steel, but it seems unusually durable for a nonstick surface.

I bought it at Fleet Farm a couple of years ago. I've seen them on sale
this time of year at discount stores for as low as $27. I think I paid
about $45 for mine.

I also have a smaller (8 quart?) roaster and I don't like it near as
much as the big one, even though the big one is a pain in the ass to
store. I much prefer either one over a crockpot.

I used the electric roaster to cook the Thanksgiving turkey last year,
and it freed up the oven for baking pies. (I just have one oven.) IIRC,
I cooked it breast-side-down for a couple of hours, then flipped it over
for what was supposed to be another couple of hours but it got done an
hour early. I just turned the roaster down to the lowest setting and
moved the schedule up a half an hour. It was kind of nice having the
turkey wait for us for a change; usually everything else is done and
people are hungry and the turkey is not quite ready for another 45 minutes.

The turkey cooked in the roaster was not quite as pretty as when cooked
in the oven, but it was moister and tasted better.

Bob

Ok, thanks Bob! One of the other boaters had one that we used to warm
up the turkey we brought. I was quite impressed to the point it is on
my Christmas wish list but you know I've been doing that second guess
thing. This would be ideal for our boating needs.

biig said:

What is everyone's no fail recipe for a good chicken stock? I have
two leg quarters simmering with onion, carrot, celery and a "bit" of
salt. What else would you all put in. This will be used for a chicken
and wild rice soup found on CD Kitchen website. This will be my first
attempt at making stock from scratch. Thanks....Sharon

I use either a whole chicken cut up, or 3-4 pounds of legs. a few cut up
onions with skin (washed first, root ends dicarded) a peeled clove of
garlic, a few peppercorns, a bay leaf, a few sprigs of thyme, parsley
and dill. a few carrots and parsnips and stalks of celery cut up, too.
low simmer for 3-4 hours. I never add salt, because I make stock in
quantity and add salt when I make soups.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

kilikini said:

"Brick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

biig wrote:

> What is everyone's no fail recipe for a good chicken stock? I have
>two leg quarters simmering with onion, carrot, celery and a "bit" of
>salt. What else would you all put in. This will be used for a
>chicken and wild rice soup found on CD Kitchen website. This will be
>my first attempt at making stock from scratch. Thanks....Sharon

Garlic! A couple of bay leaves. Peppercorns or ground black pepper.

Dried

Quoted message said:

Quoted message said:

thyme, sage, maybe some marjoram.

Don't be afraid to cook it way down, add water as needed. Then chill it

and

Quoted message said:

Quoted message said:

scoop off the fat that settles on the top of the pot. If the chilled

stock

Quoted message said:

Quoted message said:

sets like jelly, you did well 🙂 It will liquify upon reheating.

Jill

Thanks for that comment about setting like jelly Jill. I only recently

observed

Quoted message said:

a quart of pork stock doing that. I've made countless quarts of chicken

stock

Quoted message said:

in the last few years, but never saw that happen before or even read a

comment

Quoted message said:

on it. Fortunately, I did not throw the pork stock out as it did not

discolor or

Quoted message said:

take on any strange odor. I'm guessing from your comments that I simply
have not been reducing my chicken stock enough.

Brick, that's correct. It's *supposed* to gel. If not, you're using too
much water.

kili

my stock usually doesnt jell- but When I make soup, it is usually
chicken soup with matzah balls, in which case I cook chicken in the
stock. that stuff jells like nobody's business 🙂. I like to use the
schmaltz in rice pilaf or kasha 🙂

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß