Production Line Broth

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

Quoted message said:

I tried making my own chicken broth for the first
time and I'd like to learn how to make things easier
for the next time. Basically, once the veggies and
chicken have been cooked, I let the broth cool down,
poured the broth into a container and then mashed
the remaining veggies and chicken parts to extract
additional broth. This took me more time than
I care to remember. Is there an easy way to do this?
I have a Kitchen Aide mixer. Is there an attachment
that would help?

*Don't* mash the remaining solids; they hold a negligible amount of liquid
(and, if you've cooked the stock properly, no additional flavor). By
mashing the solids, you're making it virtually impossible to get a clear
stock. Stock-making is, with a few exceptions -- like some fish stocks, a
project which takes some time. Pick a day when you've got little else to do
but hang around the house -- once the stock's simmering, you won't have to
fiddle with it, but you should be around to keep an eye on it. The results
are worthwhile.

-j

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

Quoted message said:

I tried making my own chicken broth for the first
time and I'd like to learn how to make things easier
for the next time. Basically, once the veggies and
chicken have been cooked, I let the broth cool down,
poured the broth into a container and then mashed
the remaining veggies and chicken parts to extract
additional broth. This took me more time than
I care to remember. Is there an easy way to do this?
I have a Kitchen Aide mixer. Is there an attachment
that would help?

*Don't* mash the remaining solids; they hold a negligible amount of liquid
(and, if you've cooked the stock properly, no additional flavor). By
mashing the solids, you're making it virtually impossible to get a clear
stock. Stock-making is, with a few exceptions -- like some fish stocks, a
project which takes some time. Pick a day when you've got little else to do
but hang around the house -- once the stock's simmering, you won't have to
fiddle with it, but you should be around to keep an eye on it. The results
are worthwhile.

-j

jacqui{JB} said:

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

Quoted message said:

I tried making my own chicken broth for the first
time and I'd like to learn how to make things easier
for the next time. Basically, once the veggies and
chicken have been cooked, I let the broth cool down,
poured the broth into a container and then mashed
the remaining veggies and chicken parts to extract
additional broth. This took me more time than
I care to remember. Is there an easy way to do this?
I have a Kitchen Aide mixer. Is there an attachment
that would help?

*Don't* mash the remaining solids; they hold a negligible amount of
liquid (and, if you've cooked the stock properly, no additional
flavor). By mashing the solids, you're making it virtually
impossible to get a clear stock. Stock-making is, with a few
exceptions -- like some fish stocks, a project which takes some time.
Pick a day when you've got little else to do but hang around the
house -- once the stock's simmering, you won't have to fiddle with
it, but you should be around to keep an eye on it. The results are
worthwhile.

-j

Exactly! Good stock takes hours of slow simmering but doesn't require
fussing with. I would add, after straining the stock chill it in the
refrigerator overnight. Skim off the congealed fat. A good stock will
appear gelatinous at that point but not to worry, it heats back to liquid
and is wonderful yummy stuff.

Seasonings are as important as the veggies, IMO. At the very least I add a
bay leaf or two (depending on how much stock I'm making), rubbed sage or
'poultry seasoning', salt & pepper.

Jill

jmcquown said:

Exactly! Good stock takes hours of slow simmering but doesn't require
fussing with. I would add, after straining the stock chill it in the
refrigerator overnight. Skim off the congealed fat. A good stock will
appear gelatinous at that point but not to worry, it heats back to liquid
and is wonderful yummy stuff.

Seasonings are as important as the veggies, IMO. At the very least I add a
bay leaf or two (depending on how much stock I'm making), rubbed sage or
'poultry seasoning', salt & pepper.

Jill

A friend of mine was lamenting to me one day that she messed up making her
first batch of stock and had to toss the whole pot. The offense? It was jiggly
after it sat in the fridge!

I tried not to laugh.

--
..:Heather:.
www.velvet-c.com

The Bubbo said:

jmcquown said:

Exactly! Good stock takes hours of slow simmering but doesn't require
fussing with. I would add, after straining the stock chill it in the
refrigerator overnight. Skim off the congealed fat. A good stock will
appear gelatinous at that point but not to worry, it heats back to liquid
and is wonderful yummy stuff.

Seasonings are as important as the veggies, IMO. At the very least I add a
bay leaf or two (depending on how much stock I'm making), rubbed sage or
'poultry seasoning', salt & pepper.

Jill

A friend of mine was lamenting to me one day that she messed up making her
first batch of stock and had to toss the whole pot. The offense? It was jiggly
after it sat in the fridge!

I tried not to laugh.

Hey, I did the same thing the first time I made stock. I thought I'd ruined it.

Why didn't someone tell me? Huh?

:-)

--
Rick R
[email hidden]
replace default with com to email

RoR said:

On Thu, 01 Dec 2005 00:13:43 GMT, The Bubbo <[email hidden]>

Quoted message said:

Quoted message said:

jmcquown said:

Exactly! Good stock takes hours of slow simmering but doesn't require
fussing with. I would add, after straining the stock chill it in the
refrigerator overnight. Skim off the congealed fat. A good stock will
appear gelatinous at that point but not to worry, it heats back to liquid
and is wonderful yummy stuff.

Seasonings are as important as the veggies, IMO. At the very least I add

a

Quoted message said:

Quoted message said:

Quoted message said:

bay leaf or two (depending on how much stock I'm making), rubbed sage or
'poultry seasoning', salt & pepper.

Jill

A friend of mine was lamenting to me one day that she messed up making her
first batch of stock and had to toss the whole pot. The offense? It was

jiggly

Quoted message said:

Quoted message said:

after it sat in the fridge!

I tried not to laugh.

Hey, I did the same thing the first time I made stock. I thought I'd ruined

it.

Quoted message said:

Why didn't someone tell me? Huh?

:-)

you should hae called, i would have told you

--
..:Heather:.
www.velvet-c.com

jmcquown said:

A good stock will appear gelatinous at that point but not to worry, it heats back to liquid
and is wonderful yummy stuff.

I always wondered how the idiots decided on saline and sillycone for
breast implants... they missed the boat... a golden chicken stock on
one side and ro-bust beef on the other, refillable naturally... all
you gals gotta do is drive up to my full service Jiffy [censored].

Sheldon Slurp

RoR said:

On Thu, 01 Dec 2005 00:13:43 GMT, The Bubbo

Quoted message said:

jmcquown said:

Exactly! Good stock takes hours of slow simmering but doesn't
require fussing with. I would add, after straining the stock chill
it in the refrigerator overnight. Skim off the congealed fat. A
good stock will appear gelatinous at that point but not to worry,
it heats back to liquid
and is wonderful yummy stuff.

Seasonings are as important as the veggies, IMO. At the very least
I add a bay leaf or two (depending on how much stock I'm making),
rubbed sage or 'poultry seasoning', salt & pepper.

Jill

A friend of mine was lamenting to me one day that she messed up
making her first batch of stock and had to toss the whole pot. The
offense? It was jiggly after it sat in the fridge!

I tried not to laugh.

Hey, I did the same thing the first time I made stock. I thought I'd
ruined it.

Why didn't someone tell me? Huh?

:-)

LOL! Julia Child told me so, years and years ago. Too bad I couldn't have
whispered in your ear or called you on the telephone. But really, somehow I
just knew... and I didn't make my first stock until 1982 🙂

Jill

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

Quoted message said:

Hi,

I tried making my own chicken broth for the first time and I'd like to
learn how to make things easier for the next time. Basically, once the
veggies and chicken have been cooked, I let the broth cool down, poured
the broth into a container and then mashed the remaining veggies and
chicken parts to extract additional broth. This took me more time than
I care to remember. Is there an easy way to do this?

Colander lined with cheese cloth & 1 more large pot. Don't mash the vegetables
they have no more to offer. I do it while still hot.

Dimitri

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

Quoted message said:

Hi,

I tried making my own chicken broth for the first time and I'd like to
learn how to make things easier for the next time. Basically, once the
veggies and chicken have been cooked, I let the broth cool down, poured
the broth into a container and then mashed the remaining veggies and
chicken parts to extract additional broth. This took me more time than
I care to remember. Is there an easy way to do this?

Colander lined with cheese cloth & 1 more large pot. Don't mash the vegetables
they have no more to offer. I do it while still hot.

Dimitri

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

Quoted message said:

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

Quoted message said:

Hi,

I tried making my own chicken broth for the first time and I'd like to
learn how to make things easier for the next time. Basically, once the
veggies and chicken have been cooked, I let the broth cool down, poured
the broth into a container and then mashed the remaining veggies and
chicken parts to extract additional broth. This took me more time than
I care to remember. Is there an easy way to do this?

Colander lined with cheese cloth & 1 more large pot. Don't mash the
vegetables they have no more to offer. I do it while still hot.

Dimitri

I, too am looking for ways to make it an easier job. This time I cooked the
turkey carcass in a large, large spaghetti-type stock pot; lifted it and the
veggies out in one fell-swoop; picked the carcass. I still had to strain
the broth that was in the pot into another pot, as the spaghetti holes were
too large to catch it all. But the drawback of using a spaghetti pot is
this: There is about 2" (more or less) more water that you need because of
the configuration of the pot insert. This would make too much broth ratio
for a normal carcass. I decided to put it outside overnight on a burner and
it reduced it probably no more than 2", so I was back to square-one. I don't
think I'd do this for a chicken carcass - just too much water needed.

I throw out the veggies.
Dee Dee

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

Quoted message said:

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

Quoted message said:

Hi,

I tried making my own chicken broth for the first time and I'd like to
learn how to make things easier for the next time. Basically, once the
veggies and chicken have been cooked, I let the broth cool down, poured
the broth into a container and then mashed the remaining veggies and
chicken parts to extract additional broth. This took me more time than
I care to remember. Is there an easy way to do this?

Colander lined with cheese cloth & 1 more large pot. Don't mash the
vegetables they have no more to offer. I do it while still hot.

Dimitri

I, too am looking for ways to make it an easier job. This time I cooked the
turkey carcass in a large, large spaghetti-type stock pot; lifted it and the
veggies out in one fell-swoop; picked the carcass. I still had to strain
the broth that was in the pot into another pot, as the spaghetti holes were
too large to catch it all. But the drawback of using a spaghetti pot is
this: There is about 2" (more or less) more water that you need because of
the configuration of the pot insert. This would make too much broth ratio
for a normal carcass. I decided to put it outside overnight on a burner and
it reduced it probably no more than 2", so I was back to square-one. I don't
think I'd do this for a chicken carcass - just too much water needed.

I throw out the veggies.
Dee Dee

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

Quoted message said:

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

Quoted message said:

Hi,

I tried making my own chicken broth for the first time and I'd like to
learn how to make things easier for the next time. Basically, once the
veggies and chicken have been cooked, I let the broth cool down, poured
the broth into a container and then mashed the remaining veggies and
chicken parts to extract additional broth. This took me more time than
I care to remember. Is there an easy way to do this?

Colander lined with cheese cloth & 1 more large pot. Don't mash the
vegetables they have no more to offer. I do it while still hot.

Dimitri

I, too am looking for ways to make it an easier job. This time I cooked the
turkey carcass in a large, large spaghetti-type stock pot; lifted it and the
veggies out in one fell-swoop; picked the carcass. I still had to strain
the broth that was in the pot into another pot, as the spaghetti holes were
too large to catch it all. But the drawback of using a spaghetti pot is
this: There is about 2" (more or less) more water that you need because of
the configuration of the pot insert. This would make too much broth ratio
for a normal carcass. I decided to put it outside overnight on a burner and
it reduced it probably no more than 2", so I was back to square-one. I don't
think I'd do this for a chicken carcass - just too much water needed.

I throw out the veggies.
Dee Dee