Making Stock

Glitter Ninja said:

I have finally saved up enough chicken bones to make stock, which I
have never done before, and I figured you'd all want to laugh at me.
Seriously, though, part of my stock is going to be leftover veggies
from the fridge. I never have carrots so I'll buy some of them tonight
but I do have onion, celery, and parsley.
Do you think a cup of chopped parsley would be too much? Also, would
sweet peppers have been okay in stock, in your opinion? I threw a few
small peppers out yesterday but now wonder if I should have saved them.
I've got the carcass of one chicken and the bones of 3 large
breast-and-rib pieces, plus bones of two chicken legs. I assume that
should be enough to make at least a little stock.

Stacia

I often put peppers in mine. I prefer to use backs and necks (chicken
or turkey) as the base - roast them first, and then throw them in a
crock pot with the juices, deglaze the pan and add more water. Just
let them cook on low overnight - 12 hours or more. Remove everything,
reduce and then apportion and freeze. The roasting imparts a nice
flavor you can't get otherwise.

-L.

I have finally saved up enough chicken bones to make stock, which I

Quoted message said:

have never done before, and I figured you'd all want to laugh at me.
Seriously, though, part of my stock is going to be leftover veggies
from the fridge. I never have carrots so I'll buy some of them tonight
but I do have onion, celery, and parsley.
Do you think a cup of chopped parsley would be too much? Also, would
sweet peppers have been okay in stock, in your opinion? I threw a few
small peppers out yesterday but now wonder if I should have saved them.
I've got the carcass of one chicken and the bones of 3 large
breast-and-rib pieces, plus bones of two chicken legs. I assume that
should be enough to make at least a little stock.

Stacia

Just from my prospective... I always use a fresh whole non-injected
chicken, along with uncooked chicken parts if available.Not that you can't
use leftover cooked bones but I find the cooked bones don't give as strong a
chicken flavor One whole chicken will make a big pot of stock, and the meat
is great for salads or adding back in the stock for a "soup".

Also, whatever veggies you add during the making of the stock are usually
discarded. They are in there to add flavor, not to eat. So, I put them in
there un-chopped so they are easier to get out when the cooking's done.
(vis-a-vis chopped parsley is a pain to get out)

Other than that, your choice of veggies is just that... your choice... There
are no rules, and stock making is always a good vehicle to use up the
musgovians in the frig.

Larry T

Gregory Morrow said:

Glitter Ninja said:

jmcquown said:

elaine wrote:

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> I buy chicken legs - usually about $1.50 for a bag. I make stock and
> then feed the chicken to the dogs. Works great!

Okay, I'll mail the chicken to your dogs 😉

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I concur. I throw in a couple of bay leaves, too. OH, and when the

stock

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is done simmering (low and slow!) chill it and then spoon the congealed

fat

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off the top. Do *not* be surprised when the chilled stock is gelatinous;

it

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is supposed to be. I remember kili asking me about that the first time

she

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made a pot of chicken stock. It melts right back down when it's heated.

I'm glad you told me that. Seriously, I would have come running here
asking just how I made chicken jelly and NOW what do I do with it?

IIRC "Chicken jelly" is an old - fashioned "convalescent" food, I think it's
mentioned in my mom's c. 1930 Home Ec cookbook...it's of the same elk as
"calves foot jelly", etc.

It also sounds like the kind of thing that would be on foo - foo hotel menus
in England many decades ago...

--
Best
Greg

Here is some proper chicken stock:

http://tinypic.com/v6jin4.jpg

Made from chicken feet. ;-d

Additional herbals and spices added later as required.

I use stock for soups, beans, rice, chili and deglazing pans for
sauces.
I don't always want wine flavoring, so stock works well.

It melts to a liquid when warmed.

Cheers!
Om

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

Quoted message said:

IIRC "Chicken jelly" is an old - fashioned "convalescent" food, I think
it's
mentioned in my mom's c. 1930 Home Ec cookbook...it's of the same elk as
"calves foot jelly", etc.

It also sounds like the kind of thing that would be on foo - foo hotel
menus
in England many decades ago...

Jellied consomme (usually beef, but sometimes chicken or veal) used to be a
popular first course menu item, particularly in the warmer months. It's
also frequently used as a garnish for and ingredient of "en gelee" items.

Anny

In article <[email hidden]>, "elaine" <[email hidden]>

Quoted message said:

I have never figured out the flavour to Bay leafs and have stopped buying a
big bag. 'cause they just get stale. Nowadays, I buy a few a the bulk food
store. Can they be grown?

Yes they can, and they grow well.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
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In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

LOL... reminds me of the first time I made stock. I thought "Oh... mi...
Gawd, I've made savory Jello"...

We call it chicken jello (or beef or turkey or ham), you sometimes
get it just from cooking the meat long enough.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Red peppers are too strong for stock and will severely limit what you
can use the end product in. Parsley, same thing. Garlic, again, too
strong.

I agree about the peppers. Not to strong, really, just a flavor that one
would rarely if ever want in stock. Garlic and parsley however are
regular ingredients. Not too much, of course, maybe 1 large clove and a
sprig or 2, but there's no reason not to use them.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm