Making chicken stock for the first time today. I have a shit ton of chicken bones from thighs. I also have carrots, onions, celery and a few extra rando veggies i plan on throwing in there. I also plan to roast the veggies and bones before hand. Pros and cons to this?Any tips or tricks i should know to get the best results?
>>21889610It's pretty easy, just make sure to skim the stuff off the top as it appears. You can roast if you want a darker broth.
>>21889610roast the bones and veggies and cook them in a pressure cooker
>>21889610Don't add any cruciferous vegetables — they'll turn the stock bitter
I process 6-8 whole chickens at a time every few months, then roast the carcasses for stock.* Keep it at a low simmer if you want it to be clear. Rolling boil will make it cloudy * Meat on the bones helps add flavor* You can cook chicken longer for more extraction, but don't add veg until 2-3 hours before completion, starts to taste a bit odd if they boil too long* Can boil it down to concentrate and freeze that in cubes. I don't have too much space in my freezer, so this helps.
>>21889669ah haa, okay, I didnt know that.I was also considering tossing the bones and veggies ina very small amount of oil before i roast them off. I assume I could skim the oil once it rises to the top of the pot when i go to simmer. Also, how long should i simmer it for? Bring it to a boil then on like mid low?
>>21889678shoot i didnt see the post before my last.Okay, add veggies later, got it. Yeah, i plan on cooling it down in my fridge over night, hopefully itll be nice and jelly like. Then im going to transfer it to freezesafe ziplock bags and freeze it.OH ...also. I removed a shit ton of the skin from the thighs before i broke them down. Would it be gross to add it to the stock as well?
Averaging out the top three non-short youtube video recipes on any single dish or technique will always yield better results than asking 4chan. That's my tip.
Keeping it at a bare minimum heat. Didn’t allow it to come to a boil, thanks for the advice, looking forward to pretty clear so far.
>>21889819This is what I do and I've successfully convinced people I'm good at cooking.
>>21889941Who are you planning to brothmog?
>>21889954No one? lol First time making broth. It's actually turning out exactly how i wanted it. I skimmed all this floating shit at the top....it looks pretty friggin clear. I just roasted off my veggies. I wanted to roast the bones as well but I goofed and forgot to pull the bones out of the freezer yesterday, so i just put it into a pot of cold water and brought it up to a simmer. I'm also trying my hardest not to stir it to keep it as clear as possible. Gonna give it another hour before I add the veggies then let it simmer for another hour or so.Now...i'm reading it can take anywhere from 2 to 8 to 24!? hours to properly simmer to get everything out of the bones? It is chicken..it should be okay if i just do it for like 4 hours or so right?
>>21889964>it should be okay if I just do it for like 4 hours or soIt depends if you're brothmogging or not
>>21889968I mean...does it seem like it?
>>21889610You can use skins and tops of just about anything, but not most onions... took me a few rounds to figure out that the tannins in the onion skin were making my broth a little too vegetal.
>>21890029right on. I removed all the skin/stems on my onions. I did have some green onions i need to burn through but i opted out on those.
>>21889610I like a splash or two of apple cider vinegar for flavor and to break shit down.
>>21890112I have never heard of this before...ever. IDK about that and wouldnt want to ruin the whole batch. Anyone else?I only have distilled white vin. and seasoned rice vin.
>>21890121that works for breaking shit down. ACV gives it a slightly tangy flavor.
Welp. Finally done. I think I did a alright job. Turned out kinda cloudy but that's okay with me. I made a smoke bowl of it with just some salt and pepper and man....SO good, holy shit. I actually feel good also, like my body needed it or something.The only thing that kinda sucks...I only had a pasta colander to strain it...so there little bits here and there, nothing to complain about. I need to buy some cheesecloth before i attempt to do it again. Also, hoping I reduced it enough. Have it chilling off in the fridge right now, guess i'll find out in the morning.
>>21890235Congrats! Homemade broth or stock always feels healing to me too
