The fat around the organs? That typically has a strong smell, even though it's not in the taste.
The fat under the skin is ok. So it probably just depends on your preference.
Chickens: Chicken Stock
- Thread starter frugal
- Start date
The fat around the organs? That typically has a strong smell, even though it's not in the taste.
The fat under the skin is ok. So it probably just depends on your preference.
tclem
In the Brooder
- Apr 11, 2017
- 3
- 1
- 14
I meant to say the fat that you skimmed from your stock after it has cooled.
Often, we use the stock without cooling & skimming off the fat. Or we cool it just enough to put in containers to freeze. So at least for us, we rarely remove the little bit of fat from the stock. That being said, the majority of what we cook is fairly lean, due to them being roosters from my own flock vs the Cornish meaties which typically have more fat.
13 years after this was posted and I decided to make this stock recipe using the extra parts from my first-ever batch of meat birds (CX).
I used backbones, feet, necks, and gizzards. I cut up carrots, celery, and onion and roasted as directed.
Roasting took longer than I thought so I refrigerated everything. The next day I got it in the pot.
I was going to stop the simmer at 8 hours because it looked good then, but boy am I happy I decided to go the full 24 hours! It got slightly thicker (even though I was adding water throughout to keep the level up) and became opaque. The color is nice and so is the flavor. Can't wait to taste it when it's all seasoned up.
I'm so happy with the finished product! Just wanted to share with you guys so you know this is still a great recipe to reference for stock from home-grown chicken.
I used backbones, feet, necks, and gizzards. I cut up carrots, celery, and onion and roasted as directed.
Roasting took longer than I thought so I refrigerated everything. The next day I got it in the pot.
I was going to stop the simmer at 8 hours because it looked good then, but boy am I happy I decided to go the full 24 hours! It got slightly thicker (even though I was adding water throughout to keep the level up) and became opaque. The color is nice and so is the flavor. Can't wait to taste it when it's all seasoned up.
I'm so happy with the finished product! Just wanted to share with you guys so you know this is still a great recipe to reference for stock from home-grown chicken.
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