I have a side question. I have been using my home raised chickens to create chicken broth and for some reason my broth seems to lack a certain amount of depth to the flavor. If I leave the fat, it tastes greasy and kind of waxy flavored. When I skim the fat (like refridgerate it overnight, then skim the fat), it doesn't taste waxy/ greasy but it doesn't have any depth to the flavor. What am I doing wrong? I would like to can/ freeze the broth but want it to have great flavor. I am using Dorking, Rocks, or similar dual purpose and the flavor of the meat is excellent. Just don't know what I am doing wrong. I can't seem to make decent broth of any kind. Ideas? suggestions? (PS. I do cook it down with the bones, but I haven't tried using the feet)
Are you comparing your stock to canned stock?
The stock that I make from home raised birds is very tasty!
I use a pressure cooker to make the stock--one hour under pressure. If using a regular pot, you need to boil the bones for at leas an hour--up to 2.5 hours. Adding the neck really helps and I toss in chunks of extra veggies, like carrots, onion, celery and broccoli stocks. I also add salt and bay leaf to the boil.