Chicken Stock

[MissPrissy]

Nuggetsowner :

Is there a real difference between how it turns out when you freeze it and when it has been pressure cooked???

It is my experience there is no difference. Pressure canning allows the jars to be stored on the pantry shelf saving freezer space.​

 

[MissPrissy]

Quote:
You sure can. Southern hospitality is alive and well at my house, Don.

 

[suburbanhomesteader]

Since I discovered this trick, I LOVE the difference this adds to stock; it works best with turkey, probably because of the extra fat, but it works well with chicken, too.

Once the carcasss has been mostly picked clean, heat up the oven to about 400 degrees. Break a few bones open, break the carcass apart, and roast on a cookie sheet until the bones are dark, dark brown. They need to be stirred about every 5-10 minutes; normally, they roast in about 20-25 minutes for me. Then, just throw everything from the cookie tray (including the drippings) into the stock pot and simmer. You will not beLIEVE how dark and rich the stock is, and that roasting adds some unbelievably deep flavor. I made soup with this stock and gave some to my folks, and they could not believe it was just chicken stock.

 

[chickenmama22]

Thanks, Suburbanhome, I think I'll be trying that soon! I'm down to 16 cornish X now... with 5 frozen and one in the fridge. Simply delicious! Oh, the 4 I processed on Saturday were 8 and 9 pounds each at 7 1/2 weeks. (Dressed out around 6 lbs.)

Nancy

 

[ozark hen]

I sure am going to try the roasting of the turkey carcass this year. Sounds wonderful!

 

[MissPrissy]

I agree, suburbanhomesteader. It works well with any stock that is made. You get the same result if you take the carcass and put it in a crockpot and let it slow cook for 24 hours.

It also works well with beef bones for beef stock.

 

[ozark hen]

Miss Prissy, when you do this roasting in the crockpot-do you add any liquid? or do they dry-roast?

 

[MissPrissy]

Cover them with liquid, set on low and let the bones cook. I have added water as needed and let them cook down for 2 days. Now that makes rich stock. When you have a super rich stock you can use 1 qt plus 1 qt of water to make soup and still have a hearty stock.

 

[ozark hen]

thank you!

 

[SunChick]

Quote:
Works great with beef bones too. My DH loves to cook and he has been perfecting roasting bones and making stock from beef broth. It just gets better and better each time he makes stock. Now I just have to decide which chicken or roo has to go, I would much prefer to use my own birds than store bought. dh refuses to process, so the deed would be up to me.