Chickens: Chicken Stock

[Henrietta23]

You are an artist Frugal!! Thanks for sharing-I'm longing to make stock right now.

 

[CityClucks]

You're a great teacher, frugal. You make things I would never think I could do seem possible. THANK YOU!

 

[frugal]

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It's been my experience that the flavor from roasting your stock ingredients first far surpasses the flavor you get by simply boiling. It takes a little more time but once you've tasted the difference, it's hard to make stock any other way.

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Thanks for the kind words.

That's funny! How'd you stock turn out?

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A raised bed is a frugal root cellar and it sure makes sense to utilize them through the winter.

Thanks cityclucks and Henrietta23, I'm so glad I can be of help!

 

[riley]

just came across this post i think its great along with your post on butchering chickens i cant wait to try it

 

[AHappychick]

the stock is delicios Frugal making some soup out of some today and will probably use the rest in a rice dish I make this week. Nice dark color and rich flavor.

I had a question I knoticed you did not take the skins off your onions is there a reason or is it just not nessisary to de-skin since it all gets strained anyway.



Thanks again!!!

 

[amarook]

I mad a turkey the other day, I'm going to make stock today.

I'm definitely trying roasting.

 

[chiknlady]

W-O-W! You could cook for me anytime--the rich color on that broth made me well up...that was a beautiful stock

 

[EweSheep]

I dont know why my stock is cloudy, does it have something to do with city water?

It looks yummy!

 

[wishin4chicken]

Frugal -- I've always roasted everything for my turkey soup and will definitely make a huge pot of chicken soup soon. I look forward to your to your posts and, now seeing what a busy guy you are, will appreciate them even more.

Thanks!

Michele.

 

[amarook]

OK, I have a question.
I Roasted the stuff yesterday, simmered it for a while last night, then let it sit over night. (didn't want to have the stove on while we were sleeping.)

Woke up this morning it was still really hot. I turned the stove back on around 7am.

If I cook it to the point where it looks like yours, how much would I use for soup? Should I use all of it, or should I water it down and store some of it?
I could really use your advise as I've never made it this way before.

It smells delicious already.

Thanks
~Jen