Chickens: Chicken Stock

[PeepsInc]

I saw Chicken Stock, & was expecting a 3 day event of Peace, Love, Chickens, & Rock n Roll.

(Look up, Swine Stock) That event is held 5 minutes from my house. Woodstock was only 40 minutes away. Winter hawk blue grass fest,just down the road. Gray fox fest 12 minutes away,Falcon ridge 15 minutes......Chicken Stock would be a great name for a new bluegrass festival... This could be the next big thing! .......Chicken Stock 2010....

Sorry for running away with your post,but thats a $100,000 a year idea...My mind sometimes makes money in mysterious ways.

 

[Southerngirl]

I had frozen all the "parts" from processing our spring batch of meaties to make stock. I just happened to see this thread and never thought to ROAST the items first !!! I will be making some this week. Thank you again Frugal so much for your knowledge in self sufficiency; also we enjoyed your butchering basics pics, that helped out alot too!

 

[KatyTheChickenLady]

OH MY GOSH!!! This guy is my new favorite person! Thank you for sharing such easy to follow directions and excellent information!

 

[greenfamilyfarms]

I love your stove!!!

 

[Southerngirl]

I roasted our spring broiler leftovers(had frozen them)with onions, carrots, and celery. Then I boiled it down following frugals directions. I then canned 6 quarts yesterday of homemade chicken stock. I had a can of store bought stock in the pantry and thought I would compare the look of each. Homemade is soooo much richer and better. I am so glad I found BYC! So many people are getting back to the basics and I am glad I am one of them! Canning is not hard at all and you can do it!

Storebought stock on the left (duh!) and Homemade on the right:

 

[ScoobyRoo]

Mine's cooking away right now as we speak. I'm going to use my stock for canning chicken soup. My bones are not getting 'mushy' as some has mentioned. Do I not have it hot enough? Mine is in a GE roaster simmering away. It does have a dark and rich smell to it. Is it necessary to skim off the fat? I would have thought just a little bit would be flavorful for the soups.

 

[deanawo]

Thank you. I have made my own stock for years. It never occurred to me to roast it first to make it darker. It is very good.

 

[Tonopah Pati]

frugal, just stumbled onto your Post. I love what you are doing. Your stove is to die for.

I roast and/or grill my veggies for my soup as well as the meat. You can, can your chicken meat. Lots of uses for it, besides putting it into soup.

 

[PunkinPeep]

hi frugal

this is a great tutorial. i just butchered chickens for the first time ever - with a LOT of help from your other tutorial that tells me how. THANK YOU!

i have a question about the chicken feet.

most recipes say to do this, and i noticed that you also - cut the toes off the feet. i'm surprised, since the little chicken shoes come off and leave clean meat and nails behind. is there a particular reason for cutting the toes off before making stock?

thanks,
beth

 

[GardenWeasel]

Am toying with the idea of a few meat birds next year so I can get some chicken feet and parts for stock. How do you clean chicken feet? Loved this post, next stock fixings will be roasted. Thanks frugal