How to make stock?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MontanaDolphin, Jan 19, 2014.

  1. MontanaDolphin

    MontanaDolphin Chillin' With My Peeps

    Feb 16, 2013
    Columbia, Virginia
    Alright, I know that's probably a stupid question...but I seriously need help.

    I don't know how to make chicken stock properly...I know the method of getting stock, by boiling a carcass till it falls apart, and the liquid left over, once strained is the stock. I get that part.

    My problem is the water to chicken-stuff ratio. For example:

    Today I'll boil the leftover carcass of a roasted chicken we had for dinner the night before. I'll put it in a large pot and cover it with water, bring it to a boil, then simmer till it falls apart...adding water to keep it covered as needed. After it's done cooking, I'll strain pull the chicken and pieces out of the pot and put in a large bowl to cool so I can pick the bones clean. I'll strain the liquid left in the large pot to get any more chicken pieces and bones left still floating around.

    Now, is that liquid my stock? Or do I add more water to make MORE stock? If so, how much more? And how much "stock" does everyone have after boiling a carcass? 2 cups? 4 cups? Ugh, I just don't know how to do it right!

  2. Mtn Laurel

    Mtn Laurel Chillin' With My Peeps

    May 18, 2012
    Northern Virginia
    My Coop
    I'm sure everyone makes stock a little differently. You can find some good methods and recipes online.

    I save up several chicken carcasses and also save things like wing tips, necks, backs, etc. I'll freeze these and save them for a few months so I can make a big batch of stock.

    I bust up the carcasses so that they're laying flat. I'll then put them in my turkey roaster, add quartered onions, hunks of carrots, hunks of celery, some garlic, a bay leaf, maybe some rosemary and thyme, drizzle with a bit of olive oil and stir so that the oil is dispersed over most everything. I then put it in my oven on about 400 for a while to caramelize a bit. I find it gives it extra flavor.

    After about 20 mins. in the oven, I bring it out and move everything to a large stockpot. I then just cover it with water [part of which I first use to rinse all the caramelized goodness out of the oven pan], bring to a slow simmer and cover it, letting it barely simmer for about 4-6 hours. I will push down the bones/veggies as they're cooking to make sure they're covered with water but I try not to add any more water if possible. The more water = the less condensed chicken flavor.

    After 4-6 hrs., I'll remove it from the stove and let it cool a bit. Then I remove the bones/veggies and let it cool again so I can remove the extra fat from the top. I'll then strain the broth into clean quart jars. I freeze it so I don't fill the jars, I leave room for the stock to expand as it freezes. Makes a wonderful base for soups and chicken pot pie!

    EDIT TO ADD: This is a great video on making stock:
    Last edited: Jan 19, 2014
  3. wyoDreamer

    wyoDreamer Overrun With Chickens

    Nov 10, 2010
    This is a very popular thread for making stock.

    I have done it this way when I had time to putter in the kitchen and it makes a very flavorful broth. I will agree with all the advice with the info by Mtn Laural. The veggies add a depth of flavor that just plain chicken cannot deliver. Taste after simmering for a while to see how the flavor is doing. Don't do a hard boil, it will break down the flavors. A nice slow simmer is the way to go, or crock pot it on low all day.
  4. MontanaDolphin

    MontanaDolphin Chillin' With My Peeps

    Feb 16, 2013
    Columbia, Virginia
    thank you!!
  5. UgLeeDuck

    UgLeeDuck Chillin' With My Peeps

    Jan 19, 2014
    Just caught sight of this and thought I'd add what I consider to be the next stage.

    1. Once you've removed all obvious large hard lumps continue to reduce it (boil it) until it's only a fraction of what it was (Typically for me about a pint of fluid from a single chicken carcass).
    2. Let it cool and remove any floating fat.
    3. Put it in the fridge and chill it, remove the hard white fat once again from the top. If necessary the freezer can be used to speed the process.

    This should leave you with a stock that is grainy/gritty at the bottom and gradually clears towards the top and tends towards jelly when chilled.

    Decant (spoon out) the clear stock if you want it clear or else pop it all into a sealed container and keep in the fridge for a week or so.

    My favourite recipe for this chilly time of year:

    pop any leftover chicken meat, some of the stock and some veggies into some water and bring to a rolling boil until nicely mixed and heated through (and veggies fully cooked). 30-40 mins?
    Last 10 minutes add herbs, egg noodles (or some form of dried pasta), thicken and serve with some rustic bread.
  6. kuntrygirl

    kuntrygirl Reduce, Reuse, Recycle

    Feb 20, 2008
    Opelousas, Louisiana
    Just saw this thread . I made shrimp stock, turkey stock and rabbit stock this weekend. My fav is the shrimp stock.

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