I use chicken wings (and any carcass parts I might have)...I like having a very neutral stock (carrots/celery/onion) and build on specific flavors depending on the final product...although adding peppercorns never hurts...
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Yeah, I would have left out the pepper normally, but this is mainly for drinking. -
For drinking...have you seen Chef John's double chicken tea? I've been curious...but we're about to run out of cold weather and be thrown into kebab and chile weather...maybe next winter...
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Livermoron , I have not, but I'll check it out tonight, thanks!
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Almost done.... removed the solids:
Unfiltered stock:
Filtered stock, ready for my gelatin test (ice bath under this bowl...how much gelatin is there?):
The stock tastes good, and the pepper is definitely there. I added the drippings, which darkened the stock, but added some depth, which me and the DW like. This is 'sipping stock', so I'll let those who drink it add salt to their liking. Only step left is to can it or freeze it.Comment
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HotSun for storing, I put roughly 2 cups in a quart zippy bag. Lay flat and press out (carefully) as much air as possible and seal. Freeze flat (sheet pan with paper towels between each) and then file them in the door of the freezer. 2 cups works for me for most things I use broth for. How’s the gelatin?
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Looks good! I'll have to try adding chicken feet next time. Nothing beats a good rich homemade stock. I rarely use the water called for in recipes anymore, stock makes things so much better.
I make my stocks in a similar manner: I save scraps and vacuum seal them for the freezer until I have enough. Sometimes I oven roast, sometimes I do not. (When I make turkey gravy I buy extra necks and wings and grill them over fire then make the gravy stock - makes a great gravy). Veggies are the standard ones listed plus any stuff about to go bad (not cilantro though). I leave the skins on the onions and carrots (I wash the carrots) and I use the celery tops. Sometimes I add a few cloves of garlic as well. If using leeks I may throw in some of the green leaf part too. I use my stocks for cooking so I rarely season my stocks, I leave that for the recipes.
If I do season my stock it is usually when making a beef or red meat stock: I'll throw in a sprig of rosemary and a few of thyme and some bay leaves. I personally never worry if it is clear or not. I freeze it in one quart deli containers.
I don't have an IP or a big pressure cooker (well, I do have the 16qt KFC pressure cooker but 29 7/10 psi would be overkill) so I always simmer in a stock pot all day, its no extra work - just walk away - and it makes the house smell great.Comment
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In conclusion...Here is a pint jar, canned and ready for the cellar:
Yield: 10.5 Quarts, or for those who prefer it, 2.625 gallons.
I canned 9 pint jars and ended up doing 4 quart jars after that (my other pint jars are all 'busy'). 1 quart for the freezer, 1 quart for the fridge.
Final analysis
Overall, an interesting and productive exercise. I just did a ton of low sodium chicken stock, ready for drinking or cooking. The stock passed the gelatin test, in that it got jiggly once I chilled it. I figured it was okay, since the stock was sticky. If it hadn't been, I would have fortified with some gelatin.
Very little chicken fat presented itself, so I didn't need to skim that. The egg raft didn't really serve much purpose, but more experimentation is needed on that. The stock was dark, due to the addition of the drippings and some of the bones that had been previously roasted. I was surprised that it came out perfectly in strength, considering I was just dumping everything in the pot. I think the poaching broth, which was pretty weak, may have helped.
What is most important here is that the DW is happy, because now she has pork, beef, and chicken stock ready whenever she just wants to grab-and-go. I'm proud of the work I did today, and most thankful for all of my fellow pitmasters who helped me make this.Last edited by HotSun; May 6, 2024, 06:39 AM.Comment
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I like >1 lb chicken (bones, parts, anything in freezer) for every quart of water. Also if you use chicken stock instead of water (store bought or from freezer) it is major chicken-y.
And nice work on the stock!Comment
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Very nice. You've got a lot of flavor packed in those jars. Enjoy.
The nice thing about canning them is that you can use them straight out of the jar rather than thawing the flat Ziploc packets before use, like I have to. Usually I've got everything mis en place 'd and have started cooking and then remember that those chicken packets need to be microwave-thawed, set in a container to thwart the possibility of the dreaded drippy bag scenario.
KathrynComment
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Thanks!Originally posted by fzxdoc View Post
I have been using our chamber sealer for stock, in addition to jars, as my DW likes to grab-and-go with them. I'll do 2 cups in the pouches. The advantage to the jars is that she can just nuke them in jar and drink them. She likes both modes.Comment
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I have a question or two.
Freezer burned chicken won't affect the taste of the stock? Is it just a texture issue for cooked chicken?Comment
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I ended up not using the freezer burned chicken thighs. I figure out something to do with them.
For stock, I had wing tips from 2 years back, all freezer burned. Didn't impact the taste of the stock in my opinion.
Once I cook those thighs, I can answer the question about the freezer burn and texture. I might braise them....I have no idea how this will turn out.
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