It's almost worth it just for making broth. I used to stay up late after dinner to get it all processed. Now it's in the pot and off to bed and 10 minutes in the morning will get it in jars.
Yes sir! Liquid gold! I freeze mine in ice trays, remember those, then transfer them to a ziplock bag for storage. They can take so many things to the next level.
Oak Smoke Another good technique is to put it in freezer bags and into the freezer on a sheet pan. Once they are frozen they are nice and flat so it makes it easier to store in the freezer.
Attjack - that's what I do. I learned it from Serious Eats. I know that fzxdoc does it as well. I have a gallon of it in the fridge that I made 2 days ago in my 10qt IP 2 says ago. Bagging that much up is a PITA.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
No, not unless I'm trying to do something authentic like pho. I put vegetable and animal scraps in freezer bags. So last night I had the Peruvian chicken carcass and it went into the pot along with the organs, and some wing tips I had in the freezer. I also added what was in the veggie scrap bag which was mostly carrot skins and mushroom stems. Sometimes I'll cut up onions and toss them in too. So, in this case, there will be flavoring from the Peruvian spices present in the broth.
If I was doing it without scraps and wanted vegetable flavors I would probably go with onion, carrots, and celery. But I like the idea of using the stuff that would otherwise get wasted.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Ingredients
[]4 1/2 pounds (2kg) mixed chicken parts, such as wings, backs, bones, and feet (see note)
[]½ pound yellow onion quartered - leave the skin on
[]4 ounces carrots, cut in 3 or 4 pieces each
[]4 ounces celery, cut in 3 or 4 pieces
[]2 medium cloves garlic
[]4 flat-leaf parsley sprigs
[]3 fresh thyme sprigs (optional)
[]1 bay leaf
Directions
1. Rub bones with canola oil and roast at 450-500ºF for 1 hour. Half way through, turn the bones over for even browning and pour accumulated fat and juices over the mirepoix in the bowl and toss to coat
2. Pour contents of the bowl onto another baking sheet and put into the same oven with the chicken to caramelize.
3. Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.
4. Close cooker and bring to high pressure, then cook at high pressure for 90 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you're serving it as consommé or in another preparation that requires the broth to be crystal-clear.)
5. Skimfat from stock, strain, then use as desired or freeze for up to 6 months.
This is a combination and modification of 2 stock recipes - one for stovetop and 1 for pressure cooker/IP. I do the natural release option.
I really want to try this. Is 90 minutes pretty standard for how long to pressure cook chicken bones for stock? Is roasting them in the oven necessary every time or is it done to add flavor? Anyone ever try making a beef stock in the pressure cooker with beef bones or would that even work?
I've done anything from 2 - 4 hours. Keep in mind if you're doing it overnight it will be steeping for over 8 hours so it almost doesn't matter how long you go.
Roasting bones is traditional and requires extra effort. But I usually prefer to make chicken for dinner and go from there.
Yes. Beef stock. Pork. Fish. Don't waste them bones!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
bep35 - here is the Serious Eats IP beef stock recipe. I follow this one the way out is and it comes out great.
Ingredients
[]5 pounds (2.25kg) beef bones (see note)
[]Vegetable oil, for drizzling
[]1 (8-ounce; 225g) yellow onion, roughly diced
[]1 medium (4-ounce; 115g) carrot, roughly diced
[]1 large (3-ounce; 85g) celery rib, roughly diced
[]Boiling water, for deglazing
[]2 medium cloves garlic
[]2 sprigs thyme
[]1 sprig flat-leaf parsley
[]2 tablespoons tomato paste
Directions
1. Preheat oven to 400°F with rack set in middle position. Lightly coat all the bones with oil and arrange in an even layer on a rimmed baking sheet or in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden-brown, about 30 minutes.
2. Meanwhile, lightly toss onion, carrot, and celery in oil. When step 1 is complete, scatter all over and around bones and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.
3. Transfer beef bones and roasted vegetables to a pressure cooker. Pour off and discard (or save) any accumulated fat from the roasting pan. Pour a thin layer of boiling water into roasting pan and scrape up any browned bits. Pour pan juices into pressure cooker.
4. Add garlic, thyme, parsley, and tomato paste to pressure cooker. Add enough cold water to bring level to the cooker's max-fill line; do not let water exceed the max-fill line, even if some solids are not submerged.
5. Close pressure cooker, bring to high pressure, and cook for 2 hours 30 minutes. Allow cooker to depressurize naturally. Open cooker and strain stock through a fine-mesh strainer (discard solids, though if there's a shank in there, be sure to eat it).
6. Skim the stock by either carefully ladling off the top layer of fat while stock is still hot, or, for greater ease, refrigerate stock until well chilled, then remove the solid cap of fat that rises to the top.
7. Portion stock into storage containers or zipper-lock bags (if it's been chilled, reheat it to a liquid state first), then freeze or refrigerate until ready to use.
Make sure the beef bones are cut short enough to fit into your pressure cooker (ask butcher to cut them shorter if not). You can use any assortment of bones your butcher has, but bones with bits of meat still attached will give more flavor, while connective-tissue-rich options like joints and feet will deliver more gelatin to the stock; you can also include some veal bones for even more gelatin. A cross-cut beef shank, while not required, will boost the flavor even more; eat it after cooking.
The good old pressure cooker. How many meals we saw come out of that pot growing up. Occasionally my Mother would send me to the hardware store, yes hardware store, to buy another seal for the lid.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Wow, that takes patience to bag up 37 portions. My hat's off to you. I usually bag a couple of 4 cup portions in gallon bags to have on hand for soup, and the rest in 1 cup portions. If I need something as small as half a cup, I whack the bag against the counter edge and pull out enough pieces to weigh in as a cup or so.
I never thought I'd hear myself say something like this but you've got yourself an impressive collection of beef (edited to say, "er, chicken" ) broth bags there.
fzxdoc - It's chicken, but thanks. It was a bit tedious, but I took a couple of breaks. I find I have a lot of recipes that only call for ½ cup. Knowing me, I would end up wasting a lot of I froze it in 1 cup portions.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Usually in the wintertime I take advantage of cold nighttime (and some daytime) temps to cool the broth on the deck. I trust temps around 32°F for this. In the Spring/Summer/Fall, the temps don't get cold enough to do this. That's when I'll try your overnight broth idea, Attjack . Thanks for posting it!
I love my "Kelvinator"! Only problem is sometimes raccoons visit the deck (a second story deck with no outside stairs -- they have to shinny up a support post). Other than the wildlife, it works really well.
Our wildlife is most often black bears, IowaGirl. So far they haven't demonstrated a proclivity to cooling broth. That said, they did turn over and ravage our neighbor's gas grill, attached to their propane gas feed from their home. Sort of scary. Good reason to keep outside grills and smokers prisitine.
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