Chicken stock

[Wahine]

First of all, I'm embarassed to say that I have trouble making a good chicken stock from scratch.

So I'm trying again tonight. I am patiently waiting for the fat to congeal on top of the stock so that I can skim it. I've already strained it. The last time I did this I threw the stock in the fridge becasue I was tired of waiting but I think that made everything congeal too fast and I didn't get a good skim. Is this possible? Can I throw it in the fridge or am I doomed to sit here waiting while it cools at room temp.

Patience is not one of my virtues whenit comes to things like this. Any pointers ladies?

[Pax]

My best pointer is this...drive 5 hours round trip to Traders Joes and buy their organic chicken broth.

[Wahine]

Thanks Queen. I actually already have some TJs in the cupboard but i was trying to use up the last bits of a carcass from diner last night. My round trip to TJs is only 2 hours.

I really think that TJs should be paying for advertising on this forum.

[Bluetree]

Good stock takes a long time. When I make turkey or chicken stock, I plan on 5-6 hours of cooking time. That's why I always start in the morning. You only have to skim fat for the first hour or two. (Wahine, if you don't have time, you can always freeze the bones for stock later, that's what I do)

I put the raw birdy bits under a broiler and make them brown and crispy first, but not cooked.

In a giant stock pot, I put:
• Chicken/turkey bones, wings and organ pieces
+ scrapings from broiling pan
• 6 celery stalks, 6 carrots, 2 large onions, cut into 4-6" pieces,
• A dozen or so whole peppercorns
• Fresh herbs (tarrgon, basil, rosemary) tied into a bunch

I heat the pot to a low boil. I avoid a roiling boil, because for some reason I find it makes the final stock "cloudy". Then I reduce the heat (maybe a 3 on a 1-10 scale) and wait. And wait. And wait.
Ocassionally, I'll do a fat skimming. After a while I start doing a collagen skimming. The veggies and herbs can be removed after the first few hours, when they've been totally spent. I can tell when the chicken stock is done because a leg bone will snap easily. All the marrow should be gone from the inside. Turkey takes a bit longer, bigger bones ya know, but they're too hard to snap.

After the stock is cooled, I pour it into ice cube trays and freeze them. You can pop then into soups any time when convenient.

[Wahine]

Good advice Blue. I really like your ingredients. I'm never around long enough to cook like this so I use a crock and cook the bits for up to 16 hours.

But that also means I'm not skimming during the cooking process.

As I still patiently wait for my stock to cool at room temp while avoiding doing my taxes.

[Wahine]

Thank you MM. I was posting the last reply while you sent yours. That looks like exactly what I need. Is Linen and Things open at this hour on a Sunday? I will definitely be picking one up at the next opportunity.

[KnottedYet]

skim the fat? I don't skim the fat.... uh oh!

Knot-squelching-in-cholesterol

[mudmucker]

I used to skim. Now I use this ..... http://www.lnt.com/product/index.jsp...separator&sr=1

Actually on Friday eve. I made some chicken stock and used it. When it's ready, just pour and it separates well in a few seconds and it's pretty effective. I think I made about 4 quarts. I have the bigger one and I had to do it several times but it's worth it. I hardly detected any beads of fat floating.

[Resi]

Hi Wahine,

check out this website: www.recipezaar.com

Put the broth in the fridge, then it's easy to skim off the fat.

Resi

[Wahine]

I love that website Resi. I also really like Epicurious.com.

[Xrayted]

My Mom taught me to start cold and do a slow boil for better stock. Now I know why. Not putting the liver in was my idea as I get violently sick over any type of liver. Thanks ladies. I have a sudden urge to make some chicken noodle soup this weekend. Mmmmmmm.