Chicken stock

[Wahine]

Thanks Shawn. Those are great tips. My soup actually turned out quite well but now I'm all pumped up to try it again.

[7rider]

Interesting stuff, Shawn.

I was always told - at least when it came to using the innards for stock for gravy - don't use the liver...it makes the broth cloudy. I guess perhaps that's why BT has cloudy stock?

Another "rule" I was always told:
Cooked turkey carcass is okay for making stock/soup, but you must use a raw chicken carcass for making chicken stock. I've always tossed out the bones after a chicken dinner. Is my "rule" an old wives' tale? Can you use a cooked chicken carcass for stock?

[smilingcat]

Interesting stuff, Shawn.

I was always told - at least when it came to using the innards for stock for gravy - don't use the liver...it makes the broth cloudy. I guess perhaps that's why BT has cloudy stock?

Another "rule" I was always told:
Cooked turkey carcass is okay for making stock/soup, but you must use a raw chicken carcass for making chicken stock. I've always tossed out the bones after a chicken dinner. Is my "rule" an old wives' tale? Can you use a cooked chicken carcass for stock?

I've used cooked chicken carcass along with raw bones. It doesn't seem to make much of difference. Only thing I've noticed is that it tends to make slightly less stock.

Oh one more thing. I freeze my stock in quart size tupper ware or in "gallon" size zip lock bag. Just don't fill it to the top. leave some extra space. Freezer burn doesn't affect the soup or if you are making some sauce. And always put a date when you made it. Last thing you want to do is use 7 month old frozen stock. 6 month is about the limit.

Another good site to visit is http://www.chef2chef.net

There you will find tons of recipes, pros discussing of their problems, ideas, menu items, serving suggestions problem solving... I go there from time to time to add my 2 cents and take out several dollars worth of advice. They also love non-pros to ask questions too.

Shawn

[Wahine]

Another good site to visit is http://www.chef2chef.net

There you will find tons of recipes, pros discussing of their problems, ideas, menu items, serving suggestions problem solving... I go there from time to time to add my 2 cents and take out several dollars worth of advice. They also love non-pros to ask questions too.

Shawn

Hmmmmmmm. From the way that this is worded, I would assume that you are a pro. Am I right?

Oh, I have so many questions I've always wanted to pose to a *real* chef.

So you might not want to answer this post.

[LBTC]

Oh, I have so many questions I've always wanted to pose to a *real* chef.

So you might not want to answer this post.

LOL Just like you didn't admit that you are a PT?

H&B
~T~

[smilingcat]

I guess you could say I'm a professional cook.

I worked on a line (a line cook) not a chef, not even a sous chef, but just a line cook. That was back in my college days.

Today, I have a regular job and a side business of baking and selling cookies. And when I go insane, I would like to open a coffee house. Plan on serving light lunch, pastries, cake, petit fours... and some chocolate works.

And yes I do know how to handle my knife, make sauces, how to fix them, how to ...

And no I don't mind if you want to ask me questions. you can either post it or send me a message. And there is no such thing as a dumb question.

Shawn