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Questions tagged [chicken-stock]

63 questions
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Chicken Stock gelatinous

I made chicken stock recently from chicken thigh bones and skin (just needed the thigh meat and the bone-in-with-skin were cheaper). After cooling it in the fridge I ended up with gelatinous semisolid stuff underneath a layer of fat a few mm thick.…
AlexMA
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How do I optimize my chicken stock for the best flavor at the lowest cost?

I want to make amazing chicken stock, but I want to spend less doing it than I have in the past while still buying "natural" or "organic" chicken parts. I have made stock in the past following America's Test Kitchen's recipes, which call for…
Taj Moore
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My stock made from leftover rotisserie chicken is very gelatinous. I thought only uncooked chicken bones made stock gelatinous. Any explanation?

Everything I read about making stock indicates that using raw chicken will create a gelatinous stock. I used leftover rotisserie chicken and it is delicious but very gelatinous. I let it simmer a LONG time, at least 6 hours. I did not skim as it was…
Sharon
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What volume of stock to aim for from one chicken carcass?

I'm making stock from 1 whole chicken's bones. After straining with a cheesecloth, I'd like to adjust the volume to be equal in strength to commercial stocks. What final volume would produce the equivalent strength of flavor? (Note I'm using an…
Swiss Frank
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Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock?

A.) Cornish Hen B.) Baking Hen C.) Capon Both Michel Roux and James Peterson advise using a stewing hen for making a chicken stock, but unfortunately no grocery stores in my area carry any. They do carry the three listed above tho.
Danny Rodriguez
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Use bone marrow and skin from chicken stock

Every time I make chicken stock with a carcass it feels like I'm still throwing away a bunch of skin and marrow (and some meat chunks), but I love the idea of using everything. Is breaking up everything in a food processor and then straining it…
braces
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What to do with rotisserie chicken juices

I bought 2 rotisserie chickens yesterday for the meat. I use it for chicken soup. I saved the juices at the bottom of the pans in the refrigerator. This morning it is a gelatin with just a bit of not so hard fat on the top. I threw away the fat,…
Rosemary Ries
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I have a recipe that calls for 2 chicken broth packets-what does that equal in bouillon granules?

I have a recipe that calls for 2 packets of chicken broth. What does that equal in bouillon granules?
Bobbie
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