(Untitled)

[elgee_isaac]

Comments

[justydrink]

I like keeping mine simple -- onion, carrot, and celery, peppercorns and salt. That way I can flavor it depending on what I'm doing with the stock.

[basking_lizard]

Agreed. That's how I do mine. If I've roasted the chicken first, there is usually enough flavour without me adding anything more.

[anita_margarita]

Start with cold water, put everything in, bring to a boil, skim off the grey foamy yuck that comes to the top (which will continue to form for about ten minutes). Then lower heat and simmer. Don't violently boil it - that will cause your stock to become infused with itty-bitty bits of flotsam and jetsom - not unhealthy, but the stock will be less attractive.

I don't add salt, because I never know what I'll be using the stock for, and want to be able to flavor the finished dish to taste.

Sometimes if I'm feeling ambitious I'll put all the carcasses in a baking pan and roast them until toasty brown, then proceed with making stock. This gives a lovely roast chicken taste and color.

[justydrink]

If you never let it boil, it turns out much better -- just bring it up slowly to a gentle simmer, skim the foam every few minutes, and then let it ride the simmer for however many hours you've got. =)

[justydrink]

http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/

[elgee_isaac]

cool, I am going to go for round two, I still have one whole chicken to eat and make it a little more pure w/o boiling.

thanks for the tips!

[elgee_isaac]

ps. excellent site. bookmark indeed!