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Tried the first method, the water completely evaporated and burnt the bottom of the pan. Won’t be trying again.
Hi Beth, hmmm, I’m sorry your first experience with this didn’t work out well! Sounds like you needed to 1) add more water at the beginning, 2) keep the heat lower – a bare simmer (just a few bubbles) as the recipe calls for, and 3) have the pan mostly covered. That and of course, never walk away from something on the stove for 4 hours. You should check it every once in a while to make sure that the heat isn’t too high and the water isn’t evaporating too quickly. The recipe is a standard recipe that people have been using for generations. I hope you try again!
I am currently making it now. I am using a large stockpot and filled it about 3/4 of the way full of water. Hoping for the best :)
How long can I store in a mason jar in my pantry?
The only safe way to store this chicken stock in a mason jar in your pantry is to pressure can it. Otherwise, you may refrigerate it for a week or so, or freeze it for up to six months.
Hi. I tried method 2, I used saved up wing tips from cooking chicken wings, browned it in a little oil and added water, then boiled the chicken for about 2 hours, but for some reason my stock was totally white like milk, is fully gelatinized and solid when cooled overnight and is th colour of light brown cardboard box/light coffee with cream. Definitely not yellow or transparent. I have tried so many ways to make chicken stock but I’ve never ever succeeded. Please help?
Wing tips make great stock, good on you for using those! They have a lot of connective tissue, which will give you a stock that does set up like gelatin, which is a GOOD thing.
I’ve never had *milky* stock, but I have had it be cloudy, and it’s all because I let the stock boil instead of simmer. Once the stock reaches a full rolling boil initially, turn it down and don’t let it boil again.
If you have a slow cooker, you can try stock in that (we have a recipe!) It’s pretty foolproof because it NEVER boils. I always make mine in an Instant Pot and it’s in good shape, too (which does not make sense because it gets ABOVE boiling in there, but it works great).
The color of your stock will have a lot to do with the chicken parts you put in it. Also if you add a lot of vegetables, you will get a browner stock.
But I’d not worry too much about transparent stock. Are you making consumme in a four-star restaurant? Cloudy stock happens even to the best of cooks sometimes. It’s still better than what you can buy at the store. Keep making stock and before long it will be second nature.
The problem is you boiled the stock rather than letting it gently simmer. When you do this, the calcium in the bones starts to break down and go into the stock.
It’s perfectly okay to eat! It’s used a lot in Japanese cooking, it’s called a ‘Paitan’ broth. The reason for the gelatin texture is because of the bones breaking down and releasing collagen!
How can I prevent the broth from becoming cloudy? Mine is never clear. Are there parts of the carcass I shouldn’t use? Or am I not skimming enough? Or something else?
This is a great question. The best way to have clear broth is to gently simmer to broth, and not boil it for long at all. That’s why in Step 2, immediately after it comes to a boil, you turn the heat down to a simmer. Skimming does help, too. Some buts of chicken give off more scum. But I’ve found it’s mostly the long, gentle cooking that gives you a clear stock.
Hi Amy, if you want a clear stock, the best thing to do is to not let the stock get higher than 180F. If you are starting with raw chicken, I would boil the chicken first for 3 to 4 minutes, then drain the water, cover with cold water and bring to 180F. The boiling step will release a bunch of the foam that would otherwise cloud the stock. That said, true story, when I first started experimenting with making chicken stock years ago, I was convinced that I had to have a clear stock. I was very insistent on this with my mother who told me I was being ridiculous. I made some beautifully clear stock by carefully making it in the oven so I could moderate the temperature. I followed directions from a friend who had worked with Thomas Keller. That stock? Very pretty. The taste? Nothing compared to my mother’s homemade cloudy stock. Hers was so much better, with a deeper, richer flavor. So now, I just don’t worry about it that much.
Would the leftover disposable chicken be good for making raw food for an animal? I hate to waste things and don’t want to buy chicken just to throw it away
Hi Sol, yes, you mean the leftover cooked chicken? Yes. Once chicken has cooked as long as it is to make stock, most of the flavor is gone, but what you are left with is still good protein.
Did the one with the bones. Came out really good I would say. Didn’t have any parsley so I just used what I had which was spanish thyme, chive and the rest of the ingredients called for in the recipe. Made a chicken pot pie with it and the sauce came out nice. Plan to make a lot of soups with it. Big soup lover! Happy to have made it and not bought it which my mom tells me usually sells for a pound and a crown in the supermarkets. >.<
So if you make the stock as is and don’t reduce it for soup, what would you use it for? If you reduce it for soup and it becomes concentrated, then do you need to add water to it when you eventually make soup? If I don’t have Mason jars, what’s the best alternative for storing? Thanks in advance.
Hi Barrie, you don’t have to reduce it. I just find that if I do reduce it, it doesn’t take up as much storage space in my freezer. If you do reduce it, then yes, you would add back water to it when you eventually make soup. As for storage, any glass jars will do, as long as you leave enough room at the top to account for the expansion of ice as the liquid freezes. You could also portion it out and freeze it in freezer bags, as described in this article: https://www.simplyrecipes.com/recipes/how_to_freeze_soup_beans_and_broth/.
Outstanding. This is a very helpful.
How many quarts of water do you use with the first recipe? (The bone and carcass one). We are using one cooked chicken carcass.
Hi Addie, the amount of water you need completely depends on how big your chicken carcass is and the size and shape of your pot. I usually try to cover the carcass with water, by an inch or two. This might be anywhere from 4 to 8 quarts of water.
I am wondering how long I can leave a stock pot on low on the stove, (or in a crock pot on low) I would like to have a continuous pot of stock going without refrigeration.
That is an interesting question. How to keep stock going without refrigeration? I think the ancient Romans kept their stews going for days and days. As long as the stock is simmering it is safe. Though you do want to strain it after you’ve made it. I strain it and return it to the stove to boil down by half, concentrating it so that when I store it, it takes up less space. I guess you could just leave stock on a low simmer in a crockpot if you wanted to. Keep adding water as it goes down too far.
If your concern is food safety, there is really no end to how long you can leave a pot of broth simmering on your stove. It’s also generally fine to let it cool overnight on your stovetop before packing it for freezing or whatnot. Use an icebath if you’re concerned about microbial growth.
But the idea of “perpetual stew” has been done for hundreds, if not thousands of years. I’d advise not skimming too much fat if you do it, though, especially if you’re cooling it or leaving it at RT for any length of time. The fat that floats to the top and congeals provides a decent barrier against most microbes, which eat sugar and need water. Fat sort of repels both of these.
Do I remove the fat cap when I use the broth for soup, or leave it in for flavor? Will my soup be too greasy if I leave it?
Yes, remove the fat cap before using the stock. Yes, it will make your soups grease! A little grease has its appeal, but too much is like an oil slick on the soup spoon.
PS: this is really healthy for dogs / cats as well. Just leave out the onion!!!
I’ve been making chicken stock for years & drink a cup of it with just a pinch of salt. Yummy evening snack. I save chicken bones through the months until I get a lot. I roast the bones first, so my color is a lot darker. Always add chicken feet! Also, save your egg shells & plop them in as well- get the calcium. (After cracking for your dish microwave for 45 seconds). I store in an old coffee container. Of course Turkey carcass stock is just as good. Do add chicken feet though.
I buy broiled rotisserie chickens at the grocer and pull off meat for salads, etc. (I’m not finicky about cleaning it of all the meat.) When done, I freeze it until I get around to making stock in my 6 1/2 qt slow cooker. I set the cooker for 10 hours and often for another 10 to get everything good into the broth (I usually smell broth aroma in my pillows). I like to add several glurps of vinegar to leach out the collagen, and the vinegar doesn’t affect the taste. Be sure to keep skins on the onions, carrots, and other veggies for added nutrients and color. Peppercorns and a handful of herbes de Provence are great too.
Thank you so much for this post! I’ve just roasted 2 chickens and pulled the meat off the carcasses to use in meals and didn’t want to waste the bones/skin/cartilage etc. I’ll be making stock tomorrow now. Appreciate the time and effort put into this post so much.
Yum. I can hardly wait to try this. I’d head over to the butcher right now if I didn’t have soup going in the slow cooker right now. I’m on a soup and broth kick for health reasons so I’m always glad to find a healthy recipe. Thanks for sharing.
Elise,Everytime I make method 2 its perfert… I love the color and the clean flavor…You are my go to, to check out recipes and to see if you have any cooking tipes. Thank you for writing this blog and putting up with all the comments. I truly appricate your work, and I know first hand its a full time job. Patsy
Regarding meats simmered for 4 hours: “These aren’t really good to eat, by the way, because after 4 hours of cooking, all of the nutritional value has been cooked out of them.”
That’s an inaccurate statement. They may be somewhat bland, as almost all of the fat and oil will have come out, but from a nutritional perspective, the chicken will still be protein dense, with commensurate caloric value.
Hi John, point well taken! I’ve adjusted that sentence. I typically make stock with backs and wings, or a chicken carcass, where there isn’t a lot of meat to begin with. If I start with a whole chicken, then I take out the breasts and thighs after 20 minutes of cooking or so, once they’re done, and let the rest of the chicken cook for stock. As you mentioned, the meat left after 4 hours of cooking will still be protein dense, but with little flavor. Many of the vitamins and nutrients will have been cooked out into the stock.
The recipe looks easy enough but I haven’t tried it yet, however I have a question that I cannot find an answer to.
Can I just get the raw bones from our butcher so I can make large batches to can? Or do I have to use chicken bones with meat still attached? This way I can add chicken and vegetables later maybe? I want to make sure I’m not going to make anyone sick!
Hi Evelyn! Thanks for your comment. You can certainly make stock with just bones and water, but it won’t taste as good, as you likely know. Typically, I make stock, leave some out for use within a week, and freeze any stock I am not going to use within that time frame. In order to preserve this stock for longer, you could freeze it, but you asked about canning: you would need to pressure can the stock, which isn’t outlined here. However, if you are interested in alternate methods of making stock, we’ve got a great recipe for doing stock in a pressure cooker. Perhaps this will inspire you! Let us know how it goes! How to Make Chicken Stock in the Pressure Cooker
Tried method 1. Amazing!
Awesome tips for home made chicken stock.