Broth? Stock?

[ani'smommy]

Is there a difference?

And, I am wanting to make chicken (broth? stock?) but I have a few questions.

I have a couple of chicken carcasses from roasted chicken in the freezer, but I'm not sure what parts to use. Do you only use the bones, or do you put the skin and cartelidge in there too?

[CluckyInAZ]

I use all of it. I think it gives a fuller flavor and a better nutrient profile. I use a little apple cider vinegar too, to help get the minerals out of the bones and into the broth.

[AnnC]

Originally Posted by ani'smommy

Is there a difference?

And, I am wanting to make chicken (broth? stock?) but I have a few questions.

I have a couple of chicken carcasses from roasted chicken in the freezer, but I'm not sure what parts to use. Do you only use the bones, or do you put the skin and cartelidge in there too?

I throw everything in. I use some white wine to soak first. I don't like the taste of vinegar in my stock, and this seems to work -- the bones are very soft after 24 hours of simmering. In fact, I often eat them to get the marrow. I like the taste.

Ann

[Ruthla]

I dump it all in, with some apple cider vinegar. And water of course.

[ani'smommy]

Oh good, that will make it much easier.

So I throw in my chicken carcasses, some carrots, onions, (anything else?) some ACV (like a cup?), cover with water and let it simmer for 24 hours? Uncovered?

[AnnC]

Originally Posted by ani'smommy

Oh good, that will make it much easier.

So I throw in my chicken carcasses, some carrots, onions, (anything else?) some ACV (like a cup?), cover with water and let it simmer for 24 hours? Uncovered?

Only a couple of tablespoons of ACV.

I also add herbs like sage, thyme, and also celery.

Yum! I'll have to roast the chicken I have in my freezer and then make stock -- I'm nearly out!

Ann

[ani'smommy]

Originally Posted by AnnC

Only a couple of tablespoons of ACV.

I also add herbs like sage, thyme, and also celery.

Yum! I'll have to roast the chicken I have in my freezer and then make stock -- I'm nearly out!

Ann

Thank you so much! So are two carcasses enough? Or should I wait and add another?

[AnnC]

Originally Posted by ani'smommy

Thank you so much! So are two carcasses enough? Or should I wait and add another?

I only do one carcass, and end up with about a gallon of stock. I hope you have a big pot! Maybe add a little more ACV, since I was thinking of only one carcass.

Ann

[tamagotchi]

I usually use two carcasses from small (2.5 to 3 lb) chickens.

I just toss the carcasses in the pot with some ACV and water... I don't bother to add seasonings or vegetables until I use the stock to make soup.

I always put the skin and any fat in there too... I like to collect the schmaltz (rendered fat) off the top when the stock cools, since we use it like butter when we have a meat meal

[auntieM]

Jessica Prentice, the author of "Full Moon Feast," does not include herbs or veggies in her stock. I believe it's because she feels it gives a cleaner taste. I tried that on my last round of chicken stock & like the results. Just something to try....

[ani'smommy]

Originally Posted by auntieM

Jessica Prentice, the author of "Full Moon Feast," does not include herbs or veggies in her stock. I believe it's because she feels it gives a cleaner taste. I tried that on my last round of chicken stock & like the results. Just something to try....

Hm, well that sounds easier, that's for sure. So do you just use the chicken, then? And water?

[MeganW]

24hrs? Wow are you using a crockpot or something. I've never heard of cooking any kind of stock this long. I'm just curious not saying I'm right.

[ani'smommy]

Originally Posted by MeganW

24hrs? Wow are you using a crockpot or something. I've never heard of cooking any kind of stock this long. I'm just curious not saying I'm right.

Oh heck, I have no idea what I'm doing. I guess I must have read that somewhere. How long do you simmer it for?

[twins10705]

Originally Posted by ani'smommy

Oh heck, I have no idea what I'm doing. I guess I must have read that somewhere. How long do you simmer it for?

I'd say 8 hours for chicken and all day for beef or lamb.

--Amanda

[saratc]

I use a crockpot, and it does take 24 hours in the crockpot. As pp said, would be much faster on the stovetop. I like the crockpot because I can plug it in and leave the house without worrying about it, although my sister tells me that broths are much tastier cooked over a flame.

[JaneS]

I cook my chicken broth 24 hrs right on the stove, comes out delicious. The longer you cook, the more minerals.

[Gale Force]

24 hours here too and then we often strain the broth (or stock ) and make another batch with the bones. The second batch isn't quite as good, but it still has nutrients. If you let it stew too long it will get bitter.

I don't add seasonings to the broth only because it then gives me flexibility on what I'm going to do with it. And I'm usually not organized enough to worry about it that far in advance.

[auntieM]

Originally Posted by Gale Force

24 hours here too and then we often strain the broth (or stock ) and make another batch with the bones. The second batch isn't quite as good, but it still has nutrients. If you let it stew too long it will get bitter.

That's a great idea! Do you do your initial batch with a whole chicken? After 24 hours is there much flavor left in the meat. I'll bet the secondary stock is good for cooking grains without an overwhelming stocky flavor.

I love this board!

[AnnC]

Originally Posted by JaneS

I cook my chicken broth 24 hrs right on the stove, comes out delicious. The longer you cook, the more minerals.

I do 12 to 24 hours in the crockpot, usually, unless I'm home all day to watch it. Cooking long and slow pulls out minerals and also gelatin. It's a way to consume bones, which have been extracted into liquid so it's much easier to absorb than most sources of calcium. It's invaluable for those who don't do dairy, but good for anyone, helps heal the digestive tract for instance.

I love having plain broth, but I make vegetable soup with the broth as a base. I had some broccoli basil soup on hand yesterday, but it was so FREAKING hot that I didn't want to heat it. I threw in some raw cream and had it cold -- it was GREAT!

Ann

[Laurel723]

I hope you don't mind if I jump in with a couple questions I've had ever since I bought NT- Can you use a "regular" store bought clucker to make stock with? For some reason-not sure where I got the idea-I thought that you could only get good broth with an older pastured stewing hen, which I don't have access to here (hubby told me if I brought home chickens, we'd all be looking for a new place to live: ) I 'd just as soon use a organic or home raised bird, but short of sniping a pheasant out of our backyard, I don't really have the option.

Anyone ever made stock out of ruffed grouse? We usually shoot a few of those in the fall during elk season...maybe I'll try boiling one of them.

TIA-