So, I made some chicken broth....

[cmom80]

Now what?

I tried drinking some, but it was really... greasy....

Can I give to the baby in her sippy cup?

I know you can use it in soups and for cooking, but what else? (I ended up maing some chicken soup, and it was yummy, but I had a really hard time separating the meat from the bones to use in the soup. How do you manage this?)

[Metasequoia]

I've tried getting my kids to drink it & none of us like it straight up. I freeze all of my stocks in 2 cup measurements - so much easier. I use it for cooking rice, making soups & for sauteeing. Our preferred soups are pureed, like winter squash & black bean.

[Demeter9]

To get the meat off the bones. I let the whole pot cool for the night. In the morning I skim the top to take off some of the fat. Then I wash up really well, and use my hands to take the bones out of the soup.

To get broth that isn't as "greasy."


I get a tight strainer and pour out the broth I'm going to use for stock.

The portion for stock, I then let sit for an hour to let everything settle out.

Use an egg's white and lightly whip it. Crush the egg shell. Bring the stock to a gentle simmer. Toss the egg shell and the egg white into the broth. Let simmer for a half hour. Let cool.

After it is cool the "scum" will be at the surface. Gently push the scum to the side and ladle out the clarified broth into a sieve lined with cheese cloth.

Ta-da! Clarified broth.


For the baby - I just spoon it to him. He really likes it.

[AJP]

If you put the stock in a jar in the fridge and let it cool thoroughly, the fat should all rise to the top and you can just skim it off. Separating meat from bones is much easier if you let the chicken cook in the liquid until the meat falls off easily, then there's no prying and tearing involved. The meat should be very tender by that point, too. This usually takes about 4 hours, or 6 in a crock pot. Don't let the meat cook in the liquid too much longer than that if you want to use it, though, or it loses a lot of flavor. I usually keep the fat that I skim off after the stock cools, and use it for cooking (great for frying potatoes). The meat that was taken off the bones can be seasoned any way you want and used in any chicken dish - chicken salad, tacos, enchiladas, stir-fries, soups etc.. Stock can be used in place of water in all kinds of recipes.

[guardandolaluna]

Originally Posted by AJP

If you put the stock in a jar in the fridge and let it cool thoroughly, the fat should all rise to the top and you can just skim it off. Separating meat from bones is much easier if you let the chicken cook in the liquid until the meat falls off easily, then there's no prying and tearing involved. The meat should be very tender by that point, too. This usually takes about 4 hours, or 6 in a crock pot. Don't let the meat cook in the liquid too much longer than that if you want to use it, though, or it loses a lot of flavor. I usually keep the fat that I skim off after the stock cools, and use it for cooking (great for frying potatoes). The meat that was taken off the bones can be seasoned any way you want and used in any chicken dish - chicken salad, tacos, enchiladas, stir-fries, soups etc.. Stock can be used in place of water in all kinds of recipes.

First pour it through a sieve or a collander. once the stock is separate from the veggies and/or meat you can take the meat off the bone. I usually take the veggies and dice them for fingerfoods for my toddler and baby. My 11 month old loves cooked carrots I agree with the pp. When you refrigerate it all the fat will rise to the top and become solid. It is easier also if you separate it will be either hard or like butter. I have not thought of using the fat for cooking... I am sure that would be flavorfull. We usually use olive oil though.