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Old 02-02-2014, 02:53 PM   #1
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Chicken stock Question

So I have been making whole chickens and keeping the carcases in the freezer to make stock which I have never done before. Well I usually cook on Sundays for the week and decided to start the stock but realized there is more than just chicken in it. I noticed all recipes have carrots. Will this be an induction level no no? I assume you dont consume the carrots but then I dont know what renders into the water etc.

Then if I wanted to make this stock into something more thicker later would there be a way to do it. Thanks and go broncos.

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Old 02-02-2014, 03:04 PM   #2
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I don't add carrots. IMO, anything goes when it comes to making broth. I never add veggies that aren't on my plan, others may. It all works.

I don't thicken it; it's gelatinous when chilled, liquid when hot. You can always add a bit of cream when about to eat it.
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Old 02-03-2014, 08:00 AM   #3
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I never put anything in mine but water, the chicken bones and any scraps, salt and pepper. I want my broth to taste like chicken. I can add veggies later to the dish I'll be using the broth in.
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Old 02-03-2014, 09:18 AM   #4
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I always add a bottle of LC beer or a splash of white wine to my stock. It helps flavor the broth more.

As for veggies, I usually halve (but don't peel) an onion, throw in some garlic cloves (you don't need to peel them either), a bay leaf, salt, pepper, a little thyme or oregano, and a tablespoon of apple cider vinegar. This would be for a 6 pot stockpot full of bones covered with liquid.

I also keep a bag in my freezer for leftover veggies and peels - then that can go in the stockpot too.

Bring it to a boil, then cut the heat way back and simmer for hours, til you can't stand it any more. The longer you simmer, the more of the good stuff it gets out of the bones.

Cool a bit, strain, refrigerate, skim the fat off the top if you want (I don't!) and put in containers and freeze.
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Old 02-03-2014, 01:37 PM   #5
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All I put in mine is about 2tbso apple cider vinegar to bring out the nutrients in the bones. I also do some sea salt. That's it. The more veggies you add, the more carbs you add.
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Old 02-06-2014, 01:20 PM   #6
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I put lots of stuff in mine!

1 onion cut in half
1 head of garlic cut in half
a few stalks of celery
2 or 3 carrots
a bunch of parsley

I let it simmer for about 4-6 hours and l strain it through cheesecloth and let it sit overnite in the fridge. Then I skim the fat off the top -- for whatever reason I like a more clear stock. If I've done it right though there is still a lot of gelatin in the stock.
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Old 02-06-2014, 03:51 PM   #7
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I usually put one or two roughly chopped carrots in, a few stalks of celery (cut into quarters), a quartered onion (with papery skins - adds color), some peppercorns, and a glug or so (2 Tbsp?) of cider vinegar. If I have some, I might add a chicken foot for extra gelatin. I try to let it cook in a crockpot for 24 hours, then chill and defat (I use the fat for cooking). But previous posters are right, you can do whatever you like - there is no one right way.
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Old 02-09-2014, 09:50 AM   #8
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Well I thought I would add mine. This came from an article in Gourmet Magazine many years ago. I always feel like I've really done something special when I do it, even though it's pretty easy.

Chicken Stock

4 pound fowl
1 large onion stuck with 2 cloves
2 leeks, halved lengthwise
2 carrots
1 stalk celery, halved
2 teaspoons salt
Cheesecloth bag containing 6 sprigs parsley, ˝ teaspoon dried thyme, 1 garlic clove, unpeeled, and 1 bay leaf

In a kettle, combine the fowl and 12 cups cold water. Bring the water to a boil and skim the froth as it rises to the surface. Add ˝ cup cold water, bring the stock to a simmer and skim any froth.

Add the onion, the leeks, the carrots, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 2 hours.

Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.

Chop the carcass; return it and the skin to the kettle, and simmer the stock, adding boiling water to keep the ingredients barely covered, for 2 hours.

Strain the stock through a fine sieve into a bowls, pressing on the solids, and let it cool. Chill the stock. Makes about 6 cups.
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