korfhage@ucla-cs.UUCP (10/29/85)
Soon I will have a chicken carcass on my hands and I would like to make
some chicken stock. How do I do it? As I recall, it entails dumping the
bones along with some spices in a pot of water and simmering all afternoon.
Any suggestions for spices to use? Does anyone know how long it keeps in a
freezer?
Thanks much! This will finally let me make some good soups.
--
Willard Korfhage
ARPA : korfhage@ucla-ats.arpa
UUCP : {ucbvax,ihnp4,randvax,trwrb!trwspp,ism780}!ucla-cs!korfhagepumphrey@ttidcb.UUCP (Larry Pumphrey) (11/01/85)
For making basic stock I follow the recipe in Paul Prudhomme's _Louisiana Kitchen_ cookbook. Believe it or not he uses very little seasoning in his stocks. For chicken stock throw your soon to be acquired chicken carcass into about 4 quarts of cold water along with a large onion cut in quarters and 3 or 4 stalks of celery. Add 1 tsp (or 2 cloves) minced garlic. Bring to a boil and simmer about 6 hours occasionally adding water if there is too much reduction. Note that only garlic is used as a seasoning, no salt, pepper, etc. I usually make my stock in 3 gallon quantities and freeze it in 1 quart freezer containers for subsequent use. Sabrosa!
hobs@ihu1n.UUCP (John A. Hobson) (11/01/85)
Willard Korfhage asks: > > Soon I will have a chicken carcass on my hands and I would like > to make some chicken stock. How do I do it? As I recall, it > entails dumping the bones along with some spices in a pot of > water and simmering all afternoon. > > Any suggestions for spices to use? Does anyone know how long it > keeps in a freezer? > I have had good sucess with just taking the carcass, dumping it in a large pot with water and nothing else, and simmering it for a couple of hours. (I take the meat off the bones when it comes out and give them to my dog; she loves it.) Put the broth into the refrigerator to chill, the fat will solidify (if it has not gotten too hot) and it will keep for up to a week that way. It will keep almost forever if frozen. -- John Hobson AT&T Bell Labs Naperville, IL ihnp4!ihu1n!hobs
jca@drutx.UUCP (ArnsonJC) (11/01/85)
Stock is one of the easiest things that I have found to make. For me it is a hodge-podge of whatever leftover vegtables that I have on hand. (Not ones that become mush though- they cloud the stock.) Two essential ingredients are celery and onion in making the stock. I NEVER add salt or pepper. These are ingredients that should be added by the consumer AT THE TABLE. Carrots are always nice to put in. Sometimes I put in whole tomatoes, and broccli stems. I usually save these in the freezer when I cook broccli. Depending on how you want your stock: first strain it and pick out the bones, then you can save the veggies/meat and freeze it with the stock, freeze it separately [meat separated from veggies](this is what I do), or chuck it. Cooking time is generally until the meat has all fallen off the bones. Don't add too much water, barely enough to cover the carcass, you can always add more later. Have fun, -- jill c. arnson ihnp4!drutx!jca AT&A IS, Denver (303)538-4800 Lily Tomlin says that the key element in power dressing is "...sort of like a scarf, sort of like a tie, sort of like a ruffle, and it doesn't threaten anyone because you don't look good in it." From @u(The Search for Intelligent Life in the Universe) (-:
nemo@rochester.UUCP (Wolfe) (11/05/85)
> Soon I will have a chicken carcass on my hands and I would like to make > some chicken stock. How do I do it? As I recall, it entails dumping the > bones along with some spices in a pot of water and simmering all afternoon. > Any suggestions for spices to use? Does anyone know how long it keeps in a > freezer? > Willard Korfhage Piece of cake. In fact, you just about have it already. But for completeness, here goes. Cover chicken parts (carcass, wing tips etc. saved from previous birds you cut up and kept in freezer until you have enough to make stock) with water. Do *not* salt at this point, since you will be reducing the stock later and it is hard to gauge the saltiness until the end. Add vegetable pieces if you wish. I save the ends of carrots, onions, celery, mushrooms, etc. that I trim off when making other dishes along with the chicken parts in the freezer and use them in the stock as well. *Avoid* green pepper parts at this stage, they tend to make the stock bitter. Add a bay leaf if you like, and simmer for a couple of hours (longer than that really doesn't get much more flavor out). To really stretch a chicken bone, simmer for one hour, then drain stock solids and reserve the liquid. Cover the solids with more water and simmer for another hour. Remove & discard solids. Strain stock through a seive at least and return to clean pot. Boil uncovered for 10 - 20 minutes until volume is reduced to 1/2 original, or until it tastes good. If you are not sure, add *just* a *little* salt at this point, since a little salt can really bring the flavor out. Warm up clean jars with tap water, then replace tap water with boiling water, put lids on and turn upside down for five minutes or longer. When the stock is ready, pour the water out of the jars and put in the boiling stock. This is easier if you pour it into a large (we use a 4 cup) measuring cup (also rinsed with boiling water). Clean lip if you spilled stock on the jar, and put lids on, then wash outside if necessary. Let cool, then label (date!) and put in fridge. Ours keep for at least a month done this way. If you open a jar of stock, then use it all, since it does not keep well after that. Or you can reheat and recan the unused portion, but don't just put the lid back on and stick it in the box for an unpleasant surprise later. The fat will congeal on the surface, making it very easy to remove when you go to use the stock. If you used spices, they will flavor the schmaltz, if you are into using schmaltz in your cooking. About spices: I usually refrain from putting much more than perhaps a little bay and/or some pepper (pepper corns are good since they will be strained out and not appear as dirt in the bottom of the stock). This allows you greater flexibility when using the stock, if you don't have a particular use in mind when you make it. I find that browning the meat makes for a tastier stock, although it turns out darker (may not be desirable for some recipes). Another note: Thoroughly rinse your shell-on shrimp and save the shells for stock. Watch out that they do not foam up and boil over when you boil them. Half an hour will suffice to get their flavor out, but the liquid will have to be reduced to about 1/4 of the original volume. I used to give it to the cats, but we split it 50/50 now that I found out why they are so crazy about it. It does not keep as well as chicken stock, so use it soon (or with the shrimp dish). The frozen shrimp stock will keep for at least a month, but I wouldn't trust the refrigerator-stored stuff for more than two weeks. have fun & enjoy, Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
keesan@bbncc5.UUCP (Morris M. Keesan) (11/07/85)
A wonderful addition when making chicken stock: ginger. While you're
simmering your chicken carcass with your choice of vegetables (extra hint:
throw in an appropriate number of whole cloves of GARLIC) and herbs, add some
ginger. If you're truly lazy, you can use the canned ground ginger, but for
authentic results, slice some thin slices off the end of a piece of ginger
root and add them to the stock. You can fish the pieces out later, when you're
removing the bay leaves. The partially used ginger root keeps very well in the
freezer, wrapped tightly in foil or plastic. Alternatively, you can squeeze
some juice out of the ginger slices with a garlic press. If you get really
serious about this, you'll get a garlic press which you use only for ginger.
--
Morris M. Keesan
keesan@bbn-unix.ARPA
{decvax,ihnp4,etc.}!bbncca!keesanbroder@magic.ARPA (11/08/85)
Do not add any salt or any strong flavors (ginger, garlic, etc.) to stock. Many times the stock is reduced - for instance in what's called multiple essence the stock might be reduced to 1/8 the original volume. If you have any salt or any strong flavors in the stock there is no hope to get the right taste balance. Strong flavors can always be added later. Best material for stock is veal breast. It costs about $1/pound. Ask your butcher to cut it in 2in wide strips. Cut the strips between the bones and brown them in the oven before using them for stock. (If anyone wants it I'll mail a complete recipe.) Another point: Stock must simmer for 4 hours at least. You might get a very flavorful liquid before this but it won't contain enough collagen and your sauces will never reduce to the proper consistency. - Andrei
barrys@hercules.UUCP (Barry Steel) (11/09/85)
>not sure, add *just* a *little* salt at this point, since a little salt >can really bring the flavor out. Warm up clean jars with tap water, then >replace tap water with boiling water, put lids on and turn upside down for >five minutes or longer. When the stock is ready, pour the water out of the >jars and put in the boiling stock. This is easier if you pour it into a >large (we use a 4 cup) measuring cup (also rinsed with boiling water). >Clean lip if you spilled stock on the jar, and put lids on, then wash outside >if necessary. Let cool, then label (date!) and put in fridge. Ours keep >for at least a month done this way. Why not just pour the cooled stock into quart-size plastic containers and freeze? That is what I do and it keep just fine. I sure is a lot easier. barry steel
ed@mtxinu.UUCP (Ed Gould) (11/12/85)
>Why not just pour the cooled stock into quart-size plastic containers and >freeze? That is what I do and it keep just fine. I sure is a lot easier. Also, pour some of into ice cube trays, freeze it, and then transfer to resealable plastic bags and keep frozen. Then, when a recipe calls for 1/4 C of stock, get out a few cubes and thaw them. -- Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146 "A man of quality is not threatened by a woman of equality."