Best way to make stock??

emay

If you let the stock totally cool (putting in fridge works really well once its cooled down enough) the fat solidifies on top and can just be spooned off

gingin_2

mummyyummy wrote:

so, basically, u r saying eat the meat, strip the chicken (or wotever using) of all meat, loose bones etc and bring it down to a bare minimum then follow above steps? that sounds easy enough...i hope...wot about making gravy using stock? do i have to add anything to thicken it (cornflour?). Cannyscot, I 2 wondered about skimming the fat off...

I cook mine for about 2 1/2 hours until the liquid is a golden colour. I leave skimming the fat off 'til it has cooled down as all he fat settles on the surface and it is very easy to do, I do it with a large metal spoon. I add a bayleaf and peppercorns to mine, sometimes the tops of leeks and sometimes some parsley stalks if I happen to have some

thriftlady_2

Don't add cornflour, it's supposed to be a thin liquid

*flutterby*

The last time I made stock in was VERY jelly like, what could I be doing wrong?

allIcouldwishfor

*flutterby* wrote:

The last time I made stock in was VERY jelly like, what could I be doing wrong?

It's supposed to be jelly when it's cold. Sounds like good stock to me.

I'm surprised that everyone makes it in about 2-3 hours, mine stays in the slow cooker overnight and sometimes most of the following day!

Also, I simmer it quickly at the end to reduce it right down so it takes up less space in the freezer.

thriftlady_2

*flutterby* wrote:

The last time I made stock in was VERY jelly like, what could I be doing wrong?

You are doing it right not wrong Good stock is indeed supposed to be jellied, its the goodness from the bones. When you come to use it, it will melt again.

grannybroon

I always cook my chicken carcass, skin and any left over gravy in slow cooker for a minimum overnight. The Christmas chicken produced excellent stock which was a beautiful firm jelly before I converted it into soup.

When I was a child there was a shop near us which sold cooked chickens etc (affiliated to a chicken factory!). Dad would send me up for for blocks of chicken stock for soup!

GB

*flutterby*

thriftlady wrote:

You are doing it right not wrong Good stock is indeed supposed to be jellied, its the goodness from the bones. When you come to use it, it will melt again.

Oooops... I did the dreaded thing and threw it away cos I thought it was wrong... I'm SO mad at myself now... You live and learn and I know for next time, Thanks guys x

Jayar

cannyscot wrote:

I've just started the rubber chicken thing it's going quite well -I have tried making soup from the carcass 3 times each time it's getting better-i've been using hot boiled water-what difff does using cold water and bring it to the boil make.

2. getting the fat off is there a knack to that?
3.mine is not fflavoursome enough so I have to add stock cubes-what am I doing wrong?

The reason you use cold water is that if you use hot or boiling water, the fat from the chicken will bubble out too quickly and emulsify with the water making the stock cloudy. In fact, this will also happen if you let the stock come to a full boil. My mistake, I meant to say simmer in my earlier post.

2. been answered

3. Salt. The stock cube you are adding has salt in it, so that it why the flavour improves. Add your own salt to taste and it will be much better.

thriftlady_2

*flutterby* wrote:

Oooops... I did the dreaded thing and threw it away cos I thought it was wrong... I'm SO mad at myself now... You live and learn and I know for next time, Thanks guys x

:eek: :rotfl: :eek: :rotfl: Oooh the waste