Best way to make stock??

newlywed

Shortie wrote:

The time I made it, I used it straight away to make a soup. But when it cooled down it was like jelly (I know this is where gelatine comes from etc...) and although it warmed up fine, it really put me off. Is this normal for HM soup from Chicken Bones? Is it something I just need to get used to, or did I do something wrong?

The same thing happened to me - twice!! I was advised to reheat and add extra water (view it like concentrate). Apparently things like that thicken up in the fridge overnight. Did put me off it though and I gave up!!

Will be interested to hear what others advise.

jennybb

I do exactly the same as thriftlady. If freezer space is a problem, after the colander straining bit, put stock back into saucepan and boil to reduce - the flavour will intensify as you do this more. You can then freeze in smaller containers or ice cube trays. Avoid boiling stock while bones are in it - it should barely simmer - slowcooker is ideal if you have one - but not essential - I've made stock for years but only had a SC since coming here!

HTH

jennybb

Like Thriftlady says - it is normal that it becomes jelly when cold. Nothing to be scared of

allIcouldwishfor

jennybb wrote:

I do exactly the same as thriftlady. If freezer space is a problem, after the colander straining bit, put stock back into saucepan and boil to reduce - the flavour will intensify as you do this more. You can then freeze in smaller containers or ice cube trays.

I do the same, although I normally put it in the fridge for a couple of hours after it's cooled then scrape the fat off the top before freezing it. I freeze it in old plastic containers (margarine tubs, etc.). Once it's frozen, I turn it out into a freezer bag with my supply of frozen chicken stock so it takes up less space.

MrsTinks

Once I get my big freezer in a shed in the garden I will be doing a LOT more stock and freezing it Yes if you use any bone for stock you will get "jelly" when it sets - but it's ok! It means it's exactly like it should be honest!
I too tend to scrape the far off after cooling in the fridge as I am trying to diet lol!

mandy_moo_1

But what else can you use the stock for , apart from soup?

newlywed

mandy_moo_1 wrote:

But what else can you use the stock for , apart from soup?

Cook plain rice in it - tastes much nicer.

You use it in Risotto.

Cook veg in it - OH likes mushrooms done in stock.

Use it in place of anywhere you would fry - so add it instead of oil to fry onions, chicken, mushrooms etc.

at27

Hi,

Thank god somebody else has these questions about stock - I thought it was just me! My problem is that my even when I put enough water in the pot to just cover the carcass and veg and leave it to simmer for 3 hours, my stock still tastes really watery and bland. I often find that I have to crumble a stockcube in thereby defeating the whole point of homemade stock! Is it normal that the stock doesn't taste of much, and therefore you have to boil it down to reduce it? Have just realised that as I haven't posted much so will have to wait days to be moderated... aaaaaaggghhhh!!

MrsTinks

EVERYTHING :rotfl:

Cooking rice in it is lovelly... It's winter and in winter we try and eat more soups and stews and it can be good for this too (try to use beef stock for a beef stew tho... not chicken for beef stew...) I add a few ice cubes of concentrated stock instead of stock cubes, and even things like spagbol gets a bit of concentrated beef stock for extra flavour

cupid_s

Sorry to hijack but I have a different chicken stock question.
I'm annoyed atm cos me and OH had to buy lunch today because the big container of chicken soup we took out of the freezer yesterday to have for lunch today turned out to be concentrated stock that we were planning to turn into soup when we got around to it. (must remember to label things better)
But anyway, how long do I have now to make my soup before my stock goes funny? Not sure if we'll have time tonight.
And then can we refreeze the actual soup then?
Thanks