Chicken stock,spleughh

hazzie123

Just made some chicken stock in the slow cooker with the chicken carcus and it tastes absolutely vile.Just dipped my finger in the bowl for a taste.

I`ve drained it into a bowl and there is about half a cm of what I think is chicken grease floating on the top.If I store it in the fridge over night will it set or stay a watery greasy layer? I`m hoping that the stock underneath will taste better,I`m planing on making chicken and sweetcorn soup tomorrow.

Is there anything I can do with the stock to make it taste less greasy and horrid?

I was quite surprised to see how much chicken I got off the carcus.

Fruball

In my experience (limited) the grease will set hard. Putting it in a tall narrow container rather than a low wide one will make it easier to scrape off.

Also, I have always found the stock tastes pretty vile too but I reduce it by a lot then use it in recipes and it seems to improve the flavour so persevere but never try it in its simple state again :rotfl:

thriftmonster

The fat should set enough to take off. If it's hard enough it makes lovely pastry (WWII idea). Otherwise a gravy separator jug can be used to strain the fat off the hot/warm stock.

I wasn't very happy when I made stock in the SC - I just use a large pan on the lowest heat now if that helps.

champys

i use the exact opposite tool - i make all my stock in the pressure cooker! takes about 45 mins and the result is great. not a carcass escapes the treatment these days and i rarely ever need to rely on stock cubes.