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Old 11-08-2009, 04:34 PM   #1
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Chicken stock

I have tried to make chicken stock but I don't think it taste good.

Does anyone have a recipe on how much bones and water ++?
Will it be better if there is meat on the bones?

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Old 11-08-2009, 05:14 PM   #2
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Meat on the bones will help. Enough water to cover the bones.
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Old 11-08-2009, 06:41 PM   #3
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kamp,

1) add vegetables
2) simmer the stock longer
3) break, or chop up, the bones

Home-made chicken stock is the best! Good luck.
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Old 11-08-2009, 08:37 PM   #4
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Chicken stock is chicken-vegetable soup with all of the bones and vegetable solids sifted out after it's finished cooking. From beginning to end I make mine in one to two hours. Any longer than that and the flavor begins to go funky. Within the first hour or so the vegetable flavors still taste fresh and the chicken flavor is distinct.
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Old 11-09-2009, 01:45 AM   #5
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I thought chicken stock should simmer for many hours not only 2..
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Old 11-09-2009, 04:14 AM   #6
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Beef stock requires more than just two hours because of the size and thickness of the bones. Chicken stock does not. The bones are smaller and more porous, and give up their content and flavor much faster.
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Old 11-09-2009, 04:55 AM   #7
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Quote:
Originally Posted by Selkie View Post
Beef stock requires more than just two hours because of the size and thickness of the bones. Chicken stock does not. The bones are smaller and more porous, and give up their content and flavor much faster.
I am learning something new every day :)

Will it still gel?
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Old 11-09-2009, 06:02 AM   #8
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You can also add chicken bouillon cubes to make it really tasty:)
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Old 11-09-2009, 06:05 AM   #9
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You can also add chicken bouillon cubes to make it really tasty:)
But then it will contain non SCD legal ingredients :(
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Old 11-09-2009, 08:37 AM   #10
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At Thanksgiving time last year, I used a chicken stock recipe and replace the chicken with turkey to make turkey stock and it made the best gravy that we have ever had on Thanksgiving.
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