"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 12-09-2009, 08:18 AM   #1
Cook
 
Join Date: Dec 2008
Location: Massachusetts
Posts: 77
ISO Chicken Stock help/advice

Good morning,

So that chicken that I roasted up last Friday came out beautifully (thank you all again for your advice and help!!!) and today, if I find the time, I'd like to make stock with the leftover carcass. I read somewhere (I think on that last thread, actually) that you should include the giblets in your stock to make it more flavorful. I still have the giblets, do I cook them before use? Also, how do I know which giblets to use? Any other stock advice?

Thanks!
Katie

__________________

__________________
coookies is offline   Reply With Quote
Old 12-09-2009, 08:42 AM   #2
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Use all of the giblets, and no, don't cook them before tossing them into your stock pot. (I suppose you could brown the neck if you wanted to.) Just boil (simmer) the heck out of everything! And please, go easy on the salt!
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 12-09-2009, 08:43 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
Use everything but the liver. They will cook in the water with the bones.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-09-2009, 09:29 AM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
If you are putting in some raw stuff you will have to skim the scum off your stock. So don't add onions (unless they are fried first) or anything else that floats til after you do the skimming.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-09-2009, 09:43 AM   #5
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I add raw onions to my stock, it simmers with everything else (bones, water, carrot, celery). I leave things in big chunks (onions are just halved) and have no problem with skimming...
__________________

Wyogal is offline   Reply With Quote
Old 12-09-2009, 11:15 AM   #6
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Maybe I'm overly cautious, but I'd not put raw chicken innards in my stockpot if they have been sitting in the fridge for 5 days.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-09-2009, 11:18 AM   #7
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Nah, jennyema, I wouldn't put raw innards that have been sitting that long in , either. I find that the carcass (roasted) has enough flavor without having to deal with the innards, too. I usually fry them up when I am roasting the chicken, and give them to my cat.
__________________

Wyogal is offline   Reply With Quote
Old 12-09-2009, 02:35 PM   #8
Cook
 
Join Date: Dec 2008
Location: Massachusetts
Posts: 77
Quote:
Originally Posted by jennyema View Post
Maybe I'm overly cautious, but I'd not put raw chicken innards in my stockpot if they have been sitting in the fridge for 5 days.
Guess I could have asked in a more specific manner but thanks, this was part of what I wanted to know :) I'll toss em.

Thanks guys!! I still have some meat on the chicken (it was big and BF and I got very tired of chicken after a few days lol) so that should make up for the lack of giblets.
__________________
coookies is offline   Reply With Quote
Old 12-09-2009, 02:45 PM   #9
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I missed the "...last Friday" part... sorry... and from one standing at the very back of the class frantically waving my hand... "No, don't use the giblets that are that old!" - I know, I should get a life!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 12-09-2009, 03:10 PM   #10
Assistant Cook
 
Join Date: Dec 2009
Location: Midwest
Posts: 12
I would probably worry about using the raw stuff that's been sitting in the fridge for a few days, so maybe fry it up a bit in a tiny bit of butter in the pan you're going to make the stock in. Then when you add the water it will deglaze the pan a bit and add some more flavor to your stock.

If I'm in a mood to plan ahead I make my own stock and cooked chicken to freeze for later. I get whole cut up chicken parts with the neck and giblets and all the innards, everything raw and with the skin on. I boil it up with a couple whole onions chopped, a few carrots and some celery with the tops, and throw in a little poultry seasoning. Yes, you get the gunky looking stuff that sticks to the sides of the pan, but after it's cooked I strain it all through my pasta strainer with some cheese cloth laid in to catch the fine particles. I store the stock in glass canning jars in the freezer.
__________________

__________________
Jennilynn is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.