"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 12-28-2006, 09:41 PM   #1
Assistant Cook
 
Join Date: Jul 2006
Posts: 9
Making broth out of the chicken carcass?

I roasted a chicken and am boiling the bones to make broth.
How long do I boil em?
Any good seasoning?
I have no idea what I am doing.
Thanks

__________________

__________________
christianmomof3 is offline   Reply With Quote
Old 12-28-2006, 09:52 PM   #2
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Chop some tomatoes, carrots, onions, celery and garlic cloves. Big, ugly pieces are fine, you're not going to eat them. Heat a good size stock pot and drizzle 1/4 cup olive oil into the hot pot. Cook the vegetables with a teaspoon of thyme about 8-10 minutes till they begin to carmelize. Deglaze the hot pan with about 1/2 cup sherry. (you could omit this, but why why why). Then, add about a gallon to a gallon and a half of water to the pot, along with the bones, and simmer gently for 2 hours. S&P to taste, at the end. Strain throuh a fine mesh strainer.
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 12-28-2006, 10:05 PM   #3
Assistant Cook
 
Join Date: Jul 2006
Posts: 9
oh, that sounds yummy. I just chopped up 1/4 onion, a carrot and a celery stalk and threw those in along with some parsley stems and about 5 peppercorns. I put in the juice leftover from roasting the chicken already and I had put some Marsala wine in and on the chicken, so that is in the roasting juices that are in there.
I will try what you said next time.
It is already late - and it smells so yummy cooking . I will let it cook until I go to bed I guess.
Garlic sounds good - I will go toss in some of that.
__________________
christianmomof3 is offline   Reply With Quote
Old 12-29-2006, 01:08 AM   #4
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
I echo VeraBlue... I save all my chicken carcasses and do exactly that. I brown the carcass a bit, then add the veggies and water, boil for a while and then strain and pour into a vessle and chill. Chilling will allow the grease to float to the top and harden, then you can scrape it off. I pour it into baggies, 1 cup and lay flat and freeze. I use a shoe box to organize it all... beef, then chicken, then veggie stock. It is very versatile... don't be afraid to experiment!!!
__________________
sattie is offline   Reply With Quote
Old 12-29-2006, 06:45 AM   #5
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by christianmomof3
oh, that sounds yummy. I just chopped up 1/4 onion, a carrot and a celery stalk and threw those in along with some parsley stems and about 5 peppercorns. I put in the juice leftover from roasting the chicken already and I had put some Marsala wine in and on the chicken, so that is in the roasting juices that are in there.
I will try what you said next time.
It is already late - and it smells so yummy cooking . I will let it cook until I go to bed I guess.
Garlic sounds good - I will go toss in some of that.
Sounds good..but avoid parsely stems, opting for the leaves, instead. The stems are bitter.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 12-29-2006, 06:55 AM   #6
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
A gallon to a gallon and a half of water? was that a humongous chicken? I usually just add water to cover the carcass by about 2 inches and cook on low for about 30 minutes to an hour. I then strain the stock and put in freezer containers. I can flavor it to go with whatever I choose when I use it.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 12-29-2006, 07:05 AM   #7
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by licia
A gallon to a gallon and a half of water? was that a humongous chicken? I usually just add water to cover the carcass by about 2 inches and cook on low for about 30 minutes to an hour. I then strain the stock and put in freezer containers. I can flavor it to go with whatever I choose when I use it.
If you are happy with your results, wonderful.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 12-29-2006, 08:41 AM   #8
Senior Cook
 
Join Date: Dec 2006
Posts: 170
My CIA Professional Chef book says 8lbs of chicken bones for 1 gallon of water, carrots onions and celery, salt and herbs. Simmer for 4 to 6 hours.
Sararwelch is offline   Reply With Quote
Old 12-29-2006, 09:40 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Just to highlight what others have said -- simmer gently, don't boil.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-29-2006, 10:04 AM   #10
Assistant Cook
 
Join Date: Oct 2005
Location: SoCal
Posts: 23
Send a message via AIM to Vyshtia Send a message via MSN to Vyshtia Send a message via Yahoo to Vyshtia
I think I remember an Alton Brown show where he said to add the chicken carcass to cold water and allow the whole thing to rise to temperature together. He explained that if you put the carcass directly into boiling water, it would shock the bones and all the pores would close up - resulting in less "release" into the water.

Does this sound right? In my brain, I would think it doesn't matter because you're going to be simmering it for so long (1-2 hrs) that even if the pores closed up at first, the entirety of it should weaken being in the simmering water and anything that is going to fall apart/release will.

Your thoughts?
__________________

__________________
Vyshtia 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 03:00 PM.


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