Making Chicken Stock

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First of all, you don't boil, you simmer. Opinions will vary but I would recommend you simmer them for three hours.

Also, I add a mirepoix to the pot along with some peppercorns and garlic.
 
will also depend on how much water you have to begin with in relation to the bones... i use just a little more water than it would take to completely cover the bones... start in cold water, bring to a boil, and simmer, until you have a product that tastes like chicken broth... as andy said regarding mirepoix, you need some aromatics and herbs that can contribute good flavor.... do not season with salt until the end
 
Brown the bones just a little and simmer, as Andy says. I would not do bones for that long however. One hour.
 
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