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Old 03-24-2009, 12:53 PM   #11
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
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the demand for wings, skinless boneless breasts, etc is so great both in groceries and restaurants, that there is a lot of the chicken left over...backs necks feet, skin, carcass etc...all of which can be simmered for stock and broth. The demand for commercial stocks etc is a good thing in helping the food industry waste very little.

You can make stock at home from leftovers. Buy whole chicken and roast, making stock from the carcass after a meal or two from the bird. Cut your own chicken parts and make stock from the trimmings and carcass not used. etc.

Nothing in my kitchen goes to waste.

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Old 03-24-2009, 01:02 PM   #12
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Location: Utah
Posts: 863
Originally Posted by mike in brooklyn View Post
I'm with you Sparrowgrass and Monkeytree.

Stock, as opposed to broth, must have a gelatinous quality to it which requires long cooking of bones.

I freeze all wing tips, giblets (except liver) and bones of chicken which I have cooked along with defatted drippings of the chicken. When I have
about 1 1/2 gallons of frozen fixings I boil them with an onion and carrot
for up to 6 hours - defat the liquid and freeze the stock.
If making beef stock I would roast the bones first and boil them for
5-6 hours with onion and carrot.
Why do you roast the bones first, and how?


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Old 03-24-2009, 06:16 PM   #13
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Join Date: Mar 2009
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In most chicken stocks, they are white and you do not roast the bones first. In a veal stock you roast the bones to develope the flavor and give the stock color. You not now only brown the bones in a veal stock, but you also brown the mirepoix. It is just like when you brown meat in a pan.

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