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Old 12-17-2014, 06:27 PM   #11
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My job slows down in the winter but lots of hours in the summer so thats when I spend my extra to stock up.

I have 1/2 a beef and 25 whole chickens in my chest freezer along with seasonal veg/fruit from the summer when it's best.

We get the butcher to leave extra meat on our soup bones so all my soups come from a good solid base all winter.
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Old 11-15-2015, 06:09 AM   #12
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Question

Has anyone browned their chicken bones (in a hot oven) before making stock? I have a 'recipe' that says to bake them for 20 mins before forming a stock with veg. I would like to know how this compares with just simmering the bones.

I ask because I usually make chicken soup with a stock made from organic chicken bones. However, despite using bones from 2 chickens, I have not found the flavour as good as I expect it to be (and that's after about a 90 mins. simmer!)

Does browning the bones first produce a better flavour (or just changes the colour)?
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Old 11-15-2015, 08:43 AM   #13
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You bet! If I'm going to take the time and effort to make a great stock, I want the most flavor out of it. I'll even roast off the veges as well. The last beef stock I made, has the consistency of jello at room temperature.
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Old 11-15-2015, 10:32 AM   #14
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Quote:
Originally Posted by Kevin86 View Post
My job slows down in the winter but lots of hours in the summer so thats when I spend my extra to stock up.

I have 1/2 a beef and 25 whole chickens in my chest freezer along with seasonal veg/fruit from the summer when it's best.

We get the butcher to leave extra meat on our soup bones so all my soups come from a good solid base all winter.
Please post your address so we can come over for dinner.
Just teasing there.
Oh for beans, we typically use water and bacon pieces.
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Old 11-15-2015, 11:54 AM   #15
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Quote:
Originally Posted by creative View Post
Has anyone browned their chicken bones (in a hot oven) before making stock? I have a 'recipe' that says to bake them for 20 mins before forming a stock with veg. I would like to know how this compares with just simmering the bones.

I ask because I usually make chicken soup with a stock made from organic chicken bones. However, despite using bones from 2 chickens, I have not found the flavour as good as I expect it to be (and that's after about a 90 mins. simmer!)

Does browning the bones first produce a better flavour (or just changes the colour)?
It absolutely produces better flavor. The browned caramelized bits are delicious, just like when making a pan sauce from pan-seared meats. Like Craig, I roast the vegetables, too. These pix are from making turkey stock that way last year. I used wings, roasted them, removed the meat and put (most of ) the skin and bones into the stock. It makes a huge difference. In cooking school, they even have different names - basic stock and brown stock.
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Old 11-15-2015, 12:29 PM   #16
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Thanks for your replies to my above post (# 12) - I will be using this method in future.
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Old 11-15-2015, 02:30 PM   #17
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My daughter has the flu. So I am going to make her a chicken soup with noodles. Nothing like Mama's chicken soup.
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Old 11-15-2015, 03:22 PM   #18
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Originally Posted by Roll_Bones View Post
I rarely have any stock on hand other than chicken and sometimes turkey.
I use chicken stock to cook fresh beans and for many other uses like thinning down marinara sauce.

There are times I wish i had some homemade beef stock, but making beef stock is not as easy as chicken and i never see beef stock available in Costco.

So I use chicken stock, water or beer for most every task that requires some liquid.
Stock can be made from virtually and bones. Including ham and wild game. I make stock whenever I can get bones, reduce it to glace consistency, then rehydrate as needed. Bones, particularly beef bones, seem to be getting harder to obtain.

Unsalted Kitchen Basics is fairly good stock, and is somewhat available here. I keep it on hand.
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Old 11-15-2015, 03:24 PM   #19
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Originally Posted by creative View Post
Has anyone browned their chicken bones (in a hot oven) before making stock? I have a 'recipe' that says to bake them for 20 mins before forming a stock with veg. I would like to know how this compares with just simmering the bones.

I ask because I usually make chicken soup with a stock made from organic chicken bones. However, despite using bones from 2 chickens, I have not found the flavour as good as I expect it to be (and that's after about a 90 mins. simmer!)

Does browning the bones first produce a better flavour (or just changes the colour)?
I always do. You get better flavor and less fat in your broth.
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Old 11-15-2015, 04:11 PM   #20
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You might try to keep Better Than Bullion on hand. They have the "reduced sodium" ones in all the flavors. It is not only great for enhancing the flavor of your gravy, but your soup stocks. Certainly beats using bullion cubes that have more salt than flavor.
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