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Old 04-13-2009, 11:03 PM   #11
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Join Date: Mar 2009
Location: Olympia, WA
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I think my main concern now is how do I know I didn't add to much water. It has been going for about 3 hours right now and it is taking on a nice yellow chicken soup color. I tasted it with a spoon and it really doesn't have any flavor. Did I screw up?

My grandma told me to throw in some chicken Bouillon cubes. I didn't do it because I am still not sure if that may affect me being able to can the stock?

Does stock have a lot of flavor to begin with? I only added about 1/2 a table spoon of salt to 5 qts water. Husband can't have a whole lot of salt.

You only take from the land what your need.
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Old 04-14-2009, 05:30 AM   #12
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The water should have covered the bones with a little extra. If there is too much water, you can reduce it by boiling after you strain out the bones and other stuff.

It won't have a finished taste because of a lack of salt. You should not add salt to a stock. Always add it to the dish you are using it in. The salt you did add won't be a problem.

Some people boil it way down so it's double strength or more then freeze it. That way it takes up less space and dan always be brought back to normal strength with added water.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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