Recent content by gwh

I think I'll try roasting the bones beforehand. Thanks again everyone

Thanks for the replies, I simmer for around 4 hours. A few years ago I used to make a smaller amount of stock with about 2 to 3 carcasses and about 6 chicken wings (and the other veges etc.). When I did it that way, it always turned out gelatinous. I just can't understand why a larger amount...

Hi everyone, I've been making chicken stock lately with 2 kg of chicken carcasses and 1 kg of chicken necks. I put in the usual veges and bouquet garni, but every time I make it I don't get that gelatinous type stock that you're supposed to achieve. I wondered if someone could tell me how I...

Thanks for the advice

Oh right - and how long would you let it cook for?

Thanks for the reply, But what about the skimming part? As mentioned, when doing it the stove-top way you need to skim it regularly but I'm not sure how you'd go about doing this with a slow-cooker due to the low temperature, ie. not sure if any scum would appear and therefore the stock would...

Hi everyone, I wondered if it was possible to make chicken stock in a slow cooker? As cooking stock on the stove top requires regular skimming of the scum during the first stage, I didn't know if you'd be able to do this with a slow cooker so I wasn't sure if it was possible. Appreciate any...

I'll have to try it both ways and see for myself. Thanks for another alternative.

Thanks - that's sounds perfect. Will it a try.

I think the happy medium - "double stock" is the way to go for me. I might also try roasting first as suggested. This would eliminate the wasted chicken and I wouldn't have to simmer a second chicken after the stock is done. Kosher chicken as suggested could be something to try also. Thanks...

I kind of always thought stocks were used as the basis for a soup and therefore to get the best flavor you needed to simmer it for hours and hours. A broth to me sounds like a weak stock.

Thanks for the replies, Yeah I thought stock making was one process where you toss everything once it's done and then you use the stock to make the chicken soup with other chicken. That's why I couldn't understand why some recipes do both together. I guess it depends on how long you simmer the...

Hi everyone, Often in chicken soup recipes the chicken (whether it be whole chicken, chicken pieces or otherwise) is used to produce the stock and then the recipe says to remove the chicken at a certain point to take off all the meat and then return it back into the stock with the other veges...