skilletlicker
Head Chef
How do you do that?GB said:...I also split my bones to make it easier for stuff to flow out.
How do you do that?GB said:...I also split my bones to make it easier for stuff to flow out.
skilletlicker said:How do you do that?
FraidKnot said:True stock should be simmered long and slow. As others have stated, ...
...Now, important: Chill the stock in the refrigerator, preferably overnight. Spoon the congealed layer of fat off the top. If you have made perfect chicken stock it will appear to be gellied! Not to worry, you've done it right! The stock will liquify upon reheating. It's perfect.
And yes, of course, you can use it in Gumbo. Who hasn't heard of Chicken & Sausage Gumbo? (raise your hands... heheh)
Fraidy
Ok, good, because mine did come out gellied. I simmered it about 2 or 21/2 hours and I did refrigerate it and scrape off the fat from the top. I used two cups of it in my gumbo and two cups of water and two beef bullion cubes - and I froze the rest of the stock in sandwich bags of one cup each.FraidKnot said:True stock should be simmered long and slow. As others have stated, add some vegetables - onion, carrot, celery. Add peppercorns. Maybe a little salt, how much depending on how much liquid but I wouldn't add too much. I tend to not add herbs because it might contrast with what you plan to use the stock for later, although parsley is a good neutral herb so I throw some in there
30 minutes is (IMHO) too short a time to simmer stock. I cover the carcass well with water (and I also throw in some reserved chicken wings, necks, etc., which I keep on hand in the freezer for making stock with). Bring it to a boil, reduce heat to a simmer. Cover and let it go, lightly simmering, about 4 hours. Strain it into another deep pot or into freezer containers for later use. Discard the vegetables and bones; they've outlived their usefulness.
Now, important: Chill the stock in the refrigerator, preferably overnight. Spoon the congealed layer of fat off the top. If you have made perfect chicken stock it will appear to be gellied! Not to worry, you've done it right! The stock will liquify upon reheating. It's perfect.
And yes, of course, you can use it in Gumbo. Who hasn't heard of Chicken & Sausage Gumbo? (raise your hands... heheh)
Fraidy
christianmomof3 said:Ok, good, because mine did come out gellied. I simmered it about 2 or 21/2 hours and I did refrigerate it and scrape off the fat from the top. I used two cups of it in my gumbo and two cups of water and two beef bullion cubes - and I froze the rest of the stock in sandwich bags of one cup each.
The gumbo had turkey smoked sausage, shrimp and my leftover roasted chicken. I also tossed in a bit of chopped fresh spinach at the end because I had some. It was delicious and there was none leftover. (I kind of wanted there to be a little leftover so I could have some today, but it is gone.) I had a church potluck dinner at my house. Many people ate several helpings of the gumbo.
Sararwelch said:My CIA Professional Chef book says 8lbs of chicken bones for 1 gallon of water, carrots onions and celery, salt and herbs. Simmer for 4 to 6 hours.