Making chicken stock. Is there a way to make it richer?
I’ve make 36 cups using 4 rotisserie chicken carcasses and a gallon ziplock of various veggie scraps. It’s good, but not great.
by sunnysideup2323
7 Comments
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BelleRose2542
What do you mean by “richer”? More chicken-y, more gelatinous, darker…? Also, what’s your current process? Boiling it all together for how long, slow cooker, pressure cooker…??
unhappygounlucky
Tell it to buy MSFT.
Uzzaw21
Some may frown on this but to bring out more umami I add a couple dashes of MSG when making bone broth.
Pitiful-Astronaut-82
First fry the skin, bones, and any fat until brown in your pot, then brown your veggies in that. Add in LOTS of garlic and onion skins, like LOTS. The papery skins add so much flavor. Simmer it very long and slowly, try to keep it just below boiling for a clear broth.
IronSide_420
Here are a couple of tips i use regularly to make a better stock.
•I would decrease the amount of water or increase the chicken bones. That’s 9 quarts for 4 carcasses, which seems like not the best ratio to me.
• Roast your chicken bones! 450 degrees for anywhere from 45 minutes, 1 hour, or even longer. Just give them a dark golden and roasted color.
• A 1 lb pack of chicken feet is sold in most grocery stores, and it typically is around 2 dollars. This is an amazing way to increase the gelatin/collagen content, which helps increase the richness of the stock. Roast these chicken feet alongside your other chicken bones/carcasses.
• you should not be salting your stock.
• normal aromatics like onion,celery,carrot work great, also some whole peppercorns, bay leaves, and a few sprigs of thyme. This will give you a very traditional and delicious stock.
•instead of going low and slow, i first bring it to a hard boil, then i reduce down to nice softer rolling boil. Boiling will agitate the bones, which helps break down/release connective tissue, collegan, and fat.
• the longest I’ve ever gone is 6 hours. I honestly can’t imagine going for 12 hours. For me, i only go that long when making pork stock. Chicken bones are much softer and absolutely don’t need that long.
•QUESTION: Are you adding water throughout that 12 hours? If so, that would obviously dilute the intensity of the stock.
My stock usually results in about 6 quarts of stock. If you used your 4 carcasses, 1 pack of chicken feet, some simple aromatics, and about 8 quarts of water, you’ll produce about 6 quarts of rich and delicious stock. Chilled in the fridge, this stock should fully solidify into gelatin.
jibaro1953
I fortify mine with some better than bullion chicken and vegetable bases.
Also add a couple of whole cloves along with the usual suspects.
I use raw, skin on, bone in chicken thighs.
You can’t get much of a stock from what’s left of a rotisserie chicken.
7 Comments
Hi u/sunnysideup2323,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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What do you mean by “richer”? More chicken-y, more gelatinous, darker…?
Also, what’s your current process? Boiling it all together for how long, slow cooker, pressure cooker…??
Tell it to buy MSFT.
Some may frown on this but to bring out more umami I add a couple dashes of MSG when making bone broth.
First fry the skin, bones, and any fat until brown in your pot, then brown your veggies in that. Add in LOTS of garlic and onion skins, like LOTS. The papery skins add so much flavor. Simmer it very long and slowly, try to keep it just below boiling for a clear broth.
Here are a couple of tips i use regularly to make a better stock.
•I would decrease the amount of water or increase the chicken bones. That’s 9 quarts for 4 carcasses, which seems like not the best ratio to me.
• Roast your chicken bones! 450 degrees for anywhere from 45 minutes, 1 hour, or even longer. Just give them a dark golden and roasted color.
• A 1 lb pack of chicken feet is sold in most grocery stores, and it typically is around 2 dollars. This is an amazing way to increase the gelatin/collagen content, which helps increase the richness of the stock. Roast these chicken feet alongside your other chicken bones/carcasses.
• you should not be salting your stock.
• normal aromatics like onion,celery,carrot work great, also some whole peppercorns, bay leaves, and a few sprigs of thyme. This will give you a very traditional and delicious stock.
•instead of going low and slow, i first bring it to a hard boil, then i reduce down to nice softer rolling boil. Boiling will agitate the bones, which helps break down/release connective tissue, collegan, and fat.
• the longest I’ve ever gone is 6 hours. I honestly can’t imagine going for 12 hours. For me, i only go that long when making pork stock. Chicken bones are much softer and absolutely don’t need that long.
•QUESTION: Are you adding water throughout that 12 hours? If so, that would obviously dilute the intensity of the stock.
My stock usually results in about 6 quarts of stock. If you used your 4 carcasses, 1 pack of chicken feet, some simple aromatics, and about 8 quarts of water, you’ll produce about 6 quarts of rich and delicious stock. Chilled in the fridge, this stock should fully solidify into gelatin.
I fortify mine with some better than bullion chicken and vegetable bases.
Also add a couple of whole cloves along with the usual suspects.
I use raw, skin on, bone in chicken thighs.
You can’t get much of a stock from what’s left of a rotisserie chicken.