/ck/ - Food & Cooking

>>8462135
This is what the culinary institute of America considers a standard stock.

>>8427717
>chicken backs.
Good choice. The necks/back will give you a rich gelatinous stock (pic related) You don't have to roast them unless you are making a brown stock. Most are looking for a white stock which means you put the chicken parts in cold water then crank up the burner until it just simmers, this "sets the protein" of any uncoagulated myoglobin. You then pour off the water, rinse the chicken parts in cold water and clean the pot. then you start the stock making process as usual.

>>8401260
this.
zero salt is the right amount.
And because it's Christmas here is the CIA cookbook page for stock.

>>8389261
Oh yeah, it's the only way to do it if you're not paid to be in the kitchen. Anything over 180F works and even the Culinary Institute of America textbooks says to simmer at 180F. Remember a boiled stock is a spoiled stock.