/ck/ - Food & Cooking

>>17312799

>>17312799
Skim and strain.

>>17312799
Bump for interest, I love making soup and stew and have been wanting to learn to make my own stocks at home

>>17312813
literally just boil meat and aromatics, skim the protein skuzz off the top as it cooks, and strain it with a fine mesh sieve at the end

>>17312813
Do you spice your stock? I only ever use a bay leaf and peppercorns, maybe sprigs of rosemary and/or thyme. Seems like you would limit its usage by spicing it that heavily instead of the actual dish.

>>17312799
Cooking peppercorns for a long time is silly. You overextract and add bitterness to whatever it is you're cooking. You're pulling out undesirable oils.

Very lightly coat your bones and veg in a couple of tablespoons of tomato paste, roast or brown them in a pan for deeper flavor, go easy on the salt, and don't go too nuts with fennel unless you REALLY dig the anise flavor. Mushrooms also make a nice addition.

>>17312824
Gotcha that seems easy, thanks
>>17312827
I had made curry goat from that pic, I needed a little extra seasoning to cover the goat because I did goat bouillon for stock. Most of the seasoning went on the goat for pre roasting in the oven, the few bay leaves went in once everything was prepped and ready to simmer

Roast your bones/trimmings and vegetables, separately, on two parchment-lined sheet trays - at 425F until they are as brown as you want them - especially the chicken bones.

The vegetables will likely cook faster than the chicken bones so they are on a separate tray.

>>17312849
When you cook the shit out of fennel the anise flavor mostly dissipates and is mild.

>>17312799
fennel? well, theres your problem son

>>17312927
I like fennel and it's just a couple fronds

op you are not supposed to put any seasonings beyond pretty much just pepper and bay leaf. do not put any salt, and definitely not any fennel. a stock is supposed to be a base you use in various other dishes. if you use specific seasonings like that in a stock it can mess up the random dishes you put it in

my tip would be to try to hold down all the chunks against the bottom of the pan so its all liquid on top. It makes skimming easier and i feel like it more thoroughly boils the chunks of goodies

I like to buy one of those $5 costco rotiserie chickens and strip off all the meat. I'll save the meat for another dish and use all the other chicken parts for stock. typically the meat and stock end up going back into the same dish together but no reason they would have to

>>17312799
throw that shit out
it'll taste good but limit the dishes you use it in
roasted bones, usual suspects is all you need

>>17312799
Get the cheapest chicken parts with some bones in it you can find. These should be wings or legs. You can also use whole chickens, which will give your fond the strongest and best flavour anyways because of the high meat ratio. Also add small amounts of carrots, onions, leek and celery, parsley, thyme, bay leaves, peppercorns and cloves. Slightly roast the meat and vegetables in the oven if you want a dark fond or not if it should stay white. Cook it for 2-3 hours and strain out all the ingedients. The vegetables should be flavourless mush and can be dumped but the meat can still be used for fricassees.
Use old chickens if you want to use the fond as a broth and younger chickens for sauces.

>>17312813
>$18 for 3 lbs of leftovers
holy fuck

>>17312799
Put 2 parts chicken backs (add feet if you want it be more "bodily") and 3 parts water in the pot (it better be a larger pot, 10 liters or more, cooking stock in small pots is a nightmare imo).
Bring to a boil, skim the scum, reduce the heat as soon as it's starting to boil and the scum is formed to a very gentle simmer (it's around 85 C few centimeters down the surface). Leave for ~5 hours to simmer, return after that, add some onion (I usually add one large to a 10 liter pot). Let simmer for one more hour. For the most clean stock remove the fat from the surface first then strain, if you don't care strain like it is. I'd still recommend removing fat after it's chilled, rendering it and using it in quantity you want, not how it happens to be.
Never let it boil (that's why cooking in smaller vessels is harder, they tend to start boiling after some liquid evaporates after a few hours, with large pot you just leave it there). Nothing bad will happen if you let it cook for more (it'll just reduce more) if it doesn't boil without aromatics, I usually just leave it overnight while I'm sleeping. Aromatics tend to breakdown and make stock less clear imo and "taste extraction" is pretty fast.

>>17313917
It was hunks of goat meat for stew so it looked like very little meat but that's also really cheap for goat where I live. Most goat is $9+ a pound so Ibwas fine making due with frozen stew chunks, especially because the bone really helped thicken out the meal during the simmer

General advice: always keep it around a low simmer. When it gets up to a boil is when it gets cloudy. You can roast things in the oven for a different flavor. Get a good sense of what works for stock (parsnips, onions, celery) and what doesn't (cauliflower, potatoes). Look up recipes but know you can just use them as references. Make your life easier and put the peppercorns, etc. in a tea bag, the kind used for loose leaf. Also, you can save scraps in the freezer. Mushroom stems are one of my favorite things to add.

wash the onion thoroughly and leave the skin on it. the skin has flavor to give

>>17313897
>but the meat can still be used for fricassees
How? By the time I'm usually done with stocks the meat is falling apart and the bones are brittle without connective tissue

>>17312799
Add a small amount of vinegar or lemon juice to leach calcium out of the bones. Doesn't really affect the flavor, but makes it more nutritious overall.

Add roasted chicken feet (find at Asian market if you have one nearby) to increase the amount of collagen/gelatin and to make for a richer stock overall. Also works for cock's combs.

If you want to leave it going all day, put the entire stock pot in the oven with the lid on at about 250F, it will keep it at a nice low simmer but significantly reduces moisture loss and lets you leave the house for hours at a time safely.

>>17312805
>(((kosher for passover)))

>>17317138
Also wanted to add to this, tip #2 also works for chicken skins if you have a bunch of those for some reason. Skins are quite fatty but they also have a lot of collagen and connective tissue which makes for good stock/broth. You will have to skim more fat but the water soluble parts will end up in the finished product.

Also save what you skim (chicken fat) and use it for cooking various dishes.

>>17312799
Chicken noods for eating all week

Pull meat from Costco rotisserie, chop meat into soup size pieces, into fridge
Carcass and skin into a pot of water with a halved onion and a few carrots and celery stalks and some peppercorns
Simmer a few hours
Strain broth, throw broth stuff away
To broth add sliced carrots and celery and sprigs thyme
Put in presoup fridge

Soup time:
Presoup on stove, add egg noods, low boil til noods are done
Chopped chicken meat into deep bowl, ladle noodle soup on top, salt to taste

>>17312799
Cum and MSG

>>17312799
stick to the basics, stock should be versatile about all else. instead how about you freeze the fennel separate and then simmer it in your stock when you make a dish that fennel will benefit? there's no harm in simmering a stock longer and that way you keep your options open with the rest of it

>>17312824
simmer it as low as you can the longer the better

>>17317142
well yeah it's an israeli company