/ck/ - Food & Cooking

Do you mean the drippings (grease)? It's good for gravy or for pan frying since it's fatty but I don't know about using it for stock since you should skim stock to remove the fat.

Here's how I make stock: Bake chicken, pull apart (separating meat from bones/skin). Put two pitchers of water in pot along with skin and bones, some chopped celery, carrots, onions, salt/pepper, celery salt, onion powder, garlic powder; and let it simmer for a while until it tastes delicious. Then strain into whatever container you're going to save it in.

>>4392580
>skim stock to remove the fat
You skim stock/broth to remove the scum, which is a protein foam much like pond scum. To remove the fat you refrigerate your finished broth overnight and take the big disk of fat off the top.

depends on how you're cooking it.
if you boil it you will have stock.

put in veggies and shit, cook a little bit in oil
add chicken
add water
boil until cooked
>left over water probably tastes awesome already
remove meat from bones
throw bones back in
simmer some more
>legit stock

>>4392596
I've never done the refrigerating thing. :T I always skimmed the foam, let it cool, then skim off the tiny disks of fat once it's cooled a bit. Oops.

>>4392597
also, apparently vinegar helps "draw out nutrients" from the bones.

some hippie blog said it, so I dunno.

>>4392610
It helps leach out some of the minerals into the stock , I do it to my stock. Just a tbsp or so, not too much.

Well I'm lazy. I usually buy boneless, skinless breasts, but they ran out today. So I bought a whole chicken.

I usually just cook the breasts in a large pan, covered, on low heat until cooked. Lots of juices are left over from this usually, that I just throw out.

I was planning on just cutting the whole chicken in half and cooking it the same way, then strain the juices into a container once cooled. Refrigerate that, so I can separate the fat. Use the (non-fat) juice for broth, maybe adding water.

I might just use canned chicken broth for soup, but less so it's thicker. Then add that juice when it's finished. I've done this before with split breasts.

>>4392557
My chicken stock always turns to jello the next day

>>4392661
Ya don't say?

>>4392661
It's supposed to. The reason homemade chicken stock/broth tastes better than canned is the gelatin.

>jar of piss

>>4392602
Both work, it's fine to do it that way. If it's warm, you can get almost all of the fat with brown paper towel, which you can't do as easily when chilled.