Chicken stock

[Anonymous No.16809049]

I ate half a chicken yesterday.
Didnt eat it completely to the bone.
Added some garlic and now I've been boiling/simmering it on and off for the past 8 hours.

Can i just drink this meaty broth? I dont have much shit at home right now. I was thinking about adding some frozen broccoli or some rice with salt and pepper. Maybe add some eggs?

Also general broth/stock thread.

[Anonymous No.16809054]

>>16809049
I guess yeah, I normally drink it when I'm sick and shit. You don't usually add garlic to chicken stock but whatever, also you should have added some mire poix, but im sure it will taste fine

[Anonymous No.16809067]

>>16809049
I dislike just drinking chicken stock and I would much rather see you use it in some recipe, however if you're set on drinking it might I suggest adding just a bit of miso paste to it.
Shit's divine in chicken stocks, adding a much needed punch to their otherwise bland taste.

[Anonymous No.16809072]

>>16809049
I would drain the fat then it's epic

[Anonymous No.16809081]

>>16809049
Ketolards talk about drinking bone broth so yeah I see no reason you couldn't drink chicken broth.

[Anonymous No.16809086]

Anyone else have issues when putting stock in the fridge where it coagulates? I assume it's from too much fat, but I just put spices/whole chicken/celery/carrot/onion in the pot. Assuming it's because of the fat content in the skin but there can't be that much, and it shouldn't be the connective tissues either. Basically just boiled the chicken in water, stripped the carcass to the bones after it was cooked and simmered the bones and detritus. Always solidifies in the fridge though.

[Anonymous No.16809089]

>>16809049
>Can i just drink this meaty broth?
yes, i dont know how rich of a broth youll get from half a chicken but it is very drinkable

[Anonymous No.16809091]

>>16809086
>issues when putting stock in the fridge where it coagulates?
But that's good?
What exactly is your issue?

[Anonymous No.16809093]

>>16809067
Oh cool idea. I just happen to have some good miso paste in my fridge. I guess i don't need to add salt if im using the miso paste.

[Anonymous No.16809094]

>>16809086
thats collagen + fat you dummy and its completely normal
you would have to remove it chemically from ur broth to not coagulate
just heat it up in abit water and it goes normal again

[Anonymous No.16809104]

>>16809086
>>16809094
I would think the main thing to coagulate a bone stock would be gelatin.
But anyway, it coagulates because there are coagulants in it. That's completely normal and generally desirable.

[Anonymous No.16809110]

>>16809091
No issue just curious.

>>16809094
Okay that makes sense. I always forget chicken has that since I rarely slow cook the fuckers and have to think/worry about collagen. Just drives me nuts having to effectively rehydrate a soup when I'm heating it up.

[Anonymous No.16809135]

>>16809049
Congratulations, you’ve just discovered soup.
Isn’t this board amazing?

[Anonymous No.16809148]

>>16809110
>No issue just curious.
the coagulation you see(post picture) is the stock gelatinizing. the collagen and gelatine that comes from the bones/ligaments is good for you

[Anonymous No.16809150]

How long do you have to simmer the broth for ? What are the signs that the stock is ready ?

[Anonymous No.16809184]

>>16809150
the longer you have it on, the more taste
you can do 40 mins, 2 hours, 4 hours, 8 hours, overnight
the longer, the richer
when I do my multiple meat ramen
with pork-beef-chicken-fish scraps
I simmer it overnight about 10 hours

[Anonymous No.16809209]

>>16809049
a Vietnamese restaurant near me gives you complimentary beef broth with onion slices floating in it while you wait for your food
it's actually pleasant

[Anonymous No.16809211]

>>16809209
whoops meant chicken broth

[Anonymous No.16809253]

>>16809150
Poulty fond doesn't need to cook that long. 3 hours should be enough. Veal, beef, game or pork need much longer, because the bones are so much more massive. In the first 4h you mostly get flavour and after that you extract the collagen from the bones, which thickens the fond.

[Anonymous No.16809267]

>>16809184
so how do i make 5L of chicken stock, gimme a recipe that can be kept in the freezer

[Anonymous No.16810134]

>>16809267
Anon, you throw in a bunch of chicken.
You boil it however long you want
It's done.
People online suggest boiling it on high heat is preferable to just simmering - just keep checking on it and add more water from time to time. Maybe there's a difference, I don't know. I just know you can make a perfectly fine stock by simmering too.
You can't mess it up unless you try to. Remember that you'll be using it in a variety of dishes later on so avoid salting it or, honestly, adding anything at all that might make it less versatile.
Yeah you could probably get fancier than just boiling chicken if you know what you're doing but you obviously don't because you're asking for a stock recipe.
Start small - having access to good plain chicken stock can elevate your cooking well enough on its own.

[Anonymous No.16810156]

>>16809086
It's supposed to do that retardo

[Anonymous No.16810462]

>>16809267
You just need 1kg chicken for 1-2l fond. Depending on how strong you want it and how strong the chickens flavour is.
For a pale fond you just cut the chicken in pieces and throw everything in cold water and cook it for 3-4h on the stove.
For a dark fond lightly roast the chicken pieces in the oven and do the same as for the pale fond.
Traditionally you also add some aromatics like root vegetables (onions, leek, carrots, celery (root), parsley root, turnips etc. Other aromatics are just parsley, thyme, bay leaves, cloves, pepper corns and allspice.
Meat to aromatic ratio varies from recipe to recipe. Escoffier uses 10 parts meat and bones to 1 part vegetables for his haute cuisine fonds. Most recipes for home cooking rather use 4:1-2:1.
Best parts to use for fonds/broths are those, which also have some bones in it and are cheap for you. Don't just use bones or carcasses as those won't leave you with much of a flavour. Mostly whole chickens, wings or legs. You also shouldn't add salt to extract more flavours. You can use the meat for fricassees after.

[Anonymous No.16810552]

>>16809049
Use it to make oatmeal or rice.

[Anonymous No.16810566]

>>16810462
Tldr

[Anonymous No.16810810]

>>16809081
If you throw in some chopped some vegetables and noodles into chicken broth, you get chicken noodle soup. There's nothing wrong with consuming plain chicken broth.