REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Share Your Recipe => Topic started by: Nate on November 27, 2015, 07:43:32 PM
-
so I had 4-5 chicken/turkey carcasses in the freezer from the last few months and yesterdays day of thanks, and I thought I would share how I make homemade chicken stock.
here was the basis for my recipe, I found it on ball's website. http://www.freshpreserving.com/recipes/chicken-stock
and here are the 2 pots worth of starting stock.
oh and I put a habanero pepper split down the middle in each pot for a little nip.
chicken stock ingredients and directions:
- chicken carcas's (i usually use 2 per pot)
- 2 yellow onions quartered
- 1 small package of celery chopped up into 1 inch pieces
- 1 small bag of carrots chopped up into 1 inch pieces
- a couple jalapeno's halved
- sodium free chicken bullion (to taste)
- 1 large pot
- water to fill pot to within 2 inches from the top
directions:
1. put carcass into pot
2. add all vegetables to pot
3. add bullion to pot
4. fill pot tp with in 2 inches from top
5. bring pot to a boil and reduce contents by 1/2 or 3/4
6. refill pot and repeat step 5
7. once pot has reduced a second time strain all contents
8. throw away all bits from liquid
9. put liquid into refrigerator until all the fat has solidified on top of the liquid
10. remove fat and throw away
11. bring liquid to a boil
12. pressure can according to whatever instructions you follow
-
That looks very good, right up to the pepper.
-
Looks good I was actually thinking abut doing that today or tomorrow. I put carrots in mine and more celery. Just rinse them off and break them in half. The onions I just cut in half and throw them in. I used the last of my homemade last week making soup. When it came time to do the turkey for thanksgiving I remembered I was out. I always put chicken stock in the pan to keep it moist. Works better than just water. Too late to get to the store I dug through the cabinets and found an old jar of bullion cubes that expired last year. Had to make due and no one noticed.
-
here is the stock after a good 12+ HR boil. everything has been strained. this will reduce a little bit, and then get put in the frig until tomorrow so that I can get rid of all the fat, then time to can.
-
jarred and ready to go in the pressure canner. pressure can for 25 minutes QTS and 20 minutes PINTS @ 10lbs
ill get one when all 11 QTS are complete in about 2 hours.
-
and here is the final result. I got 11 QTS of stock.
-
Every time i make stock, it gelatinizes in the fridge. I'm not going for near the time that you are so i don't think it's too much collagen extraction, but could it be I'm over-reducing the stock or just have really young birds w/ extra collagen? the fun part is the blind taste test to the kids; "who wants a bite of jello?" expecting homemade peach and getting cold chicken soup can be pretty funny.
-
I've never had that problem. I've had it turn extra dark like concentrate. Thats strong. Had to cut it with half a qt of water when I used it.
-
There are good health benefits from that collagen
Sent from my iPhone using Tapatalk
-
I would venture to guess that you are not letting it boil long enough.
heres the steps that I use.
1. All bones into a pot
2. Add chopped onion, carrots, celery and garlic
3. Fill pot with water and bring to a boil
4. Repeat step 3 at least twice
5. Strain all the liquid out
6. Repeat step 3
7. Once the water has reduced by half, strain (thru several layers of cheese cloth or the big oil filters (chicken fryer oil ones))
8. Refill pot and reduce to your flavor profile
9. Can stock
this is the method I use, yours many differ?
-
i think technically i'm making broth and taking it too far for that but not far enough for stock because i never added more water.