Checken stock WAS New kid on the block

[Guest guest]

I am not sure who asked what since there were so many snips and replies, but to

the person who had weak stock, my main question is how long did you cook it?

I always leave it in my crock pot overnight. Chicken bones need to cook at

least 12 hours to get all the nice marrow out and this gives a nice gelatin look

when it is chilled. I am guessing you might have not cooked it long enough?

Another possibility, how much did you put in? I put the entire carcass in,

including any uneated fat and skin.

As for water, I usually put a few cups in, enough to cover the entire carcass.

After cooking for many hours, I also add onion, celery carrots, garlic and other

spices. I cool the mix down, and I strain out the solid, and put inthe fridge

to solidify. Or I put into ice cube trays to freeze and store. Doing it this

way has always produced such a concentrated broth that I always dilute it before

use by at least 50%, and it is still darker than the broths bought in stores.

This broth was wonderful to have on hand when strep ran through my house a

couple weeks ago. I just added some whole wheat noodles and even my sick 4 y/o

ate it when she would not eat anything.

I hope this gives you an idea as to what might have gone wrong.

Carol F

[Guest guest]

That was me that said it was too weak, and I totally missed this

post until now (going back through to see what people said since I

have a thawed chicken in my fridge).

How do you go about it if you have a whole chicken? I have a hen

from Prairie Wind Farms. I was going to just cook it in the crock

pot and eat the chicken, but then the other person's post reminded

me that it's a stewing hen, so probably not appropriate for plain

eating?

So do I just cook the chicken in my crock pot like stock, pick off

the meat, and throw the bones back in, save the meat for later?

~Virginia (new to this and oblivious)

>

> I am not sure who asked what since there were so many snips and

replies, but to the person who had weak stock, my main question is

how long did you cook it?

>

> I always leave it in my crock pot overnight. Chicken bones need

to cook at least 12 hours to get all the nice marrow out and this

gives a nice gelatin look when it is chilled. I am guessing you

might have not cooked it long enough?

>

> Another possibility, how much did you put in? I put the entire

carcass in, including any uneated fat and skin.

>

> As for water, I usually put a few cups in, enough to cover the

entire carcass. After cooking for many hours, I also add onion,

celery carrots, garlic and other spices. I cool the mix down, and I

strain out the solid, and put inthe fridge to solidify. Or I put

into ice cube trays to freeze and store. Doing it this way has

always produced such a concentrated broth that I always dilute it

before use by at least 50%, and it is still darker than the broths

bought in stores.

>

> This broth was wonderful to have on hand when strep ran through my

house a couple weeks ago. I just added some whole wheat noodles and

even my sick 4 y/o ate it when she would not eat anything.

>

> I hope this gives you an idea as to what might have gone wrong.

>

> Carol F

>

>

[Guest guest]

Virginia-

That is what I usually do, I use the meat in a casserole, which I am not sure

how NT a casserole is, but that is what I do.

I may then add some water to the bones, and usually some vegetables and spices

and cook it in the crock pot for at least 12 hours.

HTH. Let me know if you have more q's that I can help you with,

Carol F