Guest guest Posted July 23, 2005 Report Share Posted July 23, 2005 If I am attempting chicken stock with 2 pounds of necks, how many feet would I put in? two? I'm going to get frames next time because they are even cheaper! Can I use a 6 quart crock pot (hope my conversions are about right) or would it be better on the back burner on the stove? By this I am trying to find out if I should be bringing it to a boil pretty quickly or let it go long on simmer? Ok, one more. In Sally's recipe for beef stock in NT and on the website, she says that what you get is a brown liquid that doesn't even smell nice (not direct quote I know). But if this is the case how is it going to be palatable when I use it in soup and the like? I have so many questions that I hope you can iron out for me.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2005 Report Share Posted July 23, 2005 > If I am attempting chicken stock with 2 pounds of necks, how many feet > would I put in? two? I'm going to get frames next time because they > are even cheaper! > Can I use a 6 quart crock pot (hope my conversions are about right) or > would it be better on the back burner on the stove? By this I am trying > to find out if I should be bringing it to a boil pretty quickly or let > it go long on simmer? > > Ok, one more. In Sally's recipe for beef stock in NT and on the > website, she says that what you get is a brown liquid that doesn't even > smell nice (not direct quote I know). But if this is the case how is it > going to be palatable when I use it in soup and the like? , Throw in as many feet as you can spare and cover with water. If the volume is greater than six quarts, use the stove. I've never used a crock pot but it sounds very low-maintenance. You should be bringing it to a boil very quickly and then skim and then let go long on simmer. Re: beef stock. What you get when the stock is immediately finished is nasty in appearance, to the unfamiliar. She is warning people who have never done this before not to despair and throw it out prematurely. When it is strained, and the seasonings adjusted, it is one of the finer things in life. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2005 Report Share Posted July 23, 2005 - >If I am attempting chicken stock with 2 pounds of necks, how many feet >would I put in? two? I'm going to get frames next time because they >are even cheaper! The more the merrier! - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2005 Report Share Posted July 27, 2005 hey guys, reckon this chicken stock is about ready to turn off now. So......was wondering if I could strain it through pillowcase like kefir - that wouldn't be bad for the gelatin, which had better be in there? Will use other metal mesh strainer otherwise. Thanks in advance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2005 Report Share Posted July 27, 2005 hey guys, reckon this chicken stock is about ready to turn off now. So......was wondering if I could strain it through pillowcase like kefir - that wouldn't be bad for the gelatin, which had better be in there? Will use other metal mesh strainer otherwise. Thanks in advance I don't care if my stock is clear or not, so I just strain mine through a metal strainer. I'm not sure what difference that would make with the gelatin, unless your trying to strain cold/refrigerated stock, where the gelatin has solidified somewhat. I strain mine when it's room temp. Rebekah Quote Link to comment Share on other sites More sharing options...
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