Does anyone here actually make their own chicken stock?

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

I certainly make my own chicken stock/broth and have made it for more
years than I care to count. I have made the stock/broth out of raw
chicken, bones and giblets, roasted carcasses with left over gravy and
vegetables and out of the little packages of giblets, cut off wing
tips and other scraps of raw bones and chicken. At times, I have
utilized a combination of two or more of these.

As I use a lot of stock in cooking, I can never have enough of it.
There is a store in New York City, Fairway's, that sells raw chicken
bones and raw chicken backs in their poultry department. Those, with
chicken gizzards and chicken feet, make a tasty broth. Of course, you
have to add all sorts of herbs and vegetables, roasted and/or raw.

On the other hand, I have never attempted making my own tomato sauce
or spaghetti sauce. I am not an adventurous cook. :o)

On Wed 29 Jun 2005 03:26:18p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

How many of you-all actually make your own chicken stock/broth? This
group turned me on to saving tomato sauce in the zip-loc squarish
stackable plastic containers. I believe they hold about 2-3 cups each.
Would you use these to freeze the home-made chicken stock? Do you think
it might take on the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

I don't always make my own, but I do make it periodically and try to keep
some in the freezer. If I have a leftover carcass, I usually buy
additional backs, necks, etc., to add to it. I roast them all before
making the stock.

I have no real guideline, but I usually fill my stockpot 1/3 to 1/2 with
the chicken parts before adding the vegetables and seasonings, and lastly
the water.

I suppose it depends on the type of plastic container, but I've never had a
problem with "plastic" taste.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

I save my empty Miracle Whip and Mayonaise jars and use them to freeze
chicken or beef stock. The jar holds just a little more than 3 cups
which is just right for making soup. Being class there's no fear of the
stock taking on a taste from the container.

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

Always. It's the only kind of chicken stock I'm willing to use. As
for ratios, I never worry about specifics like that in soup. Water to
cover the carcass or chicken bits. Vegetables and roots to flavor
(onion, garlic, celery, carrots, broccoli stems, all that "stuff" from
the freezer). Boil it until the color and flavor is right (this varies
depending on how the chicken was cooked, or not cooked). Let it cool,
skim off the fat. Divide it up and freeze it. I sometimes also reduce
it down further to more of an intense concentrated broth, divide into
ice cube trays and freeze. You can store the frozen cubes in ziploc
bags or plastic freezer storage boxes. The cubes can be diluted for
broth as desired.

Alexis.

Alexis said:

Always. It's the only kind of chicken stock I'm willing to use. <snip>

Sorry. That sounded terribly snotty. I didn't intend for it to come
out quite like that. My only point was that chicken broth is generally
more expensive for me to buy than it is it make, and the sodium and fat
content is higher than what I make for myself. The flavor of the
homemade stock is markedly better than store-bought. I save up all of
my chicken parts and leftovers. Ditto vegetable bits and pieces and
stems. When I have enough, it all goes into the pot!

Dee said:

How many of you-all actually make your own chicken stock/broth? This
group turned me on to saving tomato sauce in the zip-loc squarish
stackable plastic containers. I believe they hold about 2-3 cups each.
Would you use these to freeze the home-made chicken stock? Do you think
it might take on the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Funny you should ask: I just made chicken stock last night! I roast the
chicken bones first, along with carrots, onions, celery, and parsnips.

Then I pile them in the stockpot, adding enough water to cover. I don't
calculate a ratio; I just add water to cover, with maybe an inch extra. If
I have a specific purpose in mind for the stock, I might also add a sachet
of herbs and spices (especially tarragon and pepper). Once it's approaching
a boil, I turn the heat down so that it only bubbles occasionally, and
periodically skim the gunk off the top. It takes a LONG time to extract the
flavor and reduce at that temperature, but it's mostly time that you can
spend doing other things.

I do indeed store the stock in those plastic containers, and I've never
noticed a "plastic" taste in the stock as a result.

Bob

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

I save the backs every time I spatchcock a chicken for the grill. When
I have enough, I make stock. I cover the bone with water, and a little
more.

The other night, I made some delicious cioppino using frozen stock that
came from last year's Thanksgiving turkey. Ziplock bags work well as
you can shape them to fit odd spaces in your freezer.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

LOL we make a batch every week. Normally it gets used up before it needs
to be frozen; soup with Chinese noodles is a frequent late supper for
me.

No particular ratio of chicken to water. If it's too thin easy enough to
boil down a little.

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This
group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you
use
these to freeze the home-made chicken stock? Do you think it might take
on
the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

LOL we make a batch every week. Normally it gets used up before it needs
to be frozen; soup with Chinese noodles is a frequent late supper for
me.

No particular ratio of chicken to water. If it's too thin easy enough to
boil down a little.

Thanks for all the good inspiration and information. Yikes, I just can't
take the canned anymore. I haven't used canned chicken broth in years,
(I've used vegetable broth); but I bought a number of cans and they're just
sitting there after only using a few. I know, Rachel Ray uses cans upon cans
of it, but --
Dee

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This
group turned me on to saving tomato sauce in the zip-loc squarish
stackable plastic containers. I believe they hold about 2-3 cups each.
Would you use these to freeze the home-made chicken stock? Do you think
it might take on the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

I certainly make my own chicken stock/broth and have made it for more
years than I care to count. I have made the stock/broth out of raw
chicken, bones and giblets, roasted carcasses with left over gravy and
vegetables and out of the little packages of giblets, cut off wing tips
and other scraps of raw bones and chicken. At times, I have utilized a
combination of two or more of these.

I do same as you and with the different combinations, no 2 stocks are the
same. Once in a while I'll make it with those large packages of wings that
are on sale, browning the wings and then adding all the onions, carrots,
celery and garlic together. I love having a lot of stock on hand.

Quoted message said:

As I use a lot of stock in cooking, I can never have enough of it. There
is a store in New York City, Fairway's, that sells raw chicken bones and
raw chicken backs in their poultry department. Those, with chicken
gizzards and chicken feet, make a tasty broth. Of course, you have to add
all sorts of herbs and vegetables, roasted and/or raw.

On the other hand, I have never attempted making my own tomato sauce or
spaghetti sauce. I am not an adventurous cook. :o)

Maybe not adventurous in the kitchen... 😉

Jack Soupy

Dee Randall said:

How many of you-all actually make your own chicken stock/broth?

Always. Freeze it in 1 or 2 cup portions after de-fatting. No salt
until you use it. That's the only one I make though - no beef or
veal. At least not yet.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Dee Randall said:

Quoted message said:

sitting there after only using a few. I know, Rachel Ray uses cans upon cans

of it, but --
Dee

But then, that would be a good reason to avoid it <G>

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

I sometimes make my own chicken stock. I have a bag in the freezer where I toss
bits and pieces like chicken spines. When I get enough of them I put them in a
pot, cover with water, a little onion, carrot and celery and simmer it for a few
hours. A carcass should be covered. As the water evaporates you can crush the
carcass to keep it submerged.

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This
group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would
you use
these to freeze the home-made chicken stock? Do you think it might
take on
the pastic taste of the container?

I should think the plastic would be fine for storage, but an even better
method for long term storage of chicken stock is to boil it down to a
thick, jelly. This is then used by the tablespoon to make quick stocks
and flavour soups and sauces or for a roux. Kept in an air tight
container in the refrigerator it holds it flavour longer, i have never
cared for frozen and reheated stock.

Quoted message said:

Is there a ratio of chicken carcass to water (before one adds their
own
vegetables)?

I use 1 whole roasted chicken carcass for about 1-1 & 1/2 gallons of
water. I always use a roasted chicken carcass, i have on a number of
occasions tried using a whole raw chicken to make stock with, but did
not like the out come, the stock was weak and the bulk of the chicken
took up so much room in the stock pot that even if it had been a good
stock there was little of it when the whole chicken was removed.

Save up pieces of chicken, necks, giblets, bones, feet etc., but not the
liver in the freezer and when you have a pound or so make a stock with
them.

Stocks, the "fonds de cuisine" are the very basis of good soups, and
though they require time they require little effort. When i am making a
fresh pot of stock a few bowls usually get eaten straight off it is so
good, then it is later used as the "foundation" of many other dishes.

Quoted message said:

thanks for any comments.
Dee

---
Joseph Littleshoes

Margaret Suran said:

On the other hand, I have never attempted making my own tomato sauce
or spaghetti sauce. I am not an adventurous cook. :o)

You've never had Harry's sauce??? This is way too good to be missed!

* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (Damsel's addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.
2. Empty the tomatoes into a large saucepan on medium heat and mash them.
Stir in the vegetable mixture. The resulting blend should be quite thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.
3. Add in the wine and continue to simmer for a few more minutes. Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.
4. The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28 ounce jars.

Cuisine:
"Italian"
Source:
"rec.food.cooking"

- - - - - - - - - - - - - - - - - - -

--
Coming at you live, from beautiful Lake Woebegon

In article <[email hidden]>,

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

I haven't noticed that, but I usually freeze them in the ice cube
tray and put the cubes in a freezer bag.

Quoted message said:

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

I don't know if there is a ratio, I just barely cover the carcass
with water.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>, "Dee Randall"

Quoted message said:

How many of you-all actually make your own chicken stock/broth?

<sits up straight and raises hand>

e zip-loc squarish

Quoted message said:

stackable plastic containers. I believe they hold about 2-3 cups
each. Would you use these to freeze the home-made chicken stock?

Sure would.

Do

Quoted message said:

you think it might take on the pastic taste of the container?

No.

Quoted message said:

Is there a ratio of chicken carcass to water (before one adds their
own vegetables)?

Cover with water. Or drown the bones and supplement with chicken base.
It could happen.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

Margaret Suran said:

Dee Randall said:

How many of you-all actually make your own chicken stock/broth? This group
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?

Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?

Thanks for any comments.
Dee

I certainly make my own chicken stock/broth and have made it for more
years than I care to count. I have made the stock/broth out of raw
chicken, bones and giblets, roasted carcasses with left over gravy and
vegetables and out of the little packages of giblets, cut off wing
tips and other scraps of raw bones and chicken. At times, I have
utilized a combination of two or more of these.

As I use a lot of stock in cooking, I can never have enough of it.
There is a store in New York City, Fairway's, that sells raw chicken
bones and raw chicken backs in their poultry department. Those, with
chicken gizzards and chicken feet, make a tasty broth. Of course, you
have to add all sorts of herbs and vegetables, roasted and/or raw.

On the other hand, I have never attempted making my own tomato sauce
or spaghetti sauce.

Tomato sauce is much simpler to prepare than stock. And you can make
your tomato sauce just like you do stock... go to the back of the
produce department and ask to rummage through their dumpster.

Sheldon

I have made my own chicken stock for years. I use a very reliable and
tasty recipe. I freeze it in plastic bags - you could use plastic
containers I guess. It takes TIME, but you have to simply accept
that.

Here goes:

CHICKEN STOCK

Put 2 chicken carcases in a stockpot with water (mine is about 6
inches high and I fill to within 2 inches of the top).
Heat on high until the liquid begins to simmer, and then add 1 onion
including skins, 1 carrot, 1-2 sticks celery, some green leak leaves
if you have them, 6 black peppercorns, 2 bay leaves, some stalks of
fresh parsley and a couple of sprigs of thyme, two or three brown
mushrooms and a couple of large tomatoes.

Bring back to the boil and simmer the stock for 4 hours. Strain off
the vegetables and refrigerate the remining stock overnight. Remove
any fat that has accumulated on top.

Note that this stock does not have any salt or pepper. You will need
to add this when you use the stock later.

This is a fairly concentrated stock. If you want to simply make
stock as a chicken broth, you will only need one chicken carcase and
perhaps one bay leaf.

I've used this recipe for a very long time and sometimes I don't have
mushrooms on hand. I always seem to have fresh parsley and thyme, but
if I didn't I would pop in a good pinch of dried herbs.

Cheers

Daisy

Carthage demands an explanation for this insolence!