Edit: Absolutely delicious. Froze it so I can add a bit to sauces by shaving bits off and boiling in water. So delicious and it thickens it up a bit too. This with broccoli, garlic, soya sauce, ginger, and a bit of honey is killer.
I think this is going to be worth it. Bit worried, as I mixed all of that whiter stuff on the top into the bottom. Way too much flavour to toss. Didn't skim the tops before it geletinized either so it'll be quite fatty. Also didn't get all the meat out
Such a nice flavor though. Used bell pepper scrap but kept in the seeds so it has that light heat. Rest is from theighs, wings, drumsticks, and a whole carcas I got from a rotisserie on sale. Onion scraps, some garlic skins, oregano and rosmerry also used. Took two months to gather freezing the scraps until use.
Two seperate broths though. The one on the right from massive theighs and without the bell pepper the other as described.
10 Comments
SatansMaggotyCumFart@piefed.world · 15 pts · 171d
I’ve never seen stock that thick.
Rothe@piefed.social · 9 pts · 171d
Yeah, looks like 90% chicken fat rather than stock. It probably tastes great, but there need to be some water left for the stock to exist in.
CapuccinoCoretto@lemmy.world · 4 pts · 171d
Probably a lot of collagen too from cartilege. I like fat and bone and a little scrap meat in stocks, but try to trim some cartilege off for this very reason.
thrawn21@lemmy.world · 4 pts · 170d
Oh disagree, I loooove a gelatin heavy stock. But I do typically use my stock to add a little boost to dishes rather than as a stand alone flavor, so different priorities there.
Onomatopoeia@lemmy.cafe · 3 pts · 170d
5 hours, OP boiled off all the water.
sorrybookbroke@sh.itjust.works · 2 pts · 171d
Yeah I knew I fucked it a bit. You think it's still good to use?
thrawn21@lemmy.world · 3 pts · 170d
Give it a taste, but I'd guarantee it's gonna be good to use. I do the exact same thing with most of the chicken stock I make, cook it down until it's super thick and then freeze it flat in a ziplock. It's chock full of gelatin and easy to break off a little piece when I want to add richness to a dish.
It will have a different flavor than less cooked chicken stock, so you might not want to use it for something where it's the main flavor, like chicken noodle soup. Or heck try it, maybe you'll like it.
rossome@lemmy.ml · 7 pts · 171d
For a faster way to make AMAZING chicken stock check this out: https://www.youtube.com/watch?v=z69zXzAjqgQ
CapuccinoCoretto@lemmy.world · 3 pts · 171d
Damn fine video. Thanks!
The1TruePower@lemmy.zip · 3 pts · 170d
Hot chicken, tell me what you're missin
Kissin on a man while I'm workin in the kitchen