I am making a chicken stock. Should I use the back and neck of the chicken in the stock?!

Question: Basic chicken stock [or any stock for that matter] has these ingredients:
roughly chopped onions, carrots and celery.
You can use: A] the entire onion with the skin;
B] the entire carrot - without the green/brown top;
C] The entire celery stalk - without the bitter root end [the bottom]. Make sure the dirt is washed from each stalk - front and back.

Use ALL the chicken bones, skin and fat.
Use the gizzard, heart and "puppick". I use the liver, too.

Cover with cold water. Start everything in cold water.

These are optional: a bayleaf and/or whole peppercorns.

You are looking for AND WANT a neutral-tasting stock. PLEASE DO NOT use Old Bay!

After it comes to a boil, reduce the heat to a simmer and simmer for about 1 1/2 to 2 hours.

Turn off the heat.

Remove as much of the bones, meat and veggies as possible. Let them cool to room temperature. When cooled to room temperature, remove the meat from the bones. This makes GREAT-tasting chicken salad!

The veggies, bay leaf, peppercorns, bones and skin are no longer needed.

Turn a saucer upside down and tilt the pot so air is able to circulate on all sides. Remove the pot to the upside-down saucer on the counter.

Allow the stock to cool about an hour. If there is a lot of fat on top of the stock, you can put the stock in the refrigerator and let that fat coagulate and become hard. This might take a few hours or overnight.

OR you can use a ladle to skim the fat and paper towels to soak-up that fat which you cannot skim from the stock.

When the fat is hard or is able to be handled, you can remove the fat to a pot or cup for future use in other dishes. Chicken fat is a great base for chicken gravy and other chicken-flavored soups and sauces!

Thanks for asking your Q! I enjoyed taking the time to answer it!

VTY,
Ron Berue
Yes, that is my real last name!

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Answers: Basic chicken stock [or any stock for that matter] has these ingredients:
roughly chopped onions, carrots and celery.
You can use: A] the entire onion with the skin;
B] the entire carrot - without the green/brown top;
C] The entire celery stalk - without the bitter root end [the bottom]. Make sure the dirt is washed from each stalk - front and back.

Use ALL the chicken bones, skin and fat.
Use the gizzard, heart and "puppick". I use the liver, too.

Cover with cold water. Start everything in cold water.

These are optional: a bayleaf and/or whole peppercorns.

You are looking for AND WANT a neutral-tasting stock. PLEASE DO NOT use Old Bay!

After it comes to a boil, reduce the heat to a simmer and simmer for about 1 1/2 to 2 hours.

Turn off the heat.

Remove as much of the bones, meat and veggies as possible. Let them cool to room temperature. When cooled to room temperature, remove the meat from the bones. This makes GREAT-tasting chicken salad!

The veggies, bay leaf, peppercorns, bones and skin are no longer needed.

Turn a saucer upside down and tilt the pot so air is able to circulate on all sides. Remove the pot to the upside-down saucer on the counter.

Allow the stock to cool about an hour. If there is a lot of fat on top of the stock, you can put the stock in the refrigerator and let that fat coagulate and become hard. This might take a few hours or overnight.

OR you can use a ladle to skim the fat and paper towels to soak-up that fat which you cannot skim from the stock.

When the fat is hard or is able to be handled, you can remove the fat to a pot or cup for future use in other dishes. Chicken fat is a great base for chicken gravy and other chicken-flavored soups and sauces!

Thanks for asking your Q! I enjoyed taking the time to answer it!

VTY,
Ron Berue
Yes, that is my real last name!

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Thank you very, very much. I’m honored my answer was THE BEST!

When I received the notice, it REALLY helped to make my day!

Again, Thank You Very Much!

Very Truly Yours,
Ron Berue Report It

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