Can you cook bone stock in two hours, if not what are the problems?
I tried to make my first stock, used 1 chicken carcass, brought to boil and simmered all in 2 hours. Regrigerated it and next day everything was gel. I know recipes say it should be 6-24 hours however isn't my one considered a success?
What things am I missing out on by not cooking for half a day?
Best Answer
Refrigerated stock is supposed to gel. Its caused by the gelatin you're (intentionally!) extracting from the bones.
To determine if its a success, you'd taste it. Assuming it tastes right, then its a success. If you had you cooked it longer, you may have extracted a little more flavor & gelatin (so it'd be an even thicker gel).
You can also make chicken stock in a slow cooker (if you want an easy way to let it simmer all day), or in a pressure cooker (if you want to make stock in a hour). The taste of these methods will be slightly different, and for best taste pressure-cooker stock requires a non-venting pressure cooker running at 15 psi.
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Can you make stock in two hours?
A good stock can (but doesn't have to) take hours to make. That's because it takes time to release the collagen from the bones to make the gelatin. Broth, being thinner, can come together in an hour or so.How long does bone broth need to cook?
Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The more it reduces, the more intense the flavor becomes and the more collagen is extracted. We find 12 hours to be the perfect cook time. Strain and use or store.What is the shortest time to cook bone broth?
Bone broth should be cooked for a minimum of 12 hours, although a richer, thicker stock is achieved with 24 to 48 hours. The slow cooker is ideal if you'd like a 48-hour broth.When making a stock How long should you let it cook?
(It helps draw out nutrients and minerals from the bones into the stock.) Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer. Strain the stock through a fine-meshed sieve. Let cool.Bone Broth | Avoid 2 Toxic Mistakes Making It
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