I often pour a bowl of frozen veggies and a cup of chicken stock (straight from those 1 litre boxes) in a bowl and microwave it for 12 minutes. It comes out fai
I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but
The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very m
I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste sho
Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about
I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them. I watched a video on youtube.com, by 'Sorted' and t
I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a
When storing chicken stock in the freezer, a lot of sources say that it should store up to 6 month and will lose some of its flavor after that. What are the l
I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only diffe
So, I made a pot of chicken stock (which I've never done before) and it seemed to be going great! I roasted a whole young chicken, pulled the meat off, and toss
My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?
Everything I read about making stock indicates that using raw chicken will create a gelatinous stock. I used leftover rotisserie chicken and it is delicious but
I'm at the tail end of cooking a chicken stock and was planning to use a small portion of it in a marsala sauce later in the evening. Every chicken stock recipe
I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed
From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin
I have clarified some chicken stock using the ice filtration method. Are there any negative effects to re-freezing this newly clarified stock (such as becoming
I've heard that you should not let chicken stock get over 170 oF because it will “allow bitter flavors into the stock” or something like that. But l
I got this tip from my mother, she says it helps bring calcium into the stock and break down the bones so the marrow can come out. It seems like it would change