I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?
I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
Best Answer
I never worry about this. As your stock simmers, the joints, muscle and connective tissue break down and eventually they'll sink in. Sometimes adding a bit of vinegar to your stock first helps with this. Until then, just stir the stock and move the bones around occasionally.
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How do you keep bones out of chicken soup?
You can avoid the pieces you don't want by:When making chicken stock How long should the bones be simmered?
(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.How do you keep a chicken submerged?
Quick and simple method for keeping your food submerged in a water bath: put a couple of these, 3/4 full of water, in the bath. They float on top and keep the food about 3 inches under water.Can you leave chicken bones in stock overnight?
You need to strain the stock and cool it until it's 40 degrees F. or below before you refrigerate it. Leaving it to cool overnight on the stove is going to create a bacteria cesspool. The temperature danger zone is between 40 and 140 degrees. This is the range that is prime for the growth of bacteria.Kendrick Lamar - i (Official Video)
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Answer 2
Also make sure that you are keeping the temperature at a very gentle simmer. If you cook at too high of a temperature (at a rolling boil, for example) that will push the meat and bones upwards.
Answer 3
If you have a steamer basket, or a colander that fits in your pot, you can place that upside-down on top and place a weight on it to hold everything down.
Answer 4
I use a drop lid, in a lot of Japanese cooking, the use of a wooden lid which is a smaller diameter than the cooking pot is used to keep foods submerged. But a plate works just a well, it's just hard to fish out of the hot liquid sometimes.
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