Is there a maximum cooking temperature for chicken stock (when making it)?
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 later when I went looking for any reason for this, I couldn't find one.
When making stock, what temp should I shoot for and is there a temp I should never go over? I usually shoot for 160 oF.
This is different than the “how hot” question because:
- it's about a maximum value
- whether such a value exists
- if going over that value impacts the flavor of the stock
How hot does the water need to be when cooking stock? is about the target value, not the upper bound. Please don't vote to close in favor of that question again, as I've edited this twice to address the same concern both times.
Best Answer
I don’t know if a specific temperature to aim for, but there are some legitimate reasons for not letting your stock get too hot:
Every compound has different rates of extraction based on time and temperature. So you’ll get different compounds (and resulting flavors) based on the temperature of the solution.
Compounds may denature (cook) into other compounds if heated to a certain temperature. The most common example is sugar, where you cook it to a caramel to improve flavors, but if you cook it too far, it can burn and get bitter. But this can also happen with some gels, and cause them to break down and stop gelling, changing viscosity and mouthfeel.
If you heat the stock too much, you will generate bubbles, which will agitate the stock. This can both cause some items to break down faster and make the stock murky, but bubbles will also cause some compounds to come out of the solution (which smells great, but means less is in the stock; similar to the issue mentioned with some pressure cookers in the comments)
It’s also important to consider that the temperature isn’t going to be the same through the whole batch. It’s going to be hotter at the bottom (near the heat) and cooler near the top ... so the recommendation for 170°F might actually be to keep it from hitting some other hotter temperature at the bottom of the pot... so you’re avoiding scorching the bones or similar (which does make the stock nasty and bitter)
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What temperature do you cook stock?
If cooking the stock in the oven, put the pan, uncovered, in an oven preheated to 180\xb0 to 200\xb0F and cook for at least 4 hours or as long as 12 hours.Can you cook chicken broth for too long?
Simmer Your Bones Long Enough, But Not Too Long Yet, if you cook your broth too long, it will develop overcooked, off-flavors that can become particularly unpleasant if you've added vegetables to the broth pot which tend to break down, tasting at once bitter and overly sweet.How long can I boil chicken stock?
(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 know if chicken stock is done?
You know your stock is done when the color turns a rich golden brown. The texture will be slightly gelatinous and may become more so as it's cooled. Other than the occasional check in, you can go about the rest of your day and have a batch of delicious homemade chicken stock with hardly any effort at all.The Ultimate Guide To Making Amazing Chicken Stock
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