On Sat, 24 Jan 2004 21:00:08 GMT, "Tom"
wrote:

I am currently making chicken stock and am wondering about the ratio of
chicken to water. My book says 1 gallon of water to 8lbs of meaty chicken
bones. I tried two different stores and neither of them fabricate their
chicken products, so they don't have any bones. What I did was buy a whole
bird (around 4lbs on sale for 1.29/lb) skinned it, cut it into about 6
pieces and covered it with 1/2 gallon of water. My question is... since I'm
using a whole bird, with a lot more meat than the "meaty bones" the recipe
calls for, can I add more water to the pot to get more stock out of this
batch without diluting the flavor too much?

When I make stock, whether from a whole soup chicken (retired
egg-layer) or carcass, I use enough water to cover the bones and
vegetables. It can be diluted later if you want, but it is easier IMHO
to deal with concentrated stock than thin. It is also easier to store.

I often roast the bones in a hot oven first, to make a browner stock.

BTW, the carcass from a roast pheasant makes a really nice
stock--thick and gelatinous compared to chicken. I don't know why,
since it doesn't have the feet on it. Duck carcasses work well
flavorwise, but don't make a lot of gelatin.



Rodney Myrvaagnes NYC J36 Gjo/a


"Wanting to meet a writer because you like his work is like wanting to meet a duck because you like pate."
Margaret Atwood