On 17-Oct-2005, "jmcquown" > wrote:

> biig wrote:
> > What is everyone's no fail recipe for a good chicken stock? I have
> > two leg quarters simmering with onion, carrot, celery and a "bit" of
> > salt. What else would you all put in. This will be used for a
> > chicken and wild rice soup found on CD Kitchen website. This will be
> > my first attempt at making stock from scratch. Thanks....Sharon
>
> Garlic! A couple of bay leaves. Peppercorns or ground black pepper. Dried
> thyme, sage, maybe some marjoram.
>
> Don't be afraid to cook it way down, add water as needed. Then chill it and
> scoop off the fat that settles on the top of the pot. If the chilled stock
> sets like jelly, you did well It will liquify upon reheating.
>
> Jill

Thanks for that comment about setting like jelly Jill. I only recently observed
a quart of pork stock doing that. I've made countless quarts of chicken stock
in the last few years, but never saw that happen before or even read a comment
on it. Fortunately, I did not throw the pork stock out as it did not discolor or
take on any strange odor. I'm guessing from your comments that I simply
have not been reducing my chicken stock enough.

For general benefit, I do not use whole chicken parts for stock. I save the
carcasses and wingtips until I accumulate enough and make my stock
from that. The result is more then acceptable to me.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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