cybercat wrote:
> "mªdcªt" > wrote
> >
> > I've never made chicken stock myself, but my grandmother used to make
> > it all the time with the bones from the carcass. She never used the
> > meat - I think it makes the stock bitter or something.
>
>
>
> Your grandmother must have known a secret I don't know! I have made
> many pots of homemade, simmered all day, chicken stock, and the bones
> are fine, but they produce a gel that may be nutritious but does not have
> the really gooooood chicken flavor I want. I have found that I have to use
> meat--and a good bit of it--to make a good stock. Whatever is on sale
> is what I buy. Leg quarters are great, they are sometimes found around
> here for 29 cents a pound. (No kidding ...). It is vegetables that will make
> a stock bitter if you cook them too long, in my experience. You can use
> them in stock making, but unlike just the chicken parts, which you literally
> cannot cook too long, you must limit the time vegetables are simmered or
> you will get a bitter stock. (I think Fanny Farmer agrees ... if that is the
> book where I later saw this.)

Start stock at 9:00 am. Use necks and backs and a turkey neck. Cover
with cold water. Bring to boil. Skim, skim and skim. Reduce heat to
a slight simmer. Add favourite vegetables and herbs in a cheese cloth.
Now this is very important. Reduce heat until you get approximately
one bubble coming up per one minute. Make sure that the stock simmers
at this level because it will simmer overnight. At about 6:00 pm add
water until previous level is reached. Do not touch heat setting.
Leave stock simmer overnight. The next morning turn off. Let it sit
for a couple of hours and then strain. Let cool and refrigerate.