Production Line Broth
 

Hi,

I tried making my own chicken broth for the first time and I'd like to
learn how to make things easier for the next time. Basically, once the
veggies and chicken have been cooked, I let the broth cool down, poured
the broth into a container and then mashed the remaining veggies and
chicken parts to extract additional broth. This took me more time than
I care to remember. Is there an easy way to do this? I have a Kitchen
Aide mixer. Is there an attachment that would help?

Thanks,
Ed

Production Line Broth
 

"Ed" > wrote in message
oups.com...

> I tried making my own chicken broth for the first
> time and I'd like to learn how to make things easier
> for the next time. Basically, once the veggies and
> chicken have been cooked, I let the broth cool down,
> poured the broth into a container and then mashed
> the remaining veggies and chicken parts to extract
> additional broth. This took me more time than
> I care to remember. Is there an easy way to do this?
> I have a Kitchen Aide mixer. Is there an attachment
> that would help?

*Don't* mash the remaining solids; they hold a negligible amount of liquid
(and, if you've cooked the stock properly, no additional flavor). By
mashing the solids, you're making it virtually impossible to get a clear
stock. Stock-making is, with a few exceptions -- like some fish stocks, a
project which takes some time. Pick a day when you've got little else to do
but hang around the house -- once the stock's simmering, you won't have to
fiddle with it, but you should be around to keep an eye on it. The results
are worthwhile.

-j

Production Line Broth
 

jacqui{JB} wrote:
> "Ed" > wrote in message
> oups.com...
>
>> I tried making my own chicken broth for the first
>> time and I'd like to learn how to make things easier
>> for the next time. Basically, once the veggies and
>> chicken have been cooked, I let the broth cool down,
>> poured the broth into a container and then mashed
>> the remaining veggies and chicken parts to extract
>> additional broth. This took me more time than
>> I care to remember. Is there an easy way to do this?
>> I have a Kitchen Aide mixer. Is there an attachment
>> that would help?
>
> *Don't* mash the remaining solids; they hold a negligible amount of
> liquid (and, if you've cooked the stock properly, no additional
> flavor). By mashing the solids, you're making it virtually
> impossible to get a clear stock. Stock-making is, with a few
> exceptions -- like some fish stocks, a project which takes some time.
> Pick a day when you've got little else to do but hang around the
> house -- once the stock's simmering, you won't have to fiddle with
> it, but you should be around to keep an eye on it. The results are
> worthwhile.
>
> -j

Exactly! Good stock takes hours of slow simmering but doesn't require
fussing with. I would add, after straining the stock chill it in the
refrigerator overnight. Skim off the congealed fat. A good stock will
appear gelatinous at that point but not to worry, it heats back to liquid
and is wonderful yummy stuff.

Seasonings are as important as the veggies, IMO. At the very least I add a
bay leaf or two (depending on how much stock I'm making), rubbed sage or
'poultry seasoning', salt & pepper.

Jill

Production Line Broth
 

jmcquown wrote:

> Exactly! Good stock takes hours of slow simmering but doesn't require
> fussing with. I would add, after straining the stock chill it in the
> refrigerator overnight. Skim off the congealed fat. A good stock will
> appear gelatinous at that point but not to worry, it heats back to liquid
> and is wonderful yummy stuff.
>
> Seasonings are as important as the veggies, IMO. At the very least I add a
> bay leaf or two (depending on how much stock I'm making), rubbed sage or
> 'poultry seasoning', salt & pepper.
>
> Jill
>
>

A friend of mine was lamenting to me one day that she messed up making her
first batch of stock and had to toss the whole pot. The offense? It was jiggly
after it sat in the fridge!

I tried not to laugh.

--
..:Heather:.
www.velvet-c.com

Production Line Broth
 

RoR wrote:
> On Thu, 01 Dec 2005 00:13:43 GMT, The Bubbo >
wrote:
>
>>jmcquown wrote:
>>
>>> Exactly! Good stock takes hours of slow simmering but doesn't require
>>> fussing with. I would add, after straining the stock chill it in the
>>> refrigerator overnight. Skim off the congealed fat. A good stock will
>>> appear gelatinous at that point but not to worry, it heats back to liquid
>>> and is wonderful yummy stuff.
>>>
>>> Seasonings are as important as the veggies, IMO. At the very least I add
a
>>> bay leaf or two (depending on how much stock I'm making), rubbed sage or
>>> 'poultry seasoning', salt & pepper.
>>>
>>> Jill
>>>
>>>
>>
>>A friend of mine was lamenting to me one day that she messed up making her
>>first batch of stock and had to toss the whole pot. The offense? It was
jiggly
>>after it sat in the fridge!
>>
>>I tried not to laugh.
>
>
> Hey, I did the same thing the first time I made stock. I thought I'd ruined
it.
>
> Why didn't someone tell me? Huh?
>
> :-)
>
>

you should hae called, i would have told you

--
..:Heather:.
www.velvet-c.com

Production Line Broth
 

jmcquown wrote:
>
> A good stock will appear gelatinous at that point but not to worry, it heats back to liquid
> and is wonderful yummy stuff.

I always wondered how the idiots decided on saline and sillycone for
breast implants... they missed the boat... a golden chicken stock on
one side and ro-bust beef on the other, refillable naturally... all
you gals gotta do is drive up to my full service Jiffy Boob.

Sheldon Slurp

Production Line Broth
 

RoR wrote:
> On Thu, 01 Dec 2005 00:13:43 GMT, The Bubbo
> > wrote:
>
>> jmcquown wrote:
>>
>>> Exactly! Good stock takes hours of slow simmering but doesn't
>>> require fussing with. I would add, after straining the stock chill
>>> it in the refrigerator overnight. Skim off the congealed fat. A
>>> good stock will appear gelatinous at that point but not to worry,
>>> it heats back to liquid
>>> and is wonderful yummy stuff.
>>>
>>> Seasonings are as important as the veggies, IMO. At the very least
>>> I add a bay leaf or two (depending on how much stock I'm making),
>>> rubbed sage or 'poultry seasoning', salt & pepper.
>>>
>>> Jill
>>>
>>>
>>
>> A friend of mine was lamenting to me one day that she messed up
>> making her first batch of stock and had to toss the whole pot. The
>> offense? It was jiggly after it sat in the fridge!
>>
>> I tried not to laugh.
>
>
> Hey, I did the same thing the first time I made stock. I thought I'd
> ruined it.
>
> Why didn't someone tell me? Huh?
>
> :-)

LOL! Julia Child told me so, years and years ago. Too bad I couldn't have
whispered in your ear or called you on the telephone. But really, somehow I
just knew... and I didn't make my first stock until 1982 :)

Jill

Production Line Broth
 

"Ed" > wrote in message
oups.com...
> Hi,
>
> I tried making my own chicken broth for the first time and I'd like to
> learn how to make things easier for the next time. Basically, once the
> veggies and chicken have been cooked, I let the broth cool down, poured
> the broth into a container and then mashed the remaining veggies and
> chicken parts to extract additional broth. This took me more time than
> I care to remember. Is there an easy way to do this?

Colander lined with cheese cloth & 1 more large pot. Don't mash the vegetables
they have no more to offer. I do it while still hot.

Dimitri

Production Line Broth
 

"Dimitri" > wrote in message
t...
>
> "Ed" > wrote in message
> oups.com...
>> Hi,
>>
>> I tried making my own chicken broth for the first time and I'd like to
>> learn how to make things easier for the next time. Basically, once the
>> veggies and chicken have been cooked, I let the broth cool down, poured
>> the broth into a container and then mashed the remaining veggies and
>> chicken parts to extract additional broth. This took me more time than
>> I care to remember. Is there an easy way to do this?
>
> Colander lined with cheese cloth & 1 more large pot. Don't mash the
> vegetables they have no more to offer. I do it while still hot.
>
> Dimitri
>
I, too am looking for ways to make it an easier job. This time I cooked the
turkey carcass in a large, large spaghetti-type stock pot; lifted it and the
veggies out in one fell-swoop; picked the carcass. I still had to strain
the broth that was in the pot into another pot, as the spaghetti holes were
too large to catch it all. But the drawback of using a spaghetti pot is
this: There is about 2" (more or less) more water that you need because of
the configuration of the pot insert. This would make too much broth ratio
for a normal carcass. I decided to put it outside overnight on a burner and
it reduced it probably no more than 2", so I was back to square-one. I don't
think I'd do this for a chicken carcass - just too much water needed.

I throw out the veggies.
Dee Dee