Comments on: Making Stock

By: andy

andy — Thu, 15 Nov 2007 13:05:46 +0000

PS: Discard the bones, but use the meat for curry.

By: andy

andy — Thu, 15 Nov 2007 13:02:31 +0000

Instead of using gelatin to clarify the stock, I strain the stock of the veggies and herbs (use a bouquet garni), return the now strained stock to the simmer, add several egg whites and continue simmering it for a bit (30 minutes or so). The egg whites will solidify, absorbing the impurities. Then _carefully_ strain the stock through a cheesecloth, being careful not to break up the “scrambled” egg whites, now a greyish icky layer on top of your stockpot. This will give you a beautifully clear stock, ideal for consomme. Time-consuming? Yes. But definitely worth your while, especially if you make LOTS.

By: Mr. Gunn

Mr. Gunn — Thu, 15 Nov 2007 11:39:04 +0000

A cool way to clarify the stock is to add a little gelatin while it’s hot, make the gel, then freeze it and then put it in the fridge in strainer over a bowl. The ice crystals will separate the clear liquid from the gel and when they melt, the stock will drain into the bowl below, leaving the fat and solids trapped in the gel.

By: chezjake

chezjake — Thu, 15 Nov 2007 07:34:47 +0000

A couple more points:1. The cold water, slow heating start is especially important if you want a clear stock.2.Besides the herbs mentioned, most stocks benefit from the addition of a bay leaf, a couple of whole, peeled garlic cloves, and 6-8 whole peppercorns.In addition, I’d add that I’ve had some excellent results for both the dinner and the subsequent stock from smoke roasting turkey or chicken in an outdoor smoker. The downside being the lack of good drippings for gravy.

By: T. Bruce McNeely

T. Bruce McNeely — Wed, 14 Nov 2007 22:13:26 +0000

Another tip – if you’re using a chicken or turkey carcase to make stock, watch out for seasonings used to roast the bird. I made a stock with bones and leftover meat from a chicken I had roasted over the barbeque with jerk seasoning. I almost threw up my GI tract when I tasted it!