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Drop it like it's stock.

post #1 of 38
4/22/11 at 6:13pm
Thread Starter 
So...I made some chicken stock last night and after I dropped it I noticed that the texture was kind of slimy. I used a lot more carcass for this batch than I normally do, probably 5 pounds or more, and even though I simmered the entire time, there wasn't a lot of separable scum or fat that rose to the surface, so I'm thinking a lot of that cooked back into the liquid. Is it still edible? Any ideas for thinning it, or should I not even worry about it?
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post #2 of 38
4/22/11 at 6:18pm
Edible? Sure. It's just fatty stock. It'll just have a poor texture in whatever you use it for.
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post #3 of 38
4/22/11 at 6:21pm
Is it just gelatinous?
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post #4 of 38
4/22/11 at 6:23pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Is it just gelatinous?
Yeah, I guess that's it. Other stocks I've made turn out a lot less so and I skim more off the surface in the first 40 minutes or so.
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post #5 of 38
4/22/11 at 6:33pm
Gelatinous is good. It should be that way. Is it clear or cloudy when warm?
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post #6 of 38
4/22/11 at 6:35pm
Gelatinous, cloudy, and warm. Mmmmm sounds like dinner
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post #7 of 38
4/22/11 at 6:40pm
Wierd that chicken stock would get like that. Never happened too me.

Happens a lot with pork which has a ton of natural gelatin. Happens with beef when I use a calf's foot for the same reason.
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post #8 of 38
4/22/11 at 7:11pm
that's the way my chicken stock always gets. it's just natural gelatin ... comes from using a high ratio of bones to water.
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post #9 of 38
4/22/11 at 7:46pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Gelatinous is good. It should be that way. Is it clear or cloudy when warm?
I think it was cloudy. Glad to hear I didn't fuck up then. As long as this is going, anyone have preferred stock recipes? I don't really make any besides chicken, which usually involves an onion, a carrot, celery, and a bouquet garni with a lot of thyme. I would like to try some others.
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post #10 of 38
4/22/11 at 7:48pm
Stock doesn't have recipes, just ratios. You don't want recipes that add any other flavors. Bones, mirepoix, and bouquet optional. That's it, IMO.
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post #11 of 38
4/22/11 at 7:48pm
you don't really want a lot of different flavors in stock. the idea is chicken, with some underlying. it should be relatively neutral because you'll use it as a base for different sauces/soups.
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post #12 of 38
4/22/11 at 7:52pm
Thread Starter 
Alright, nevermind then. I guess I meant ratios? I like a little thyme flavor to come through. I would add it to any soup anyways.
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post #13 of 38
4/22/11 at 7:53pm
Quote:
Originally Posted by kwilkinson View Post
Stock doesn't have recipes, just ratios. You don't want recipes that add any other flavors. Bones, mirepoix, and bouquet optional. That's it, IMO.

Quote:
Originally Posted by foodguy View Post
you don't really want a lot of different flavors in stock. the idea is chicken, with some underlying. it should be relatively neutral because you'll use it as a base for different sauces/soups.

This isn't just a coincidence. It's fate.
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post #14 of 38
4/22/11 at 7:56pm
Add meat. It clarifies it and makes it tastier. Of course, it makes it more expensive, but I always add a good deal of meat.
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post #15 of 38
4/22/11 at 7:59pm
Stock is stock. All that matters are a handful of things.

1) Ratio. That is, ratio of mirepoix to bones, and ratio of water to bones.

2) What mirepoix?

3) Brown or white stock?

Traditionally the water:bone ratio for meat stock is closer to 1:1; for poultry and fish it's more like 2:1.

You need not much mirepoix. Maybe 20% of the weight of your bones.

Mirepoix is typically onion/carrot/celery, 2:2:1. Many leave the celery out of meat stock. I tend to. I typically use it in poultry. Beef or veal or lamb stock typically takes tomatoes and tomato paste. Fish stock is unique in that you use only white mirepoix, leek and onion. You also use wine in that.

You can make any stock (except fish, which is only white) in a white or brown variation. To make white, blanch the bones and then start over with new water. Or, if you don't want to do that, just skim agressively as all the scum comes up. Rinse the bones first to get the blood off.

Brown stock means you roast the bones first then roast the veg. I also put in a burnt onion for additional color. Halve an onion at it equator then put cut side down on a hot pan until it gets black. Drop in stock.

All stocks take the same aromatic: thyme, parsely, bay leaf, crushed garlic, black peppercorn. I tie this in a leek green like so:

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