Drop it like it's stock.

[mordecai]

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?

 

[kwilkinson]

Edible? Sure. It's just ***** stock. It'll just have a poor texture in whatever you use it for.

 

[itsstillmatt]

Is it just gelatinous?

 

[mordecai]

Originally Posted by iammatt

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.

 

[itsstillmatt]

Gelatinous is good. It should be that way. Is it clear or cloudy when warm?

 

[texas_jack]

Gelatinous, cloudy, and warm. Mmmmm sounds like dinner

 

[Manton]

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.

 

[foodguy]

that's the way my chicken stock always gets. it's just natural gelatin ... comes from using a high ratio of bones to water.

 

[mordecai]

Originally Posted by iammatt

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 **** 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.

 

[kwilkinson]

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.

 

[foodguy]

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.

 

[mordecai]

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.

 

[kwilkinson]

Originally Posted by kwilkinson

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.

Originally Posted by foodguy

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.

 

[itsstillmatt]

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.

 

[Manton]

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: