Comments on: Fresh Chicken Broth: Achieving a Solid Gel http://nourishedkitchen.com/fresh-chicken-broth/ Reviving Traditional Foods Wed, 23 May 2012 01:20:38 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Lovage Soup http://nourishedkitchen.com/fresh-chicken-broth/#comment-17088 Lovage Soup Mon, 21 May 2012 12:44:08 +0000 http://nourishedkitchen.com/?p=3243#comment-17088 [...] this lovage soup, I like to use fresh chicken broth, but you can also use roast chicken stock or even the perpetual soup from your slowcooker.  Celery [...] [...] this lovage soup, I like to use fresh chicken broth, but you can also use roast chicken stock or even the perpetual soup from your slowcooker.  Celery [...]

]]> By: Eve http://nourishedkitchen.com/fresh-chicken-broth/#comment-12090 Eve Sat, 07 Apr 2012 03:44:57 +0000 http://nourishedkitchen.com/?p=3243#comment-12090 Hi, I wonder if anyone can help me with my biggest dilemma when making chicken stock. How long can it remain unfrozen in the fridge before it needs to be tossed out? After making it, I usually put it into the freezer then when needed, transfer it to the fridge to defrost. Hi,
I wonder if anyone can help me with my biggest dilemma when making chicken stock. How long can it remain unfrozen in the fridge before it needs to be tossed out? After making it, I usually put it into the freezer then when needed, transfer it to the fridge to defrost.

]]> By: cooking with animals | elise a. miller http://nourishedkitchen.com/fresh-chicken-broth/#comment-6880 cooking with animals | elise a. miller Fri, 21 Oct 2011 19:07:05 +0000 http://nourishedkitchen.com/?p=3243#comment-6880 [...] next time I make stock I will be tweaking it to maximize my gel content. This batch did not gel and from what I’ve learned, it’s most likely because I A) added too much water, B) cooked it too long and/or C) cooked [...] [...] next time I make stock I will be tweaking it to maximize my gel content. This batch did not gel and from what I’ve learned, it’s most likely because I A) added too much water, B) cooked it too long and/or C) cooked [...]

]]> By: Carrie http://nourishedkitchen.com/fresh-chicken-broth/#comment-6879 Carrie Sun, 09 Oct 2011 18:16:53 +0000 http://nourishedkitchen.com/?p=3243#comment-6879 What is the purpose of the bread crumbs? I can see if you are serving the meat at a meal, but if its just going in stock I really don't understand the point. Can you explain? What is the purpose of the bread crumbs? I can see if you are serving the meat at a meal, but if its just going in stock I really don’t understand the point. Can you explain?

]]> By: Jill C http://nourishedkitchen.com/fresh-chicken-broth/#comment-6878 Jill C Sun, 28 Aug 2011 23:04:50 +0000 http://nourishedkitchen.com/?p=3243#comment-6878 It is because when you purchase a hand-raised chicken, someone takes the time to reach down between the bones of the back, when the chicken is still whole, to dig out the nasty brown splooge (I have no idea what it's really called, but when you do this, you'll see why I call it that) from between the back/rib bones that lie near the cavity opening. If you slip your fingers between these bones, working your way from the side of the chicken towards the spine, icky brown stuff will come out. If you do this before you cook the chicken, your chicken will taste better, and your broth will be less scummy, regardless of it's origin. The person who taught me to do this told me that this is where chickens store impurities - I have no idea if that is true or not. It is because when you purchase a hand-raised chicken, someone takes the time to reach down between the bones of the back, when the chicken is still whole, to dig out the nasty brown splooge (I have no idea what it’s really called, but when you do this, you’ll see why I call it that) from between the back/rib bones that lie near the cavity opening. If you slip your fingers between these bones, working your way from the side of the chicken towards the spine, icky brown stuff will come out. If you do this before you cook the chicken, your chicken will taste better, and your broth will be less scummy, regardless of it’s origin. The person who taught me to do this told me that this is where chickens store impurities – I have no idea if that is true or not.

]]> By: Jill C http://nourishedkitchen.com/fresh-chicken-broth/#comment-6877 Jill C Sun, 28 Aug 2011 22:57:05 +0000 http://nourishedkitchen.com/?p=3243#comment-6877 This is interesting to me, because I have never had a stock fail to gel. But I don't use a whole, raw chicken. Usually I roast a chicken for dinner, serve it, pick it, and THEN turn it into stock. I like to use white wine, but I don't always have that on hand, so then I use cider vinegar, or sometimes old kombucha, which is pretty vinegary. But my favorite trick is to add a tsp. or so of curry powder to the broth while simmering. It does not wind up tasting like curry, but lends a beautiful golden color to the broth. This is interesting to me, because I have never had a stock fail to gel. But I don’t use a whole, raw chicken. Usually I roast a chicken for dinner, serve it, pick it, and THEN turn it into stock. I like to use white wine, but I don’t always have that on hand, so then I use cider vinegar, or sometimes old kombucha, which is pretty vinegary. But my favorite trick is to add a tsp. or so of curry powder to the broth while simmering. It does not wind up tasting like curry, but lends a beautiful golden color to the broth.

]]> By: Braised Whole Baby Beets | Nourished Kitchen http://nourishedkitchen.com/fresh-chicken-broth/#comment-6876 Braised Whole Baby Beets | Nourished Kitchen Tue, 26 Jul 2011 22:52:24 +0000 http://nourishedkitchen.com/?p=3243#comment-6876 [...] lbs beet thinnings or whole baby beets with their greens, washed well and patted dry2 cups fresh chicken broth or roasted chicken stock2 tablespoons chopped fresh mint2 tablespoons cider vinegar, preferably raw [...] [...] lbs beet thinnings or whole baby beets with their greens, washed well and patted dry2 cups fresh chicken broth or roasted chicken stock2 tablespoons chopped fresh mint2 tablespoons cider vinegar, preferably raw [...]

]]> By: Scott http://nourishedkitchen.com/fresh-chicken-broth/#comment-6875 Scott Sun, 24 Jul 2011 05:36:14 +0000 http://nourishedkitchen.com/?p=3243#comment-6875 Great thread. My stock always gels and I always cook my chicken first - usually browning 4-5 chicken legs and 4-5 backs before placing them in cold water. This recipe is for a soup but have chilled it and used the gel in other recipes. http://www.sweetwaterspice.com/recipes/southwestern-chicken-soup Great thread. My stock always gels and I always cook my chicken first – usually browning 4-5 chicken legs and 4-5 backs before placing them in cold water.

This recipe is for a soup but have chilled it and used the gel in other recipes.

http://www.sweetwaterspice.com/recipes/southwestern-chicken-soup

]]> By: Patty http://nourishedkitchen.com/fresh-chicken-broth/#comment-6874 Patty Sun, 12 Jun 2011 03:07:50 +0000 http://nourishedkitchen.com/?p=3243#comment-6874 I have to say that I never use a whole chicken. See my favoriute way to make a whole chicken is cut out the spine and roast it that way wither on the grill or in the oven. That way all the skin gets nice and brown. Normally takes about an hour. Anyways, after I cut out the spine I throw it in the freezer in a zip lock bag. Once I have a few of these bags in the freezer filled with spines or even breast bones where I just cut off the meat previously I use them for stock. I have to say that I never use a whole chicken. See my favoriute way to make a whole chicken is cut out the spine and roast it that way wither on the grill or in the oven. That way all the skin gets nice and brown. Normally takes about an hour. Anyways, after I cut out the spine I throw it in the freezer in a zip lock bag. Once I have a few of these bags in the freezer filled with spines or even breast bones where I just cut off the meat previously I use them for stock.

]]> By: Jenny http://nourishedkitchen.com/fresh-chicken-broth/#comment-6873 Jenny Sat, 11 Jun 2011 18:07:28 +0000 http://nourishedkitchen.com/?p=3243#comment-6873 Apple cider vinegar helps to leach minerals from the bones resulting in a more nutrient-dense broth that is more apt to also gel. Apple cider vinegar helps to leach minerals from the bones resulting in a more nutrient-dense broth that is more apt to also gel.

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