ProudGrandma Posted March 24, 2013 Share Posted March 24, 2013 How long do you cook yours before deboning?? Quote Link to comment Share on other sites More sharing options...
milovany Posted March 24, 2013 Share Posted March 24, 2013 When making soup broth? I do it for 18-24 hours (or even a little more) ala Nourishing Traditions. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted March 24, 2013 Share Posted March 24, 2013 if its just the carcass, meaning i've roasted it and taken the meat off already, i do it about 24 hours in the slow cooker. If you are boiling a whole chicken and you want to take the meat off and then finish boiling the bones, idk, maybe an hour for a whole chicken, maybe half for cut up parts Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 24, 2013 Share Posted March 24, 2013 For a raw whole chx I boil it for 45 min. then take it out of the water. I debone it and add all the bones and skin back to the pot for about 12-18 hours while reserving the meat in the fridge. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted March 25, 2013 Author Share Posted March 25, 2013 OK...i put 3 chicken carcusses in water on the stove top. Much of meat was previously cut off for the grill....so there is still some meat, but not tons. It has been cooking for about 3 hours....what should I do? Move it to the crock pot, the oven? take the bones out first? what should I EXACTLY do? Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 25, 2013 Share Posted March 25, 2013 If you want to try to salvage the meat for soup (or chx salad or whatever) then use a large slotted spoon and pull out the parts with meat and pick it out. Otherwise just leave it there but after lots of simmering the meat will be too dead (what's the right word?) for use in anything. If it's not a lot of meat and you don't want to take it out and pick it off the bone, then just let it simmer overnight. During the last couple of hours throw in some onion, garlic, thyme and bayleaf. Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 25, 2013 Share Posted March 25, 2013 Tomorrow you'll just strain the whole kaboodle into a clean pot and discard everything. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted March 25, 2013 Author Share Posted March 25, 2013 so if I want the meat, take it out and put the bones back in....ok..this might be a really dumb question...but when you say "simmer overnight" is that in the oven? if so, what temp? we have a gas stove, it's ok to leave in on overnight? I have never done that before.... Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 25, 2013 Share Posted March 25, 2013 If you want to salvage the meat, do it now before it overcooks. Throw all the bone bits (skin, cartilage, all) back into the pot when you are done. Cover the bones with water and put a good lid on. I use a gas stove and I just put it down as low as it will go overnight. My pot has a great lid that does not let too much steam out. If your pot's lid doesn't seal well you can add more water to the pot. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted March 25, 2013 Author Share Posted March 25, 2013 and then in the morning, remove the bones and such....and freeze the broth? Do you freeze it in bags or containers? thanks for your help. Quote Link to comment Share on other sites More sharing options...
zoobie Posted March 25, 2013 Share Posted March 25, 2013 This is pretty much what I do except I use freezer safe glass mason jars: http://www.hellobee.com/2012/11/09/nourishing-traditions-chicken-stock/ Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 25, 2013 Share Posted March 25, 2013 I strain it into 2quart mason jars which is my preferred method. Then I put it into the fridge. I remove the fat before using. We go through a lot of broth so it doesn't last here. If I was going to freeze it I would do this: First strain and discard all the bones into a clean pot. Let it cool down until you can get it into the fridge. Keep it in fridge overnight to let fat rise to the top and harden. Remove all fat and put into bags to freeze. Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted March 25, 2013 Share Posted March 25, 2013 I take all the meat off first, and freeze what is left until I have 3-4 of them saved up. Then I boil the carcasses until they easily fall apart when poked with a spoon. Then I boil them a little more. I throw chopped celery and onions and garlic in with it. When it's boiled for hours, I strain it. Then I boil it some more to reduce it and make it really concentrated. (This is a day long project). When it's reduced enough, I let it cool I freeze it in my Tupperware hamburger patty stacker and make stock patties, and I also fill a couple of ice cube trays and make stock cubes. Then I save the stock patties and cubes in Gladlock freezer bags. Oh, before I freeze any of it, I run it through a large gravy separator. The fat floats to the top, and you pour the stock out of the bottom. Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 25, 2013 Share Posted March 25, 2013 I said remove not throw away!!! LOL I keep the fat for frying. Chicken fat is too lovely to chuck! I just remove it from the broth. My kids just don't like oily broth. Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 25, 2013 Share Posted March 25, 2013 LOL, the OP sounds like a broth noob, and I didn't want to scare her off. In no time she'll be trimming 4 pounds of chicken feet because we all know that makes the best broth... <wink> Quote Link to comment Share on other sites More sharing options...
Ipsey Posted March 25, 2013 Share Posted March 25, 2013 Oh! Yay, this is a good thread. My broth always cools and becomes nasty and gelatinous--of course, I don't cook it so long. Only several hours. If I cook it longer 18-24 hours, will it break all of that connective tissue down so I don't get all of the gelatin? Thanks! Quote Link to comment Share on other sites More sharing options...
milovany Posted March 25, 2013 Share Posted March 25, 2013 Just a note - I always simmer overnight on the stove with the lid on, barely at a simmer (far below a boil). If the pot is mostly full, not even an inch or two will be gone on the morning. Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted March 25, 2013 Share Posted March 25, 2013 Oh! Yay, this is a good thread. My broth always cools and becomes nasty and gelatinous--of course, I don't cook it so long. Only several hours. If I cook it longer 18-24 hours, will it break all of that connective tissue down so I don't get all of the gelatin? Thanks! Nasty ? The gelatin is good for you. This is why it is healthy to make homemade broth !!!!! Learn to love the gelatin. Use a gravy separator to let the fat float out...but don't dis the gelatin !!! http://www.thehealth...-in-your-stock/ I cook it longer to get the gelatin. And I break up the bones when they get soft - to get more gelatin. As long as you eat the soup hot, the gelatin will not be gross when you eat it. Quote Link to comment Share on other sites More sharing options...
thebacabunch Posted March 25, 2013 Share Posted March 25, 2013 The gelatin is the best part. When you get the gelatin you know you are "there". It gives your stock that delicious viscous quality you only get from scratch cooking. And it is super healthy and delicious. Quote Link to comment Share on other sites More sharing options...
milovany Posted March 25, 2013 Share Posted March 25, 2013 Agreeing! The gelatin is the goal! I'm always uber disappointed when it doesn't come out wiggly. :) Quote Link to comment Share on other sites More sharing options...
Spy Car Posted March 25, 2013 Share Posted March 25, 2013 OK...i put 3 chicken carcusses in water on the stove top. Much of meat was previously cut off for the grill....so there is still some meat, but not tons. It has been cooking for about 3 hours....what should I do? Move it to the crock pot, the oven? take the bones out first? what should I EXACTLY do? If the meat has already been in 3 hours it is too cooked to salvage as "meat" but it will have released good flavor into the stock. Don't bother picking off the meat now. Just strain it all when done. The crockpot is the easiest solution. Don't remove the bones. Bill Quote Link to comment Share on other sites More sharing options...
Spy Car Posted March 25, 2013 Share Posted March 25, 2013 Another vote for gelatin being the best part. Bill Quote Link to comment Share on other sites More sharing options...
justasque Posted March 25, 2013 Share Posted March 25, 2013 Tomorrow you'll just strain the whole kaboodle into a clean pot and discard everything. I have found it's easier to ladle it out and pour it from the ladle into a container through a small strainer. That way I don't have to pick up and pour the whole pot. I use an orange-juice-type strainer balanced over a 1-2 cup container. and then in the morning, remove the bones and such....and freeze the broth? Do you freeze it in bags or containers? thanks for your help. I freeze in an assortment of salvaged plastic containers - from hummus, yogurt, etc. I've found that 1 or 2 cups is the best size; any larger and I can't easily use it in rice, gravy, etc. I can always use more containers, but I can't use only part of one if it's frozen. Also - I use the crock pot, and let it go overnight. It's much better - a deeper color, better flavor - if I let it run 24 hours or so. Quote Link to comment Share on other sites More sharing options...
Cosmos Posted March 25, 2013 Share Posted March 25, 2013 I have found it's easier to ladle it out and pour it from the ladle into a container through a small strainer. That way I don't have to pick up and pour the whole pot. I use an orange-juice-type strainer balanced over a 1-2 cup container. Interesting thread. :) The only thing I can add is that I find it easiest to strain in two steps. First I pour the big pot into a colander over another pot. The colander catches all the bones and big stuff. Then I wash out the stock pot and pour the broth back in again, this time through a fine-mesh strainer. Quote Link to comment Share on other sites More sharing options...
milovany Posted March 25, 2013 Share Posted March 25, 2013 New dimension to the thread: a cup of hot chicken broth with a splash of heavy cream makes a delicious breakfast. Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted March 25, 2013 Author Share Posted March 25, 2013 just checked mine...no geletin stuff...and it's a pretty pale yellow...did I not cook it long enough...did I add too much water per the amount of bones? what do I do now??? (it cooked over night in the oven at about 200....so it's been cooking since about 4:00 (central time) yesterday afternoon. Quote Link to comment Share on other sites More sharing options...
Ipsey Posted March 25, 2013 Share Posted March 25, 2013 Wow! Ok, I didn't know about gelatin being good. I always thought I screwed up :) HA! Thanks! Quote Link to comment Share on other sites More sharing options...
Annie Posted March 25, 2013 Share Posted March 25, 2013 just checked mine...no geletin stuff...and it's a pretty pale yellow...did I not cook it long enough...did I add too much water per the amount of bones? what do I do now??? (it cooked over night in the oven at about 200....so it's been cooking since about 4:00 (central time) yesterday afternoon. It won't gel until it cools in the fridge. It's possible you put in too much water, but I wouldn't worry. I've never put mine in the oven, but I would just pop it back on the burner and let it simmer very slowly for the rest of the day. I usually do mine for about 24 hours. After dinner you can strain it, cool it a bit, and put it in the fridge. Even if it's not "perfect," it will still be yummy. Quote Link to comment Share on other sites More sharing options...
Mrs_JWM Posted March 25, 2013 Share Posted March 25, 2013 I just started doing continuous bone broth like this: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/ My broth has been going for a week, and it's still gelatinous each day. I take out a quart in the morning, strain it, put the solids back in the crockpot, add a quart of water, and pour in a fresh quart of water. Then I just take a cup here and there throughout the day and warm it up in the microwave when I want a savory drink. Next I'm doing elk bones from an elk farm, so no chronic wasting concerns, friends! Quote Link to comment Share on other sites More sharing options...
Happy Posted March 25, 2013 Share Posted March 25, 2013 Oh, oh, oh...call on me! Waving my hand in the air. Sigh. I regressed into my old public school self for a minute. Anyway. My youngest is in culinary school. The other day he made chicken broth. He says they suggest you chop up the bones a bit to get more tasty goodness. He just took his knife and cut the legs off, then cut on either side of the backbone. Simmer for hours. Add carrots, celery, and onion for deeper flavor. Strain. His chicken broth made a dandy base for my french onion soup recently. Mmmmmmm Quote Link to comment Share on other sites More sharing options...
AMJ Posted March 25, 2013 Share Posted March 25, 2013 Oh! Yay, this is a good thread. My broth always cools and becomes nasty and gelatinous--of course, I don't cook it so long. Only several hours. If I cook it longer 18-24 hours, will it break all of that connective tissue down so I don't get all of the gelatin? Thanks! But you WANT that gelatin! That is the difference between a stock and a broth -- the full body you get from the gelatinous effect. It will not seem gooey or gelatinous when you heat the soup back up again, but that gelatin helps provide many of the nutrients that are so helpful when someone is sick. Cook up your bones, skin, and all, perhaps with some aromatic veggies (celery, onions, etc.) in a big pot of water. Once they've cooked to where the bones fall apart from each other line a colandar with some layers of cheese cloth and strain the liquid into another pot. I usually cook mine so long I don't save the meat -- I add new chicken meat or leftover rotiserrie chicken meat. Alton Brown had a good show or two on his Good Eats show. Try searching Food Network's website for more information. Quote Link to comment Share on other sites More sharing options...
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