/ck/ - Food & Cooking

>>15709694
Vegetable stock is always worth making.
Broccoli stalks, onion skins, carrot peel, basically everything that's not going in the meal goes in the stock with a couple of cloves and bay leaves, and it's delicious.

>>15709776
>Broccoli stalks

>>15709776
What do you use vegetable stock for? Risottos and stuff? I find that the flavour kind of dies if I cook it for more than 2 hours or so, as is generally required for a braise

>grab spoon
>take half a spoon of concentrated chickenstock that actually just tastes like vegetables
>half a spoon of chicken concentrate that tastes like chicken
>boil water
>add water
Wala

i don't really measure anything i just eyeball it into my giant pressure cooker

>>15709694
I think trying to get technical and precise with stocks is useless. Here's what I did a couple weeks ago
>part out two ~5-pound chickens into legs/wings/crown
>roast parts while I throw the rest of the carcass into a pot with a couple halved onions, a few sprigs of celery, a few carrots, a couple lightly-smashed garlic cloves, handful of black peppercorns, a couple bay leaves, and a few sprigs of thyme
>fully cover with cold water and bring to a light simmer
>once the chicken parts are roasted, let cool slightly and separate/store all of the meat for later use
>throw all of the remaining bones/skin into the simmering stock and let it go for a few more hours
>take off the heat and strain
>pick any remaining meat off of the carcass before discarding
The whole point is that it doesn't take much effort, why bother weighing/measuring individual ingredients and worrying about liquid ratio? If it's a stronger stock I just add water to whatever I'm using it for

>>15709781
Being wasteful doesn't make you superior in any way. Throwing out perfectly usable food just means you're a fat lazy fuck, don't have the skills to use every part of the produce, or, (and this is my guess) both. Congratulations on your hilarious cartoon bin though top fucking kek

>>15709796
Anything really, it's good for a base for soups and stews as well. Just use what you have and don't be a bitch about weather the recipe calls for specifics. A home made vegetable stock is going to be better than a chicken stock cube in any recipe 100% of the time I reckon

>>15709838
i just eat the stalks when i eat the broccoli
ruining good stock with with overcooked farty compounds just makes you a bad cook the rest of what you said is pure projection

>>15709863
That bin jpeg is shit though you can't argue with that

>>15709863
this; why would you have any leftover broccoli parts in the first place

>>15709694
Throwing pepper, pimento, cloves, juniper and bay leaves into anything works all the time.

>>15709868
is *the shit

>>15709694
The only stock I really do is boiling a whole chicken. Once the chicken is cooked you have a pot of stock and a cooked chicken. From here you can add spice and do chicken and rice soup, chicken tortilla, etc.

>>15709911
Touché

>>15709935
you cant really get a full stock that way and have a chicken that doesnt taste like shit, its better i think to just cook the chicken eat the meat and then use the remnants for stock so you can simmer the bones for a long time and not waste anything

>>15710313
obviously
who wants to eat a whole boiled chicken lmao

>>15710321
it can be good if you cook it on a lower heat in stock or something just full rolling boil tends to fuck up meat

>>15710332
nah
boiled chicken is bad

>>15710338
theres a huge difference between poached/simmered and boiled though thats what im saying

Are aluminum pots bad? I don’t like the idea of aluminum leeching into my food

>>15710342
right
but it's all only suitable for a dog with diarrhea

>>15710355
have you had hainanese chicken rice its good

>>15710338
You are supposed to roast chicken pieces in the oven before tossing it into a stock

I dont over think it. I have two one gallon bags in my freezer, one for the trimmings and skins of things like onions, shallots, green onions, garlic, mushroom stems, etc. The other one holds chicken carcasses. When I have two whole chicken carcasses and at least a half full bag of trimmings I roast the bones, then put everything in a stock pot with a tablespoon of apple cider vinegar and simmer it for about two hours. Thats it. Same with beef bones, but I use a lot of chicken so chicken stock is what I care about most.

>>15710363
yes

i make it for my dog when he has diarrhea

>>15710401
fair enough

>>15709694
I use chicken feet, it's incredibly cheap and has more collagen

Can you just throw some veg in a baking dish with stock?

do you guys cooked chicken bones or do you debone the chiken while it's raw?

can I use bones that I have eaten off of and froze?

>>15710451
>catfaggot cookery

just get ubereats

>>15710502

>making fun of cats

Go figure a brainlet like you would need a controllable animal like a dog. You probably rode the short bus and played video games on easy.

>>15710528
Cook the cat, then we'll talk

>>15710502
>old internet
cats
>new internet
dogs
says it all really

>>15710502
This website has a long history of liking cats. It’s okay if you don’t but that’s like the fags saying shit about anime when that’s what this whole website was started as.

>>15710540
new internet
frogs

>>15710558

I hope Apu catches something nice

>>15710480
>I have eaten off of and froze?
I've heard folks doing this but, I don't do it.
I deboned a bunch of thighs this summer and only this past week made stock from the frozen raw bones.
It was a two day process because I started late and somehow lost or forgot my bigger pot during my last move. I had to use a 2quart sauce pan. three batches later it's done and tasty, it turned out dirty looking (probably let it boil?) but i'm not trying to impress anyone and it tastes good. I'm moving monday so I'll be getting a stockpot, to use in my huge kitchen, the current kitchen has 10x20 inches of workspace in front of the microwave.
>>15709694
I use onion, celery, carrot for the veg part, using the veg scraps.
I tossed in a couple garlic cloves too. the only other stuff I had on hand was thyme, salt, pepper.
I think that's it.
used an old rag of a t-shirt to strain it. froze half of it for more chix noodle soup most likely

>>15710639
>>15710606
>>15710558
>>15710556
>>15710540
>>15710536
>>15710528
>>15710502
>>15710480
>>15710451
>>15710412
>>15710409
>>15710401
>>15710338
>>15710332
>>15709911
>>15709870
>>15709838
>>15709834
>>15709820

Just fucking buy it from the market you lardasses
Too far of a walk?

>>15710646
shop-bought stock sucks cock

>>15710651
Tastes the same to me. You don't even need stock for good food anyways. It's just flavored water

>>15710639
shit I just now looked at OPs pic and forgot to add bay leaves, which would of made it a whole lot better, I should of looked at my spice box better

>>15710646

>buying canned garbage stacked with sodium and lacking any and all flavor when you can easily make it at home

Now I know who is behind all the fast food posts, and it isnt the Jews, its this tastelet who can’t cook.

>>15710655
You need it for sauces, risottos, soups
and sometimes stews and braises though shop-bought stock does the job in this case.

>>15710646
the stuff I made is like jello and way better than store stuff.
nice bait though
that was a lot of clicks I bet

>>15710655

>tastes the same

/ck/ is probably the worst place for people who like to cook to visit besides allrecipies, but even you’re too much of a tastelet fag s board.

>>15710658
Indeed
bay leaves definitely *do something*

>>15710668
Okay explain why homemade stock is better you lardass
>>15710661
>>15710672
t. fat as hell
Post your body. Only fat fucks care this much about MUH FLAVOR MUH FLAVOR I NEED IT TO TASTE GOOODD WAA

>>15710639
>>15710639
>Used a t shirt to strain it
Holy poor

>>15710687
>Okay explain why homemade stock is better you lardass
more gelatin,
not overloaded with salt so can be successfully reduced down to a saucing consistency,
doesn't have weird plasticky undertones to it which become accentuated when concentrated,
full of proteins from the meat and bones which aren't allowed in shop-bought stock because would go bad quickly, proteins which add not only flavour but nutrients as well,

>>15710728
so you care about MUH FLAVOR like a lardass
got it
talk to me when you grow up

>>15710706
true
but why waste. I worked at a place that got boxes of them and there was always one or two in my pocket when I got home.
I don't even need paper towels anymore

>>15710677
classy picture
you are just a beacon of culture and taste

>>15710687
it's about not being wasteful and of course I'm going to when the end product is honestly nothing like store stuff
just like the shirt rags. why waste money on cheese cloth and paper towels when I have 50 rags at the ready

>>15710768
Not him, but you whine like a fag and your shit is all retarded. Just because you can’t make a good tasting stock doesn’t mean we are all cooklets fag

>>15710737
yes
people on a food and cooking board do tend to care about flavour

>>15710687

Here you go. I gained a bit of weight from drinking during COVID but Im far from fat, just a manlet king.

>>15710775
for sure scro

>>15710787

Oh, 135lbs and 5’6” forgot to mention. But Id rather be a manlet than a cooklet and tastelet like you, who cant tell the difference between a good stock and a storebought can of flavored water.

>>15710775
i was only talking about picture
only use stocks that i make, they taste great
i recently quoted the same line from that movie almost the same way
thanks, i like you

>>15710808
you probably used the pic of doc lexus

>>15710480
Whenever I buy a rotisserie chicken I strip the meat off and mix it back in with the settled chicken juices, makes it a million times better reheated
And then add the bones/carcass to the current freezer bag. Works pretty well for me
So if I were you I'd strip. All the meat off the bones before eating that way it doesn't get all messy and mixed together

The only chicken dish I really like is coq au vin, and thankfully that one uses up the entire bird, so I get to save a whole chicken carcass to make stock with whenever I make coq au vin.
Almost all chicken dishes are bland and uninteresting to me, but the stock is very useful, so it's nice to have found a good system. Personally I dislike using the meat in stock, even though I'm not a fan of chicken meat; it just feels like a waste.

>>15709694
I always reduce it til it's super concentrated, down to like 100ml then freeze it in an ice cube tray. Just take one or two cubes out the freezer when I need some.

Lots of love for chicken stock so far.
How about lamb stock and beef stock?

>>15711220
At this point why wouldn't you just turn it into portable soup

>>15712129
What did he mean by this?

>>15710800
Not the OP you're talking to. I rather not be able to taste at all, than to be a manlet, lol.

>>15712315
Probably dehydrate it so it becomes a dry powder, I reckon.

>>15709776
>>15709781
>Broccoli stalks
I think a few are ok, same with cabbage cores, but I'd rather peel the skin off and eat them when I cook broccoli.

This is a good guide: https://jenniferskitchen.com/cooking-tips-and-how-tos/vegetables-to-include-or-exclude-from-vegetable-stock-or-broth

>>15710480
>can I use bones that I have eaten off of and froze?
Yes, absolutely. I save all of our gnawed-on bones. I have a big bag full of scraps in the freezer like >>15710399
and make delicious stock every month or two.

At the store I see the chicken bouillon cubes and a jar of “soup base” , is it both the same just different form? Also the Goya sauzon boxes, is that just cubes of spices?

>>15712322

Thats fine. Im still the one with a wedding ring around my neck.

mmmmmmmm rib bones
mmmmm chicken feet
mmmmmm halved onion
mm yummy piggy feet
mmmmmmmmmmmm peeled carrot
yummy yummy in my tummy

Personally whenever I cook a bird I'll throw it's carcass in a pot and cover it with water, throw in some assorted vegetables and roasted onions and garlic. throw in some salt, peppercorns and bayleaves and its perfect

>>15709694
So I crush my chicken carcasses/necks between two chopping boards and grill them for mailard.
The balance of carcasses and necks isn't a fine science, but I prefer 3/1 carcass/neck by weight.

With pork stock I always blanche the bones in ginger water first to remove the scum, that's a pretty standard Asian style,

I tent to avoid using spices in general because it makes the stock less versatile- if I know what it's for then I add hard spices and oily leaves just because of the cook time.

With beef stock there is definitely such a thing as too much gelatine, so Never use all oxtail unless I'm making something like osso bucco or a glaze

Vegetables depend a lot, I find a standard mirepoix far too sweet- especially with shitty supermarket sugar vegetables.
I'm inclined to use celeriac in a French stock in place of half the celery, in Chinese stock I typically add dried shitake mushrooms and uighur red dates.
There is also chicken essence, a Chinese type of stock that's it's own thing

And it you're using a mirepoix you better be useing a bouquet garnie nigger.

>>15714238
This is fine, nothing wrong with that.
Some tips though
A. never salt a stock, you can always add salt later but you will be in trouble if it reduces as it's cooking or after adding to another dish later.
B. if you're roasting onions you may as well roast the carcass- personally I don't like roast unions unless it's a beef stock. I actually char my onions for Pho.

>>15712518
These cubes aren't actually a reduced or powdered stock, they are made of entirely alien ingredients.
For the sake of economy, you are far better buying the component ingredients instead of bullion cubes- even if you can't be bothered making real stock.

These cubes are typically just a fucking expensive way of buying salt, sugar and emulsifier.

two 160g packs of cheapest chicken wings
a potato
2 carrots
a whole garlic
cheapest onions
cheapest mushrooms
break open chicken bone to expose marrow throw everything into pot, simmer for 5 hours, add new water, make into demiglace, freeze into icecubes
10 deutchmark for 4 0.5 liter minigrip bags of demiglacecubes

>>15710768
do you have any idea where you are posting?

>>15714173
do you soak your pig's trotters overnight? Last time I boiled some pig's trotters I skipped this step and opted to blanch instead, and the resulting stock tasted absolutely fowl.

>>15714387
>With beef stock there is definitely such a thing as too much gelatine, so Never use all oxtail unless I'm making something like osso bucco or a glaze
I don't think I've ever had this problem. Even with 1:1 oxtail to liquid ratio, simmered for 6 hours, the resulting stock has to be reduced 3-4x before it thickens to a demi-glace consistency.

>>15714387
>you better be useing a bouquet garnie nigger
Literally dumb french-cooking brainwashing. There's no point in wrapping everything together in a neat little bundle when you're going to strain it anyway, and as for the individual components: bay leaves, thyme, celery, parsley, leek and various optional soft herbs, only the bay leaves and thyme make sense. Celery and leek can already be included as part of the mirepoix, and parsley should be added near to the end as long cooking destroys their flavour. Same with other soft herbs such as tarragon.

>>15712111
Checked and I was curious about pork stock. I never see it in the store but I know hambone soup is a thing.
And I'm also asking because I have a giant hambone with a fair bit of meat still on it in the freezer from Christmas

>>15715356
Pork stock tends to be too stinky for western cooking. The asians temper it with ginger, that helps a lot, and they use the resulting stock in ramen and soups quite often.
I think you'd have better luck looking for "ham stock" than pork stock.

>>15715364
Thanks

>>15715364
This is the first I’ve heard of the ginger bath, I grew up with seeing apple cider vinegar used instead especially with liver

>>15715356
Here in Germany you can by pork fond, but it's not common or popular. People just use veal fond for everything that's not poultry. Maybe also venison fond in winter time. And for poultry they just tend to buy chicken fond although duck and goose fond are also available.
>>15715364
On the other hand everything is drowned in bacon or lard.

>>15712472
brassica have too many sulfur compounds for stock
they make it smell like poo and farts

>>15715591
Cauliflower works well imo.

>>15715606
i guess if you like the taste of poo and farts

>>15715293
seems unlikely, are you sure you weren't using chicken?

I recently found mum's old crockpot, bought some beef bones from the supermarket (I think it's femur), set the crockpot in low heat, threw some onions, coriander, tumeric and ginger. It's been 12 hours now (will leave it on 24 hours), and I have to say that the house smells quite good.

>>15709808
based

anyfag here made game stock before?

>>15709776
>>15709838
1) can you give me a breakdown of what sort of vegetable waste is okay to use and what isn't? or just name the things you wouldn't use for example if the other list is too long. like when you say "onion skins" do you mean the outermost layer or do you mean everything, including the brown stuff? do i have to wash everything if i intend to use it? like washing onions so i don't accidentally get any flecks of dirt in there?
2) is garlic waste too strong or does it work too?
3)is there some minimal amount of vegetable waste i'd need before going for it? like if i use one carrot and one onion, i assume there's no point in making a stock, right? or does it work anyway?
4) how long to cook for?
5)if i spend a couple of hours worth of gas or electricity to make it am i really being less wasteful?

>>15709838
>>15716688
>hours worth of gas or electricity to make it am i really being less wasteful
Ya I always wonder about this... I feel so thrifty at the store just buying a whole raw bird and vegetables, and making full use of the carcass and everything to make stock.
But then I realize the whole process takes up half my day and used tons of power... No way it's worth it financially.
Now I just think about how much better real stock tastes than store-bought broth, that keeps me going.

>>15717051
use a pressure cooker if it's that much of a financial hardship
works better anyway

I throw whatever leftovers are in there.

ITT Chud General

>>15717051
yeah, i'm the same way. i make my own stock, have done so for ages, because i don't like those gay ass bullion cubes and there's no liquid stock in my cunt. i like the idea of using leftover waste for stock like that but definitely don't think i'd be right if i was getting on my high horse over it being less wasteful.
similarly another good idea i saw was in one of fagusea's videos - using the mushroom stalks for mushroom stock. it's not too potent but it gives some extra flavor to whatever you add it in.

>>15709694
I use knorrs

>>15717384
>there's no liquid stock in my cunt
i-is there supposed to be?

>>15717403
only if you're trans

>>15716585
veal needs a lot of time simmering
at least 36h I would go for 48h

>>15717589
Ye I simmer my veal stock for 36 hours, but what about game stock? (venison, woodcock, partridge, wild boar, ...)

>>15716688
>>15717051
if it doesn't have dirt on it I use it. if there is dirt, I cut the dirty part off and throw that away.
the middle part and leaves of celery is good
onion outer layers, yes
If I was to peel carrots I would use that too. I usually just wash my carrots

>>15717641
cheers la'

>>15716688
>>15717051
https://www.youtube.com/watch?v=xIvTnFZoU1Q
https://jenniferskitchen.com/cooking-tips-and-how-tos/vegetables-to-include-or-exclude-from-vegetable-stock-or-broth

When you cut the top and bottom from an onion and remove the outermost skin save all that. Apply that to carrots, beets, parsnips, etc. Any part of celery, garlic or mushrooms that you don't use. The top part of leeks are great for stock. Same thing with any random bones and meat scraps.

>>15717641
>if there is dirt, I cut the dirty part off and throw that away.
You do know that dirt washes off very easily with water, right?

>>15719015

it doesnt off veggies

>>15709694
>general

>>15709694
LEEK

>>15719275

My stock is almost done. Smells good.
chicken carcass
onion
carrot
celery
fennel
garlic
peppercorn
coriander seed
bay leaf
rosemary
thyme

>>15719905
that thumbnail is just awful

>>15719908
elaborate

>>15719919
it looks like an infected botfly wound or something

>>15719905
just passed it through a rough sieve. going to skim some fat and pass through a fine cloth
>>15720065
ok

>>15710687
tbqh it's just fatasses that eat anything in sight and can't be assed to cook for 10 minutes to make something edible

>>15710399
I do this too. Plus all the leftover bones from chicken, pork, beef. Saute the whole mess in olive oil, add water, salt, pepper, bay leaf, sage, parsley, maybe some fresh rosemary or thyme. Boil for 2 or 3 hours, strain, cool, portion into zip lock bags, and freeze.

>>15710800
>5'6"
bro...

>>15715699
LOL!

>>15709694
Beef knuckle gang here if it's not freezer bag broth, always been too cheap to use fresh onion/celery/carrot/tomato but with the knuck I figure it's worth it. Just roast, put into crock pot and cover with liquid, maybe some bay for aromatics, cook on low for 24-48 hours. The first batch comes out pure gelatin so rinse and repeat and combine the first batch with the second, that makes it still gelatinous enough so it jiggles.

>>15718130
Pretty much this but I also save zucchini/squash ends and tomato tops/cores. I was wondering about asparagus but looked up a recipe where they saved those separately and made a cream of asparagus soup by cooking, blending and seiving asparagus bottoms, sounds like it would be otay cooked in some chicken stock with onions and garlic

Chicken backs/wings, carrots, celery, onion, leek, garlic, sauvignon blanc, water, thyme, bay leaf, peppercorn, parsley stems.

>>15720210
Strained after cooking 6 hours

>>15720216
Chilled overnight and skimmed top layer of fat

>>15720068
gonna rest in fridge over night and skim the fat in the morning. then into the freezer it goes

I buy rotisserie chickens from the store and save all the leftover bones and juices for stock. So much juice comes from those that just sit in the container and get wasted otherwise. A lot of different flavors like garlic butter, lemon pepper, "traditional" and ones with herbs, very tasty and great for freezing to make into stock later on. Also works with turkey bones after Thanksgiving.

>>15720225
Looks good Anon.
When you say skimmed, do you mean you keep it separately?
That rich gelatin might be the best part about homemade stock.

>>15709838
NOW that’s what I call being an idiot edgy faggot.

>>15715356
Make split pea soup with the ham bone

>>15720968
I meant that I refrigerated the stock overnight and removed the thin layer of pure fat that formed at the top

Last time I made stock using beef bones alone it fucking sucked. Got them from my butcher and they had little to no meat on them, I assume it had all been scraped off to make mincemeat.
90% sure the bones don't actually add anything, it's the scraps of meat, marrow and connective tissue attached which make a difference.

>>15721729
so if you break the bones so the marrow's exposed, wouldn't that help? unless you got shitty bones with no marrow in them

>>15710451
Is this cat naturally cross-eyed or is it just the angle of the camera?

>>15721729
The bones contain gelatine, which thickens the soups and give them a better mouth feel.

>>15721827
the bones themselves don't contain any gelatin, the tendons, ligaments and other sinews contain collagen which breaks down into gelatin with cooking

>>15721860
So the bones contain collagen not gelatine. Still wondering if it wouldn't be cheaper and easier to just throw some gelatine itself in the soup, fond, whatever to get the same result.

>>15721796
all cats of that hue that i've seen have had retarded looking eyes

>>15721729
>>15721745
>>15721860
If you get the right bone they do. Go to an Asian market and ask for beef bones for soup, aka beef knuckle. It's the joints and they're even sawed in half. Any curved surface will eventually give out pure gelatin if you cook it long enough. I don't buy that the marrow does much other than end up as fat at the top of the broth so I roast the bones, work out any solid marrow I can and eat it hot out of the oven.

>>15721914
Ya, they breed them for rare characteristics, and they get inbred so bad the retard rate skyrockets, but they don't care at all because all they want is a blue eyed kitty or a white tiger or whatever... sickos if you ask me.

I just use dried kelp, bonito flakes, dried anchovies and dried mushrooms.
Long as fuck shelf lives and makes fantastic hot pots and soups.
Anything beef or chicken flavor I carry better than bouillon in my fridge.

>>15721935
It's surprisingly tough to find in my city, despite numerous spic/chink markets around me. The only have "beef marrow bones" that are like a clean cross-section of a limb bone cut, clean with no tissue or joint like the other poster said.

I go for oxtails instead now because they sell those....

>>15709694
OP why do you feel the need to use weight measurements in stock making? If there is any cooking process that you can literally just throw shit in a pot, its making a stock. Unless youre working at a champion level ramen shop or a multi Michelin French restaurant as a saucier, why

>>15722464
onions and carrots are sweet, it's important to keep that balanced if it's going to be reduced for a sauce

>>15722483
but t-thats what the celery is for anon-kun

naw you're right I really need to stop cooking with feel so much. Its funny, as you progress as a cook you kindof start out following recipes religiously, then once you get experience you start to cook with feel. Some people stay that way forever, probably because all the good cooks they know and have watched cook that way, but the real redpill is to go back to not only following recipes but any time you alter one, right it down and follow it exactly the next time. Top tier restaurants are food factories that produce the EXACT same thing every SINGLE time without a modicum of deviation, naturally one should strive for that attitude if they take cooking seriously

>>15722497
I'm not at that level yet, but do I get what you mean
Maybe this is just autism on my part but I also kinda enjoy documenting what I do and keeping a neat, written record of all my honed recipes. Once you have it exactly how you want it, it's there, you know it works and can follow it or pass it to friends whenever you want with ease

I made my first stock recently.
Looking for feedback.

Used a whole chicken, put in carrots, celery, onion, garlic, thyme, parsley, leeks, pepper corns, a little clove, and some bay leaves.

Simmered for a couple of hours, then took out the chicken and removed all of the meat. After that, I put the bones back in and simmered for several more hours.

I thought it was pretty good, and I used the chicken I pulled off to make some gumbo.

Thoughts? What should I do next time, planning to make more this week.

>>15714675
why the potato
I've never heard of potato in any stock lol

>>15723270
potato stock

>>15723302
thats just starch water

>>15710687
I dont know a single fat person that can cook. That is kindof the entire reason behind them being fat, they have to rely on ultra processed foods that are completely unsatiating because they are devoid of any nutritional value, so they just keep stuffing and stuffing their face getting out of it only calories and nothing but

When you guys poach eggs, do you keep the egg stock?

>>15710381
only if you want a brown stock, for a clear stock you dont roast any of it.

>>15709694
Chicken wings celery carrot onion throw in pressure cooker w/water for an hour

can you simmer a stock for too long?

>>15723698
For chicken, vegetable or fish stock, definitely.
Every flavour has a finite lifespan under heat, and the longer you simmer it the more you lose.
You want to simmer a stock up until the point where the rate at which the ingredients release flavour decreases below the rate at which you are destroying flavour.

>>15723387
Any extra herbs or spices? How much chicken, and can I use thighs?

>>15723897
You can use any part of chicken, people just favor wings because they're throwaway cheap pieces.
Extra flavors usually put in chicken broth/soup would be black peppercorns, a garlic, ginger root, bay leaves...

>>15723897
Chicken and onion/carrot/celery are the only essential ingredients really, everything else can be added to whatever soup/stew/braise/sauce you're cooking with it as the remaining ingredients do not require slow cooking.

Do you need to roast the chicken carcases before hand? How much deeper flavour does it really add?

>>15725612
you don't need to, and it definitely doesn't add any flavour, it only changes it. It ends up tasting less chickeny and more "brown" and roasty, which is good if you're using it for non-chicken stuff. Definitely wouldn't do that for soups though.

>>15725612
i tested it and it didn't make a huge difference, made the stock a bit darker.

>>15724445
>>15725261

So if I’m going to do this in the instant pot with a Cornish game hen, how much water to add, and how long to cook at what setting? I plan to half the onion and put it in there, chop up carrots and celery, add a little piece ginger root, peppercorns and a few bay leaves. Anything else?

what do I do after letting it simmer after 24 hours?
let it cool and then refrigerate it? or instantly refrigerate it after it stops simmering? I just don't want to poison myself

>>15709694
I just soak some bones in water for a few hours and call it a day

could you leech out some of the sodium from store stock by boiling halved potatoes in it?

>buy lots of meat
>boil it to buggery
>throw away the meat
>all for some mediocre broth you won't even notice in cooking
this is literally what you're doing

>>15726315
This sounds good and I would also like to know the answer bit for normal chicken caracasses

>>15726315
>>15728083
2 litres of water per 1kg of chicken, bones or meat, with an instant pot I'd say pressure cook at high for 30 minutes.
equiv. to 1 quart of water per 1 pound of chicken

Got 3 pork knuckle bones

What do I do with them?

>>15728271
roast then boil for 3 hours

>>15720278
>boiling meat
huh?
are you retarded?
am I responding to bait?

I made turkey stock. 5 turkies worth, the stock pots are 17.5qt and 20qt

>>15728440
Either bait, or sour grapes because they're jealous.
"Real chicken soup is so wasteful, McDonalds is peak supply line efficiency, THAT'S why I don't cook, not because I'm lazy"

>>15728480
Based.
Why did you have 5 turkeys?
Thanksgiving at the soup kitchen?

>>15728271
My favorite use for pork joints/hocks/knuckles/whatever is to throw in my split pea soup which boils for about an hour, then discard.
Gives it a nice porky flavor. Pork broth itself, I don't like it as much as chicken broth, it kinda smells unappealing.

>>15728502
I like turkey, have a large chest freezer, and after making a roast turkey I bust down the turkey carcasses and then vacuum seal them and freeze them until I have at least 2-3 (depends on the size) then make a bunch of stock from them that I'll use over the next 6-12 months.

>>15728513
Some anon posted a page from an old satirical cookbook that said cooking was womans work, but not birds, the man has to do that because a woman won't take sufficient care and time to get the most out of them for some reason, I wish I'd saved it.

>>15728513
Turkey breast is without a doubt the most useless, bland and insipid vegetable ever to have graced the earth with its worthlessness. Who in the world would ever willingly eat such a barren, swelling pile of condensed string? In fact, if you were to raise a child solely on that disgusting white protein powder eaten by bodybuilders, then ask them to describe how they imagined meat to taste, they would probably describe turkey breast. It is simply a tragedy that every time I buy a turkey, I have to buy two of those arid mounds of fibrous dreck, so called "diet food" along with it. In all honesty, I'm surprised my body even bothers to digest them at all - in fact, I would not be at all shocked to find two fully intact turkey breasts being squeezed out of my anus upon vising the toilet after my next Christmas dinner.

>>15709694
i just save all my odds and ends (onion/garlic/carrot scraps, chicken skin and bones, beef cartilage etc) and boil it all together.

my only problem is that i have too much stock. i make stew like once or twice a month and still have at least 5 or 6 bags backed up. i have a stock library. i also have pure veggie, pure pork and pure beef stock ready to go.

key tip: when you finish it and it's all cooked down (i usually fill a big pot with the scraps and water, cook it down, filter it into a smaller pot and re-fill the big pot, do this 2-3x before cooking it down to 1-2 inches in the small pot) then let it cool most of the way down (like lukewarm if you put your finger in) and pour it into a zip-loc bag, lay it in a metal tray and put it in the freezer. this way it will freeze into a thin, easy-to-store saucebag and you can break off chunks to suit your purposes when you use it to cook

>>15729430
No one makes pork stock you ignorant twat.

>>15729247
i get it, you're retarded and love posting that bait.