Oily chicken stock
whitehat
chicken pieces and bones for a long time.
This time the resulting liquid is very oily - almost the consistency of
olive oil - but no fat congeals when it is cold. The stock is a golden
colour. I have never come acroos this before. Is the stock usable?
whitehat
sf
> I amde chicken stock as I have done many times before by simmering=20
> chicken pieces and bones for a long time.
> This time the resulting liquid is very oily - almost the consistency of =
>
> olive oil - but no fat congeals when it is cold. The stock is a golden=20=
>
> colour. I have never come acroos this before. Is the stock usable?
>
Sounds good to me. I strive for a goldent color. Try
adding more water to loosen it up.
MrAoD
>I amde chicken stock as I have done many times before by simmering=20
>chicken pieces and bones for a long time.
>
>olive oil - but no fat congeals when it is cold. The stock is a golden=20=
>
>colour. I have never come acroos this before. Is the stock usable?
What volume of liquid did you start with, and what volume did you wind up with?
Sounds to me like you've made a reduction, i.e., a concentrated stock, although
I'd refer to the texture as gelatinous rather than oily.
When making a production batch of stock I always reduce it by a factor of at
least three, sometimes 4-5, for freezer storage.
Basically, after you've made the initial stock and removed the vegetables, meat
and bones, simmer on low (a few bubbles, no more), continue cooking until the
volume is reduced by whatever factor you desire. Once complete you can
reconstitute it simply by adding water.
Best,
Marc
hahabogus
Well if the oil comes to top, you could pour the cooled stock into a food
grade bag. Then wait for the oil to rise to the top. Next snip off a corner
of the bag and control the flow of stock by pinching the hole closed before
the oil flows through. Note: this is a one time process if you have more
stock that can be poured into the bag get a bigger bag or extra bags and
repeat.
--
Defender of the Beet.
Ricky
Of course it's usable. You say it's oily, but if no fat forms on the
stock when it's chilled, it's simply a very rich cloudy stock. Cloudy
stock results from boiling the liquid rather than simmering it.
stu
Run the stock through a kitchen sieve lined with a piece of wet paper towel
The stock passes through and the oil remains on top(takes a little practice
and you may need to do it twice)
l am told most people use the stock, oil and all (not much of a cook myself,
this is just the way l choose to do it)
l use the stock for making veg soups and they taste fine to me, maybe they
would taste better if l left the oil in. l will have to try it one day and
see
Though l am sure l will get some advice from here
Ricky
> If you want to remove the oil
> Run the stock through a kitchen sieve lined with a piece of wet paper towel
It's easier and cleaner to refrigerate the stock overnight and peel
that hardened layer of fat off with a spoon. I guess your way would
work if you need the stock right away. You get ALL the fat off with
the chilling method though. Your way, some has to remain. Also, I
don't fancy putting my stock through paper towel. It's GOT to affect
the taste. Blech.
sf
wrote:
> l use the stock for making veg soups and they taste fine to me, maybe they
> would taste better if l left the oil in. l will have to try it one day and
> see
> Though l am sure l will get some advice from here
>
My advice is to not sweat over removing every last speck of
fat.
sf
wrote:
> "stu" <s...@hotmail.com> wrote in message news:<3e14ce40$0$27996$afc3...@news.optusnet.com.au>...
> > If you want to remove the oil
> > Run the stock through a kitchen sieve lined with a piece of wet paper towel
>
> It's easier and cleaner to refrigerate the stock overnight and peel
> that hardened layer of fat off with a spoon.
Oh, so true... or in my case - letting it cool in the
kitchen (brrrrr).
spence
fat.
If you are making stock with fresh birds, you can remove a lot of the
fat by trimming the really fatty pockets away before you cook. Just
don't waste too much time...
-spence
bigri...@hotmail.com (Ricky) wrote in message news:<e4f6448b.03010...@posting.google.com>...
stu
fat in it)
but it has been so long since l have made stock and put it in the fridge l
cann't remember if there is much/any oil left on top
will have to do it that way again and see
whitehat
it turns out the fat di set in the fridge and I then removed it. It was
just a much oilier form of fat than I had experienced before. Underneath
I have a wonderful flavourful gelatinous stock.
whitehat
blake murphy
where are the 'fat is flavor' folks?
your pal,
jack
sf
It's too close to New Year's and they are still sticking
with their diets.
pjw
I'm doing this, I'm having the contents of a huge marrow bone that I boiled
for the dogs...on a piece of buttered rye, and sprinkled with Fleur de Sel
de Camargue - and a glass of Aussie shiraz to cut the grease. This must be
close to heaven.
Moderation is for monks, someone said.
Paul W.
NJ