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Chicken Stock

Akiko

By Akiko
in Cooking

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Josh71

Josh71

Posted
Posted

Can anyone make a photo of your stock made out of pressure cooker which is clear?

 

I want to see how clear is it, so I can compare next time.

 

And please state the timing :)

 

Thanks.

Josh71

Josh71

Posted
Posted

It is very nice and clear indeed. How long did you pressure cook it?

 

And what's the ingredients? :)

 

I am thinking on mine, probably it's just the chicken wing is too fatty, or the ratio of chicken vs water which was 1 kg chicken vs 2 liter water, so need more water.

 

 

 

 

 

Found it. This is after I strained out the solids and was reducing it down on the stove
b0c652fbc0c36a728ca5e80628d7f785.jpg

scubadoo97

scubadoo97

Posted
Posted

The ingredients were probably a couple of chicken carcasses with skin.

Cooked for usually 90-120 min. Strained off into a pot through a strainer lined with muslin

paulraphael

paulraphael

Posted
Posted

My stock would be pretty clear if I just ladled it off the top. But it clouds up when I dump it into a strainer to get all the liquid, which is what I do. I usually don't need it to be clear. 

 

I can partially clear it by pouring through a superbag (I just use generic 25 micron bag filters). 

 

For consomme, I'd use agar clarification. A pain in the ass, but it preserves a lot more flavor than a traditional protein raft.

 

One trick that gives some of the benefits of a raft without the drawbacks is to have some lean, ground meat in with the stock ingredients. It both contributes flavor and traps coagulated protein.

 

Depressurizing the cooker slowly is also important. If you do it fast, the liquid will come to a boil. I don't think the type of pressure cooker matters so much w/r/t clarity. Dave Arnold and company found that flavor suffers if your cooker vents steam. But clarity should only be impacted if the stock is allowed to boil. This is just a matter of paying attention no matter what kind of valve you have.

  • Like 1

Notes from the underbelly

radtek

radtek

Posted
Posted

This is the duck stock from the Fagor PC. Not crystal clear but the solids were pressed because I want it all...

 

IMG_20150520_090530.jpg

  • Like 1
Josh71

Josh71

Posted
Posted

I watched Heston Blumenthal "Peking Duck" and saw he made super clear duck consome.

 

 

Start from minute 2:00 ...

 

He froze the cloudy stock, then let it defrost slowly, strained using cheese cloth.

 

I think I am going to try this :)

  • Like 2
btbyrd

btbyrd

Posted
Posted

Ice/gelatin filtration works pretty well, but it takes a while and the yield isn't awesome. If you try that technique, be sure to make the stock with bones and cuts that have lots of connective tissue so you can extract enough gelatin for the technique to work.  

 

I'm a fan of the ChefSteps consomme strategy which employs a Methocel/protein raft to clarify.

 

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Paul Bacino

Paul Bacino

Posted
Posted

Ice/gelatin filtration works pretty well, but it takes a while and the yield isn't awesome. If you try that technique, be sure to make the stock with bones and cuts that have lots of connective tissue so you can extract enough gelatin for the technique to work.  

 

I'm a fan of the ChefSteps consomme strategy which employs a Methocel/protein raft to clarify.

 

Gonna look that one up..thanks

 

for chicken I just pulse a breast or 2 ( depends on volume ) , some shells, egg whites and what ever herb  I have--  but it reduces the yield//   does the above reduce the yield?

 

 

Its good to have Morels

Josh71

Josh71

Posted
Posted

Ice/gelatin filtration works pretty well, but it takes a while and the yield isn't awesome. If you try that technique, be sure to make the stock with bones and cuts that have lots of connective tissue so you can extract enough gelatin for the technique to work.  

 

I'm a fan of the ChefSteps consomme strategy which employs a Methocel/protein raft to clarify.

 

 

That's nice, and I think much quicker than ice filtration.

 

But it requires some special ingredient (the powder) and another chicken breast :)

 

Let see if I can buy that powder to try it next time for experiment.

huiray

huiray

Posted
Posted

Yesterday–Today's chicken stock/broth, from two stewing chickens (from a Chinese grocery) w/ ginger slices and a bit of salt.  Chickens were rinsed, chopped up (backbone split w/ cleaver), simmered, skimmed repeatedly, left on stove overnight at a bare simmer (around 180-190ºF by pie-type thermometer).  No fuss.

DSCN5014a_800.jpg

 

Stock/broth, "first decant" through cheesecloth, stopping short of chicken pieces "falling over against the cover held against the pot".

DSCN5019a_800.jpg

 

Remainder of the broth/stock, "shaking"/"thumping" the pot and holding the chicken pieces against the cover as the stock is poured off, through that same cheesecloth.

DSCN5020a_800.jpg

 

The latter portion was used for a nice lunch "soup" with young kale, asparagus added in (& vermicelli, at the end) and simmered till done.

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  • 2 months later...
huiray

huiray

Posted
Posted

Thought it was time for a bump-up...

 

Today's chicken stock/broth (i.e. finished this morning), after shutting off the heat and sitting for a bit to let the chicken pieces floating at the top to settle back down and before doing anything else to it. Chicken fat layer on top, of course.  

 

DSCN6130a_800.jpg

 

Pastured free-range chicken necks & backs, backbones chopped through lengthwise, skimmed constantly at the beginning, sea salt, sliced ginger, low simmer around 7-8 hours. The house smells wonderful.

  • Like 3
heidih

heidih

Posted
Posted

Well there must be some kind of synchronicity in eG because I have been meaning forever to ask you to tell us about your chicken and other stock method. Not so much in terms of how - we all have our methods. But what strikes me is that so many of your meals feature a stock/broth. I could eat that way all the time :)  Do you have a routine for your abundant supply?

  • Like 1
huiray

huiray

Posted
Posted (edited)

Well there must be some kind of synchronicity in eG because I have been meaning forever to ask you to tell us about your chicken and other stock method. Not so much in terms of how - we all have our methods. But what strikes me is that so many of your meals feature a stock/broth. I could eat that way all the time :)  Do you have a routine for your abundant supply?

 

:-)

 

No, not really.  I just make it as needed and/or as I feel like it, sometimes more often, sometimes less so. I also use both home-made stuff and stock cubes (I like Maggi) as desired. In any case I don't really think I use it *that* much, and I don't particularly "feature" it - it is just a component/base of the dish when I do list it. Perhaps it might seem like I use it a lot because other folks rarely mention it? Perhaps also because I do broth-style soups and soupy stuff with some regularity whereas soups are *very rare* from other posters? But even with many/most of my soups I start with (i.e. use) water, not stock. 

 

Edited for spelling.

Edited by huiray (log)
  • 2 weeks later...
huiray

huiray

Posted
Posted

Latest batch of chicken stock/broth. This one was done using meaty leg quarter frames from presumably "commercial" chickens (and not pastured or whatever) bought at a Vietnamese supermarket; and with the pieces chopped up, bones cracked, and blanched before simmering in fresh water. Threw in some saved chicken wing tips as well. The color is lighter than with the previous batch using pastured chicken frames, and the color of the fat, not surprisingly, is lighter than with pastured chickens.

 

DSCN6329a_800.jpg

jmacnaughtan

jmacnaughtan

Posted
Posted

I have to confess that I hate standing around skimming stock.  I've learned to just bring the bones/flesh/skin to the boil, dump out the water and rinse the pieces well enough to just leave the pot on a simmer.  The result doesn't seem to suffer...

paulraphael

paulraphael

Posted
Posted

Ice/gelatin filtration works pretty well, but it takes a while and the yield isn't awesome. If you try that technique, be sure to make the stock with bones and cuts that have lots of connective tissue so you can extract enough gelatin for the technique to work.  

 

I'm a fan of the ChefSteps consomme strategy which employs a Methocel/protein raft to clarify.

 

 

That's a promising looking technique. My only hesitation is that it's pretty wasteful to use a lean chicken breast as a sludge filter.  I know some will say this is best possible use for a chicken breast, but still ...

 

Has anyone heard of variations with cheaper protein, or with scraps or byproducts? I gather that being fat-free is important. I've looked around a bit at things like powdered gelatin, whey protein, and soy protein. Whether or not these work, the catch is that they're all more expensive by weight than a stupid chicken breast. The agricultural byproduct industry must have some healthy profits ...

 

Any other thoughts?

Notes from the underbelly

btbyrd

btbyrd

Posted
Posted

In addition to being a sludge filter (nice phrase), the chicken breast will also lend its flavor to the finished consomme. If you wait for chicken breasts to go on sale, you can buy a bunch, seal them up individually, and freeze them for when it's stock-making time. But if that's still a bit too wasteful for you, you can always go with the classic technique and use an egg white raft. It's more finicky (and I'm not sure if Methocel would help that out) but it's certainly cheaper.

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btbyrd

btbyrd

Posted
Posted (edited)

Apparently Daniel Boulud uses dark meat from chickens to make the raft for his consomme. So... there you go!

 

You can also use gelatin, freeze the stock, and let it thaw in a strainer lined with a couple layers of cheese cloth. Ice filtration has a lower yield and it takes longer to do, but it's an easy, hands-off technique. 

Edited by btbyrd (log)
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