Chicken Stock

[RhiChiChi]

I make my own chicken stock from time to time, usually for soup / broths, however I find the stock so bland that I end up adding salt & alot. Can someone please see where I am going wrong or what I can add to make it more flavoursome? I think it is the type of chicken I use but am limited to find anything else.

Whole chicken or maryland pieces or wings
Carrots
Celery
Onion
Water
Peppercorns
Bay leaf
Water to cover the chicken
I bring to the boil then reduce to a slow simmer for a few hours, skimming the top of any impurities

[Floweryfields]

Do you roast the bones first? That will definitely get you some more flavour. I believe stock needs to have salt added as well. I often put soy sauce in my stock recipe.

[LionsandBears]

I try to keep stock as bland as possible, and add flavour in whatever I am using it in, ITMS. So I make the basic stock that tastes like chicken I then use that stock as a base in soup, risotto, etc. Any added flavours via herbs and spices go into the soup or whatever. I try and keep the salt levels down.

I do add pimentos when making the stock, but otherwise the same as your ingredients above. You could add bacon for more flavour and salt, or try herbs like parsley. I also try to make the stock in the slow cooker, to draw out as many nutrients and flavour as possible. I then boil it for 10 minutes at the end before cooling and putting in the fridge/freezer.

I also roast the bones when I have time.

I'll be interested to see others' responses

[Astrid]

Try reducing it after you have strained it. If I have time I often put it back on the stove and simmer it till about 1/2 the qty is left.

[RhiChiChi]

Thanks so much for all those tips.

If I am roasting the bones - I assume I just cut the chicken into parts/pieces then roast it? How long do I roast it for?

It is really, really bland to the point it tastes almost like water, not even a bland chicken stock! I'll try adding herbs and some bacon then I'll reduce it and see what develops!

Thanks again!

[Phteven]

The flavour is in the bones not the meat. So you can save money and get just as much flavour using chicken racks. If you use 2 chicken racks instead of one whole chicken it will be stronger flavoured.
I use the bones from our roast chickens for stock - if there is stuffing I give it a good washing out first. I usually chuck the frame from a roast in the freezer and pull it out when needed. I make sure that any left over pan juices go in the cavity so that when it is turned into stock I get that flavour.
I use a bit of fish sauce in mine but then again I nearly always use my chicken stock in Asian style cooking. For Euopean cooking I would use sea salt.

[LionsandBears]

I just roast a chook/maryland pieces, take the meat off then use the bones. I only just cover the bones with water. How much water do you use?

A bouquet garni can help too.

[Astrid]

Older chooks are better if you can get them these days, also proper free range (as in home grown, not commercial). Flavour difference is huge.

[LionsandBears]

Oh yes - I should have said. I only use organic chicken. Don't know if it makes a big flavour difference.

[RhiChiChi]

Onyx - Thanks for that clarification. I'll keep that in mind after we have roast chook. I am sure I'd be able to get a rack/bones from a chicken shop or butcher...

Tashy - Well, I was putting in a whole chook and the veg etc... into a stock pot, so maybe 5 litres or more??

And I'll definately keep in mind about the organic/free range. I tend to buy free range anyway.

[LionsandBears]

I think that's probably too much water. When you say whole chook, do you mean whole with meat or whole as in bones without meat?

If it's just bones, break them up so they lie as flat as they can, with the vegies, then just cover with water. I recently used 3 x maryland pieces and ended up with about 1 litre of stock. The last lot I cheated and threw in pre-made vegie stock concentrate which had a heap of salt in it, so didn't need to add more.

May I hijack and just ask, how long can stock be kept in the fridge before being chucked? Is a week OK?

[RhiChiChi]

^^ yeah, whole shicken with skin, meat & bones....

I usually put whatever I don't use straight in the freezer in portions

[LionsandBears]

I just made chicken stock this weekend and this is what I did:

Roasted 1kg organic chicken necks ($3.50) for about 45mins

Threw into the slow cooker:

A bunch of herbs from the garden (thyme, rosemary, basil, parsley, mint)
3-4 pimentos
5-6 peppercorns
1 x garlic clove
1 x fennel, quartered
1 x celery stick, chopped roughly
1 x parsnip, chopped roughly
big dash of apple cider vinegar (probably about 2 tablespoons. this bit is important - it draws the nutrients out of the bones)
roasted chicken necks
1 x tablespoon of premade vegie stock concentrate (I make this in the thermomix. It's a bunch of vegies & salt cooked high then pureed)
covered the lot with water. Probably about a litre or so.

cooked overnight for 12 hours on low.

Strained the liquid and boiled for 5-10 minutes to kill of possible bacteria.
Chucked the leftover meat & vegies in the bin.

I had just over a litre of stock.

I don't add salt as there's a lot of salt in the vegie stock I add. I also dont use onions, as I dont know what I'll use the stock for. If it's for chicken soup for someone feeling sick, I dont use onions as they can upset the tummies.