Bev's Chicken Stock
#62376 - 04/18/04 06:53 PM
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bevp
Reged: 04/01/03
Posts: 135
Loc: Brisbane Australia
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Hey Bev, I made your chicken stock on the weekend. It was so simple. The only part I had a slight problem with was the skimming of the fat. Found it a bit hard to take just the fat, but I guess this will come with practice. Have put it in separate serving containers, and expect to start using it this week for a slow cooker recipe.
How much do you usually use per dish?
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How long did you refrigerate the stock to get the fat to rise to the top? I always allow at least 8 hours -- overnight. Sometimes the fat will be hard, sometimes it's not, but regardless it should easily scoop out. You just take a big spoon and skim it off the top. The resultant stock is solid gel, so it's easy to skim off all the fat. Sometimes I use a paper towel to get the last little bit.
I don't understand your last question. How much stock does your slow-cooker recipe call for? When I'm making soup, I use no more than a cup of stock per serving -- because when you add the veggies, it increases the size portion -- it really depends on how much veggies you add and how much soup you want. If you're using the stock for rice, I just substitute the same amount of stock for the water that the recipe calls for.
Note: make sure your stock isn't too salty BEFORE you use it in a recipe. If it is, then dilute it with more water.
Let me know how that slow cooker recipe turns out.
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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