Reply to Let's Talk Homade Stock

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[quote=Anonymous][quote=Anonymous]In culinary school and professional service we used mostly necks and backs, but since I don't have a consistent source of those for home use I usually use the leftovers from a roasted chicken (the supermarket rotisseries are fine).

I use 1 part onion to 1/3 part celery and 1/3 part carrots.  I make a little bundle (a bouquet garni or bg) of bay leaf, fresh thyme, parsley stems and a few peppercorns wrapped up and tied in cheesecloth.  Since the bg is removable you can taste the stock and when it has the appropriate amount of seasoning you can remove the herbs, even if the stock is still simmering.

I simmer the stock for 3-4 hours; much longer than that and bitterness can leach out of the bones.  I strain through a chinois and that's about it.  I skim off the fat as it's simmering, but leaving it and removing it after it solidifies in the refrigerator is just as good. [/quote]

Well, I consider a short simmer of 3-4hrs being perfect for a[b] stock[/b].

However, if a broth is what you are after, that cools to a stiff gelatin and all the health benefits that come along with that, then a bare minimum of 8hrs is what is needed, ideally 24hrs with a reduction.

The key to the broth not souring is to NEVER bring it to a boil, just a slight bubble here and there, plus the critical step of skimming it frequently the first two hours.  After following these important steps and  filtering the broth through a tight cheesecloth (tight enough that the fat struggles to get through), my broth turns out crystal clear...of course I do an egg white raft as a final step, because I like my broth with absolutely no cloud.[/quote]

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