Comments on: How to Make Chicken Stock http://cashmoneylife.com/how-to-make-chicken-stock/ Money Management, Small Business, Career Thu, 09 Feb 2012 19:08:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Billy http://cashmoneylife.com/how-to-make-chicken-stock/#comment-26475 Billy Fri, 12 Nov 2010 01:41:18 +0000 http://cashmoneylife.com/?p=1547#comment-26475 I NEVER use stock from the store. There is nothing like the REAL thing! Thanks for this awesome post! I NEVER use stock from the store. There is nothing like the REAL thing! Thanks for this awesome post!

]]> By: Ryan http://cashmoneylife.com/how-to-make-chicken-stock/#comment-25872 Ryan Wed, 06 Oct 2010 00:28:10 +0000 http://cashmoneylife.com/?p=1547#comment-25872 Yes, Lisa. I've done this several times. My wife and I usually freeze a couple carcasses (skin, bones, and the juice from the container) until we have time to do it. Then we put a large pot or even a turkey pan on the stove, throw in a few carrots, onions, celery stocks, add some spices, and let it simmer for a few hours. Let it cool, then use the stock within a day or two or freeze it until needed. You can freeze it in small plastic containers and then put it in small freezer bags for individual use, or use ice cube trays if you only need a little at a time (try using ice cubes of chicken stock instead of adding a little water to certain recipes - it works great!). Just experiment a little until you find your favorite methods. Yes, Lisa. I’ve done this several times. My wife and I usually freeze a couple carcasses (skin, bones, and the juice from the container) until we have time to do it. Then we put a large pot or even a turkey pan on the stove, throw in a few carrots, onions, celery stocks, add some spices, and let it simmer for a few hours. Let it cool, then use the stock within a day or two or freeze it until needed. You can freeze it in small plastic containers and then put it in small freezer bags for individual use, or use ice cube trays if you only need a little at a time (try using ice cubes of chicken stock instead of adding a little water to certain recipes – it works great!). Just experiment a little until you find your favorite methods.

]]> By: Lisa http://cashmoneylife.com/how-to-make-chicken-stock/#comment-25868 Lisa Tue, 05 Oct 2010 22:01:00 +0000 http://cashmoneylife.com/?p=1547#comment-25868 Thanks for this...I've never made a homemade stock before but have some store-bought rotisserie chicken carcass/skin leftover that I do not want to waste because it was so flavorful. I'm sure it'll make a tasty stock. Do you know if I can freeze chicken carcass/bones until I have time to make the stock? Thanks for this…I’ve never made a homemade stock before but have some store-bought rotisserie chicken carcass/skin leftover that I do not want to waste because it was so flavorful. I’m sure it’ll make a tasty stock.

Do you know if I can freeze chicken carcass/bones until I have time to make the stock?

]]> By: JJ http://cashmoneylife.com/how-to-make-chicken-stock/#comment-22110 JJ Wed, 03 Mar 2010 21:46:30 +0000 http://cashmoneylife.com/?p=1547#comment-22110 Nice Site! Very good ideas on here! I do the same with stock, using the leftovers. But I have heard to make a good broth you need a whole chicken. Not sure I agree because my stock makes a wonderful Tortellini soup!. Chris. Depends on what you are making. I'm thinking that everything would be incorporated (read baked). You leave cookies out, and they often contain eggs.. Nice Site! Very good ideas on here! I do the same with stock, using the leftovers. But I have heard to make a good broth you need a whole chicken. Not sure I agree because my stock makes a wonderful Tortellini soup!.

Chris.
Depends on what you are making. I’m thinking that everything would be incorporated (read baked). You leave cookies out, and they often contain eggs..

]]> By: Ryan http://cashmoneylife.com/how-to-make-chicken-stock/#comment-22097 Ryan Wed, 03 Mar 2010 00:59:31 +0000 http://cashmoneylife.com/?p=1547#comment-22097 Chris, I'm not sure. Chris, I’m not sure.

]]> By: chris http://cashmoneylife.com/how-to-make-chicken-stock/#comment-22096 chris Tue, 02 Mar 2010 22:56:24 +0000 http://cashmoneylife.com/?p=1547#comment-22096 In baking with homemade chicken stock for flavoring. Should the finished product be refrigerated if no preservatives were used? In baking with homemade chicken stock for flavoring. Should the finished product be refrigerated if no preservatives were used?

]]> By: Merry http://cashmoneylife.com/how-to-make-chicken-stock/#comment-21954 Merry Tue, 23 Feb 2010 16:15:59 +0000 http://cashmoneylife.com/?p=1547#comment-21954 Thank you Ryan! I'm new to this and your posts have been very educational! I live in the San Francisco Bay Area in California and people here don't do much home cooking. Life is fast and we live off convenience food a lot of the times. Having two young kids and trying to save some money of my yearly food budget, I searched on Google on frugal living tips and found your website. Thank you Ryan! I’m new to this and your posts have been very educational! I live in the San Francisco Bay Area in California and people here don’t do much home cooking. Life is fast and we live off convenience food a lot of the times. Having two young kids and trying to save some money of my yearly food budget, I searched on Google on frugal living tips and found your website.

]]> By: Ryan http://cashmoneylife.com/how-to-make-chicken-stock/#comment-21949 Ryan Tue, 23 Feb 2010 13:16:19 +0000 http://cashmoneylife.com/?p=1547#comment-21949 Merry, I just cover the chicken and vegetables with water right to the top, but you can add more than that and cover it by a couple inches if you want to make more broth. I recommend experimenting to find what works bet for your tastes. And that includes experimenting by adding more or fewer vegetables, different spices, cooking it down longer to get a thicker, more concentrated broth, or less to get a more watery broth. Different types of broth will go better with certain recipes or meals. Have fun! Merry, I just cover the chicken and vegetables with water right to the top, but you can add more than that and cover it by a couple inches if you want to make more broth. I recommend experimenting to find what works bet for your tastes. And that includes experimenting by adding more or fewer vegetables, different spices, cooking it down longer to get a thicker, more concentrated broth, or less to get a more watery broth. Different types of broth will go better with certain recipes or meals. Have fun!

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