Chicken Stock Recipe woes!

[ronniebuss]

I too used store bought stock until I tried making it from scratch with Alton's recipe. That first batch is what keeps me trying to recreate it again. NO store bought stuff can come close. It is sublime and delicious!!!

[Food Network Fan]

That's true. It makes a very special meal.

[ronniebuss]

Yeah, I used the boxed stuff until I tried Alton's recipe. It really was worth the effort when I tasted that first batch.

[MiseEnPlace]

Yeah, there's nothing like homemade stock

You've piqued my interest in this, I might have to try Alton's recipe to see if I get the same problems or magic.

[Clove]

Originally Posted by Food Network Fan

It seems like it's more difficult for the marrow to cook out of the bone.

In order to get the gelatinized stock, you need to cook the chicken (fresh, frozen and defrosted, whole or pieces) until the connective tissues start to break down. There is no bone marrow effect in this consistency, just the effect of the tissue, tendons and ligaments breaking down.
This normally takes 1 to 2 hours (or longer, depending on the size / age of the chicken).
The only other varrible is the ratio of chicken (weight and parts) to liquid.
Don't add more liquid than will just cover the chicken and vegatables.
It will not be as apparent in the hot product, but if you do it correctly, the cooled product will be wiggly mass of gelatin.

[Food Network Fan]

Here's what Alton says....

From a distance, most bones look perfectly smooth, but if you come closer, closer, closer, you'll see that they are actually pocked with a galaxy of pores. Now they may be small, but they're not so small that hydrolyzed collagen cannot pass through into your stock. However, if you plunge this bone into boiling water, those proteins will coagulate, therefore plugging up these pores and keeping all the goodness trapped inside, which just wouldn't be right. By starting with cold water, this travesty may be avoided.

[Clove]

Originally Posted by Food Network Fan

Here's what Alton says....
From a distance, most bones look perfectly smooth, but if you come closer, closer, closer, you'll see that they are actually pocked with a galaxy of pores. Now they may be small, but they're not so small that hydrolyzed collagen cannot pass through into your stock. However, if you plunge this bone into boiling water, those proteins will coagulate, therefore plugging up these pores and keeping all the goodness trapped inside, which just wouldn't be right. By starting with cold water, this travesty may be avoided.

We can let Alton argue with Escoffier.

There's no doubt that the marrow is in the bone and that there may be some leakage, but the gelatin comes from the varrious connective tissues.

BTW - If you start with a frozen chicken and boil it in a liquid for 2 hours, it will defrost, cook and break down.

[ronniebuss]

I REALLY appreciate all the help but, so far I don't see any answers as to why my subsequent batches have been watery. I buy all my poultry at the same store and have used the same method each time. I will try to find feet at my local asian market if I can.
Ron

[Food Network Fan]

It would seem it could be the chicken's fault. Since it doesn't seem to be yours.

[Clove]

Originally Posted by ronniebuss

I REALLY appreciate all the help but, so far I don't see any answers as to why my subsequent batches have been watery. I buy all my poultry at the same store and have used the same method each time. I will try to find feet at my local asian market if I can.
Ron

Ron,
Can you give me the recipe you are using as the one I use is foolproof. If I see what you are doing, maybe it can suggest a fix.
Making stock is not hard but it is time-consuming.
We should be able to come up with something.