Chicken Stock Recipe woes!

[ronniebuss]

The first time I made Alton's recipe for Chicken Stock it turned out great. I have tried numerous times since and it just isn't right. The first time I used all wings and the rest of the ingredients. It had the gelatinous texture just like his on the show. That first time, I walked to a neighbors house and forgot the time. When I returned, the stock pot had been boiling away for a half hour instead of the bare simmer recommended. I turned it down immmediately and got it to the bare simmer. Each and every time since, it is thin and watery. This time I let it boil away and turned it down to a bare simmer but, it was still watery. I have used tighs, carcasses, and the original wings to no avail. What am I doing wrong?

[Food Network Fan]

Is your chicken fresh or frozen? Sometimes I have trouble with it after the chicken has been frozen. It seems like it's more difficult for the marrow to cook out of the bone. I don't seem to have that problem if the Chicken is fresh. I have wondered if maybe I am just not getting it completely thawed all the way through the bone if it's in the refrigerator.

[ronniebuss]

This time my chicken was definitely thawed all the way. Now the store I'm sure has it frozen before I buy it. I use the same Giant though every time. Whateve the magic was the first time, it has to be me doing it wrong now.
Ron

[Food Network Fan]

Maybe you got a wimpy chicken.



I have considered trying a whole chicken at some point. I usually only make stock when the weather is cooler. I like having a pot on the stove all day to warm the house.

[MiseEnPlace]

I have a couple of questions

How long are you cooking the stock? I believe it something like 8 hours.

Did you break one of the bones to check if it was brittle. The brittle bone is supposed to be the indicator that all of the connective goodness is out of the bone and in your stock.

Lastly, when you chilled it and it wasn't thick and gelly did you put it back on the stove and cook it some more. This is supposed to thicken it up.

I haven't made Alton's chicken stock, but I have made stock before usually all it takes is a lot of simmering.

[ibcheft]

fat content, we are getting skinny chickens. I use a whole chicken cut into quarters, onions, celery, carrots, and thyme. I have always just made mine, going to look at AB's recipe for it. Guess I need to pay more attention and write down what I do for mine. You might want to try a cheaper grade of chicken, they probably have more fat.

[ronniebuss]

The bones do snap easily but, the stock is thin and not as flavorful as that first batch. I did use just wings that first time. I guess it is like love, the first time's the best. OK, I did simmer it for hours all the times I have tried. I didn't have to do anything else as far as cooking or reducing the first batch. I put it outside when it was 35-40 degrees here in Maryland overnight and the next morning it was thick and had a 1" thick layer of fat on top that easily scooped out. Since then there have been times using the outside approach and the AB way with the cooler. All the times there was the layer of fat to be scooped but, the stock was watery and not as tasty.

[BerryBaby]

I buy the Pacific Foods Organic stock broth in the box. They are located about a mile from our house.

Never tried making my own.

[MiseEnPlace]

Normally I use chicken Kitchen Basics stock. The chicken is rich, I love it.

[Food Network Fan]

That's what I get for everyday use too. Occasionally they have the larger boxes of Emeril stock and I will get those too.

Normally if I make my own it's for a special soup on a cold day. The smell warms the house.