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brined bones for stock question

post #1 of 7
Thread Starter 

  I was researching, as i do... when i came across the thought of using the bones from a whole bird that had been in a brine to make stock. This to me raises a few questions like; will this make my stock cloudy because of the acid?, will this make my stock salty because of the brine?, will i lose gelatine because it has been lost because of the brine?, or will my stock enter a new flavor realm so to speak.

post #2 of 7

No, A slight acidity is a beneficial part of stock. It encourages the breakdown of connective tissue, and encourages the extraction of flavor.

Yes, it will add salt.

No you won't lose gelatin. Gelatin occurs in meat and bones when connective tissue is broken down by heat and moisture. Unless you're doing a really weird brine, there shouldn't be any problem with gelatin lose.

post #3 of 7
Thread Starter 

ok, if i really wanted to add use the bones i would reduce the amount of salt in the brine? or just not put the bones in the brine to begin with? on a side note... does the bird gain anything from having the bones in the brine with it? and do the bones gain anything from being in the brine?

post #4 of 7

How would you not put the bones in the brine, but keep the meat if your talking about a whole chicken? You aren't putting the bones in seperate are you? Anyway I almost always brine my chickens before roasting or whatever, I brine most poultry ducks etc. I always save the bones from the chickens to make stock with (not broth cuz it has bones) and never have a problem with flavor or salt or anything. I would think the bird gains flavor from being cooked on the bone and by deboning the bird you forfit some of that great flavor. my 2 cents
 

Quote:
Originally Posted by gmac View Post

ok, if i really wanted to add use the bones i would reduce the amount of salt in the brine? or just not put the bones in the brine to begin with? on a side note... does the bird gain anything from having the bones in the brine with it? and do the bones gain anything from being in the brine?



 

post #5 of 7
Thread Starter 

Actually one the other day i remembered thanksgiving and got really excited. hopefully this time ill be cooking and not my parents. That's where this sprung from. i have never used bones from a brine and just wondered if it could be done without any negative effects

post #6 of 7

I do it all the time.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #7 of 7

You'll most likely be fine unless you super super reduce your stock. 

 

I don't really know/think how much salt brines add to bones anyways. I suppose some would be logical, but I somehow doubt that bones become engorged with salt water when you brine. 

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