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How can I increase protein in Chicken stock?

post #1 of 2
Thread Starter 

Based on my reading chicken stock contains 3-4 grams of protein per 8 oz /1 glass.  I am assuming this is for stock made from all bones in 1 chicken and say 2 litres of water. 

 

Suppose I wanted to make a stock where each glass contained a lot more protein then say 4 grams.  What would be the best way to go about doing it?  My guess is use more bones?  However I am wondering if the 4 grams listed is based on using a lot of bones.  Is it possible to cook a stock where each galss has say 20 grams of protein?

 

Does anybody have any ideas about this and how I can maximise protein in stock?  I do not want to add other ingredients as the stock is for somebody with severe allergies.

 

Also I believe protein extraction is judged based on gelatin apperance, is this correct?  When can I be sure I have extracted most protein?

 

Thanks

 

post #2 of 2

Make lots of stock, reduce it to concentrate it.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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