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Chicken stock - Page 2

post #31 of 39
Quote:
Originally Posted by ChrisLehrer View Post


Correction: do not keep frozen stock in a home freezer more than 3-4 months. Temperature isn't cold enough.

Note that you can pressure can that stock (using proper equipment of course), and the end result will keep without refrigeration for about 2-3 years.

Thanks for the advice Chris, many thanks on the warning!

post #32 of 39
Quote:
Originally Posted by ChrisLehrer View Post


Correction: do not keep frozen stock in a home freezer more than 3-4 months. Temperature isn't cold enough.

Note that you can pressure can that stock (using proper equipment of course), and the end result will keep without refrigeration for about 2-3 years.


USDA recommends canned meat and stocks be used within one year.

post #33 of 39
Quote:
Originally Posted by Jimyra View Post
 


USDA recommends canned meat and stocks be used within one year.


They also say that soups and stews keep 2 to 3 months in the freezer (for quality) but as far as safety is concerned, you can store any food in the freezer indefinitely. 

 

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index

post #34 of 39
Quote:
Originally Posted by ChrisLehrer View Post



Note that you can pressure can that stock (using proper equipment of course), and the end result will keep without refrigeration for about 2-3 years.

 

That's what I do, pressure can it. And I am out of home made stock, which is a shame. I am sicker than a poisoned pup this weekend, and had to resort to drinking hot cups of store bought broth. It just isn't the same.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #35 of 39

Can a small turkey be done the same way as the chicken for stock?

post #36 of 39
Quote:
Originally Posted by indychuck View Post
 

Can a small turkey be done the same way as the chicken for stock?


Yes. The size of the turkey doesn't matter. The only thing that matters is the size of the turkey (or chicken) pieces used to make the stock: the larger the pieces, the longer the cooking time for your stock. 

post #37 of 39

I have recently purchased a clay slow cooker and it has a setting designed for stocks, do you have recommendations on how to prepare a quality stock in a slow cooker?

 

How do you determine if the finished stock is a properly made stock or a failed stock?  

 

Is there a general rule on length of time for a finished stock?

 

I currently have a couple femur bones mixed in with celery and carrots with just enough water to cover.  The setting on the slow cooker is set to 'slow', which brings the contents to a boil at a slow rate and maintains that for whatever length of time you set it to.

post #38 of 39

I prefer to do my stocks at a steep, not a slow boil. And I may go a day or two or three depending on what's in the pot. Large beef bones at least two or three days, chicken parts maybe 12 - 24 hours.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #39 of 39
Quote:
Originally Posted by teamfat View Post
 

I prefer to do my stocks at a steep, not a slow boil. And I may go a day or two or three depending on what's in the pot. Large beef bones at least two or three days, chicken parts maybe 12 - 24 hours.

 

mjb.

I agree, I tried the clay slow cooker last night and I continually had to add water, by the time I was done, I know the original water had been steamed away.  What's the point if I have to continue to add new water?!  I was just trying to find another use for the clay slow cooker, but it appears that a large, heavy, quality stockpot is really the best option.

 

I still would like to know how to determine when to pull the stock from the heat.  How do you determine when your stock is ready, how do you know if it was a successful or failed stock?

 

Thank you,

 

Chuck

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