Chicken broth/stock, cooked bones or raw?

Quetex,

Hi and welcome to the forum.  If you use the search facility here you will find lots of information on making chicken stock.  There is a differing of opinions slightly but generally, it's all fairly similar.  But as for salting before the stock is ready - don't  As you reduce it, the salt flavour will (could) become too intense.  Not sure why you are using butter, the chicken produces a lot of fat if the skin is left on, which needs to be taken off as a fat cap after chilling.

Have a look and if nothing suits you, let us know.  Good luck with your comp!

 

First, the broth/stock for "injecting":

Have you tried brining, including "flavored brine" ?

When making a stock, I do not "boil", I "simmer", trying to keep the temperature around 180°F (82°C).

As far as "re-using" cooked bones (carcasses), you'll give up a little on flavor, IMHO, but that can be overcome by reducing the stock a little further.

I'm not sure I understand WHY you want a glaze and how it would enhance the BBQ flavor. In any case, the"quality" of your "glaze" will depend on the "quality" of what you start with.

BDL will probably "weigh-in" with some more focused ideas.

 

Sounds like you're okay at 'q-ing but just starting on some of the other cooking basics. 

You might want to learn to make chicken stock before getting into the variations.  There are several threads here on CT, as well as tons of good recipes all over the net.  There's really nothing special about the things you're trying to do. 

Stock is made without salt, because it's a stepping stone to something else.  Finish the stock without salt.  Then you can add it when you're transmuting the stock into something else.  You've probably got enough salt in your rub to use it as your primary seasoning. 

You may want to use butter in your inject or your glaze, but it's not part of the stock making process.  Save it for way later.  While on the subject, your "butterball" reasoning is interesting.  However, (a) it's just a word; and (b) people overcook the heck out of turkey breast.  If you're (a) overcooking and (b) competing with breast, it's time to take a couple of steps back and do some rethinking on methods and ingredients. 

If you're looking for super high quality stock, you don't want to use any bouillon cubes or powder.  If you're in a hurry and you need to skip steps, don't use anything crappier than "Better than Bouillon." 

You can use leftover bones.  Roast them first.  Roasted bones and aromatics will make for a better tasting stock.  It will also darken it.  You walk a fine balance.  

If you want your chicken to taste more like chicken, start with better chicken.  Buy local chickens from a slaughterer.  If you can't cook before rigor sets in, use it as soon as possible after it eases.  Once you've figured out how to deal with the skin and not to overcook or under-cook your bird, the biggest improvement you can make in comp 'q is usually poultry quality.

Take it for what you will.  I'm a big fan of injecting shoulder and brisket, but never found injecting chicken -- especially thighs -- to be particularly useful. Brine is fine for most comp flavor profiles, marinades cover the rest.  If you want your chicken to taste more like chicken, use better chicken.  If you're looking to replicate one of the commercial comp injects: while they do include chicken flavors, they're also loaded with tenderizers, MSG and all sorts of phosphate compounds (especially tri-p).

I'm not saying you should or should not use MSG and/or papin in your brines and/or rubs.  If you decide to try using phosphates, you'll save yourself time by going with something like Butcher's as opposed to searching for the right stuff in appropriate quantities.

If what you're really trying for is the effect of all the chemical tricks, plus chicken bouillon try FAB -- because that's what it is.  If you like it, you can always tweak it or even create your own version.  But you're better off starting with a baseline rather than whistling in the dark and throwing darts.  

About the glaze... in competition it's usually not a good idea to get too far from what everyone else is doing, no matter how good it is.  Even if all you're looking for is a little gloss, a jus, even a butter mounted jus, is probably not safe -- no matter how good.  And, if you absolutely must use a jus -- in contrast with a white stock you'd use to inject -- use roasted chicken stock (with everything "caramelized" before the stock is made), as it will give you a more desirable surface color.

For comp try and be better without being too different.  Judges want excellence without creativity.  There are perfectly good reasons for this, too.  Consistency of judging is the main one. 

First rule of KCBS and MIM:  Don't be the only one.

BDL

 

re "FAB", just click on BDL's link for FAB and it will take you there.

re" "JUS".  It's basically a simple sauce that you end up with in the pan after roasting/frying, with the fat skimmed off.  Or you can Google/Wiki it for a more detailed description /img/vbsmilies/smilies//smile.gif