Chicken stock.

Discussion in 'Food & Cooking' started by cbrownie417, Apr 28, 2013.

  1. cbrownie417

    cbrownie417

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    I am a little hesitant to admit that I've never made a chicken stock before.  I'm looking up some pretty helpful recipes, but what would you do with the celery, carrots and onion after straining?
     
  2. cheflayne

    cheflayne

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    Don't worry about it, I had never made chicken stock until the first time I made it either. /img/vbsmilies/smilies/chef.gif

    The onions, carrots, and celery have pretty much given their life for a higher purpose by the time they are strained, so I would toss them.
     
  3. kccjer

    kccjer

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    Yep, toss them....and any meat you might have left in the stock.  By the time you make the stock, there isn't much good left in the solids.  I really hadn't made stock until the last few years either.  Once you make your own tho.....be prepared to not be able to buy the canned stuff anymore!  LOL  We always dump the leftovers out for the chickens to pick back thru.  Hubby had some problems with that cause it was just too much like cannibalism to him.  After watching the chickens peck on each other for a year, he has no hesitation now.  
     
  4. cbrownie417

    cbrownie417

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    Thanks for your guys' feedback. :) Very helpful!
     
     
  5. pollopicu

    pollopicu

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    I always toss them because they become too mushy to do anything I care for with.
     
  6. robbie rensel

    robbie rensel

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    Don't be hesitant, there is a time to try everything.  Home made chicken stock is so delicious though and you will love it.  I agree with everyone here, the veggies and other solids are pretty much trash.  You could put it in your composter, garden, or give your dog a little scoop.
     
  7. teamfat

    teamfat

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    Before you toss any of the veggies or bits of meat out, take a taste.

    Then you'll see why you've been getting the advice you've gotten.

    I *love* the aroma of a stock sitting on the stove for hours.

    mjb.
     
  8. koukouvagia

    koukouvagia

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    You don't have to throw out the meat.  I usually simmer a whole chicken plus a small package of wings for stock.  After an hour of slow simmering I take out the chicken and remove all the meat.  Then I return the bones to the pot to continue cooking.  I leave the wings in there throughout.  No sense in throwing out all that meat!

    But the veggies, yes they're dead.