Comments on: Monday Mission: How to Make your own Homemade Chicken Stock/Broth http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/ Balancing God's Gifts...One Baby Step at a Time Mon, 13 Feb 2012 01:49:36 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Wow! The new chicken noodle soup recipe | Jessica's Jottings: http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-242586 Wow! The new chicken noodle soup recipe | Jessica's Jottings: Sun, 12 Feb 2012 18:56:58 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-242586 [...] well and taste. Add more salt and sage to your taste. I always have to add extra salt because I make my own chicken broth. This ensures that it’s made with pastured chicken parts and that it is MSG (and other [...] [...] well and taste. Add more salt and sage to your taste. I always have to add extra salt because I make my own chicken broth. This ensures that it’s made with pastured chicken parts and that it is MSG (and other [...]

]]> By: Living Naturally: If I can’t afford organic, where do I start? (part 2) « raising vintage kids in a modern world http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-228670 Living Naturally: If I can’t afford organic, where do I start? (part 2) « raising vintage kids in a modern world Tue, 24 Jan 2012 05:08:46 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-228670 [...] 9. Make Bone Broth! Gretchen mentioned this in her post yesterday, and it definitely bears repeating!  it is SO easy and a POWERHOUSE of nutrition!  Check out some great tutorials and recipes here and here.  [...] [...] 9. Make Bone Broth! Gretchen mentioned this in her post yesterday, and it definitely bears repeating!  it is SO easy and a POWERHOUSE of nutrition!  Check out some great tutorials and recipes here and here.  [...]

]]> By: Katie http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-190345 Katie Thu, 01 Dec 2011 06:42:56 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-190345 Amy, Definitely might be because you have well-raised chickens- apparently they give less foamy junk. But if you do catch it (you're right, if it really gets boiling sometimes it's all worked in), just use a wide spoon and scoop it off and toss in the sink. The broth is NOT bad if you don't skim though! The sediment at the bottom is always there in mine, too - I often skip pouring that part out into the pot when I use the stock, but if it gets in there, you're right - no flavor problems, so oh well! Hope that helps! :) Katie Amy,
Definitely might be because you have well-raised chickens- apparently they give less foamy junk. But if you do catch it (you’re right, if it really gets boiling sometimes it’s all worked in), just use a wide spoon and scoop it off and toss in the sink. The broth is NOT bad if you don’t skim though! The sediment at the bottom is always there in mine, too – I often skip pouring that part out into the pot when I use the stock, but if it gets in there, you’re right – no flavor problems, so oh well! Hope that helps! :) Katie

]]> By: Amy http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-189466 Amy Tue, 29 Nov 2011 15:06:51 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-189466 I hope you will catch this in the midst of all the comments!! I have been mostly using your info (and a little bit of Passionate Homemakings) to make my broth for the past 2 or 3 months. I have two questions: I have never skimmed before, primarily because I think that I either never caught that I had yucky stuff because I often use the crockpot, but have found some sediment-like stuff at the bottom of my jars later- is that the funky stuff? hasn't affected the flavor, if it is, but should I not be using it? 2) Last night I used the stovetop and boiled and I had some white foamy bubbles on top...is that the funky stuff? How do I skim it? I didn't skim this time either though, so it everything ruined, or should just reboil? (PS, I also get organic, pastured chickens from a local farmer...could that be why I have not noticed any brown yuck??). This might have been more than 2 questions...sorry!! I hope you will catch this in the midst of all the comments!! I have been mostly using your info (and a little bit of Passionate Homemakings) to make my broth for the past 2 or 3 months. I have two questions: I have never skimmed before, primarily because I think that I either never caught that I had yucky stuff because I often use the crockpot, but have found some sediment-like stuff at the bottom of my jars later- is that the funky stuff? hasn’t affected the flavor, if it is, but should I not be using it? 2) Last night I used the stovetop and boiled and I had some white foamy bubbles on top…is that the funky stuff? How do I skim it? I didn’t skim this time either though, so it everything ruined, or should just reboil? (PS, I also get organic, pastured chickens from a local farmer…could that be why I have not noticed any brown yuck??). This might have been more than 2 questions…sorry!!

]]> By: Katie http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-188833 Katie Mon, 28 Nov 2011 06:18:01 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-188833 Jill, No worries! You're doing great! If it really gels up like Jello in the fridge, it's probably condensed, but if not, it's just dark (great taste/nutrition!), so you might not want to add water. Taste it and see if it can handle thinning out before adding water. Keep the fat if you've got a well-raised chicken from a local farmer, consider ditching it if you just had storebought birds. But visually seeing it is totally normal. Good luck on your transition - homemade stock is a GREAT early step! :) Katie Jill,
No worries! You’re doing great! If it really gels up like Jello in the fridge, it’s probably condensed, but if not, it’s just dark (great taste/nutrition!), so you might not want to add water. Taste it and see if it can handle thinning out before adding water. Keep the fat if you’ve got a well-raised chicken from a local farmer, consider ditching it if you just had storebought birds. But visually seeing it is totally normal.

Good luck on your transition – homemade stock is a GREAT early step! :) Katie

]]> By: Jill http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-188724 Jill Sun, 27 Nov 2011 23:48:10 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-188724 I made my stock today and it was 2 small chicken carcasses and bones. Well, its really dark. I'm not sure if I didn't use enough water or what. I'm assuming its just condensed. Could I just freeze it as is and add water when I use it? Also, I put it in the refrigerator to cool and I can see the fat layer on top while its still hot, is that okay? Sorry, i've never done anything like this before. We are in the process of switching to 'real food'! :) I made my stock today and it was 2 small chicken carcasses and bones. Well, its really dark. I’m not sure if I didn’t use enough water or what. I’m assuming its just condensed. Could I just freeze it as is and add water when I use it? Also, I put it in the refrigerator to cool and I can see the fat layer on top while its still hot, is that okay? Sorry, i’ve never done anything like this before. We are in the process of switching to ‘real food’! :)

]]> By: Jill http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-188687 Jill Sun, 27 Nov 2011 21:43:04 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-188687 I'm making stock for the 1st time! I'm using bones and organs from 2 organic chickens. I soaked for 1 hour before boiling with cold water and vinegar. I let it boil for a little bit before reducing to simmer. Its been cooking for almost 4 hours, but I don't have a film on the top. It looks/smells really good. But is this normal? Thanks! I’m making stock for the 1st time! I’m using bones and organs from 2 organic chickens. I soaked for 1 hour before boiling with cold water and vinegar. I let it boil for a little bit before reducing to simmer. Its been cooking for almost 4 hours, but I don’t have a film on the top. It looks/smells really good. But is this normal? Thanks!

]]> By: Katie http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-188048 Katie Sat, 26 Nov 2011 06:40:02 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-188048 Rachel, I hear you - mostly I notice it when we're coming home from somewhere or waking up in the a.m. Can you make cinnamon applesauce at the same time? I don't know that there's any way to eliminate the cooking smell without covering it up with something else. Spraying vinegar in the air is supposed to help eradicate odors, but I've never tried it for this one. Using a slow cooker might also cut down on how much of the scent of chicken cooking is wafting through the air, too. A slow cooker outside is something many people do. Good luck! :) Katie Rachel,
I hear you – mostly I notice it when we’re coming home from somewhere or waking up in the a.m. Can you make cinnamon applesauce at the same time? I don’t know that there’s any way to eliminate the cooking smell without covering it up with something else. Spraying vinegar in the air is supposed to help eradicate odors, but I’ve never tried it for this one. Using a slow cooker might also cut down on how much of the scent of chicken cooking is wafting through the air, too. A slow cooker outside is something many people do.
Good luck! :) Katie

]]> By: Katie http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-188045 Katie Sat, 26 Nov 2011 06:36:05 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-188045 Tonya, I hope I'm in time to help - YES to both questions! Some sources say 3 batches, some say SEVEN. Take your pick. The crockpot is my new method of choice, actually. :) Katie Tonya,
I hope I’m in time to help – YES to both questions! Some sources say 3 batches, some say SEVEN. Take your pick. The crockpot is my new method of choice, actually. :) Katie

]]> By: Tonya http://www.kitchenstewardship.com/2009/03/30/monday-mission-how-to-make-your-own-homemade-chicken-stockbroth/comment-page-2/#comment-187102 Tonya Thu, 24 Nov 2011 03:05:18 +0000 http://kitchenstewardship.wordpress.com/?p=559#comment-187102 I didn't take time to read through all the comments but I'm not really all the comfortable with leaving my gas stove on over night can I cook the bones in a crock pot? Also can I reuse the bones for another batch? Thanks and Happy Thanksgiving! I didn’t take time to read through all the comments but I’m not really all the comfortable with leaving my gas stove on over night can I cook the bones in a crock pot? Also can I reuse the bones for another batch? Thanks and Happy Thanksgiving!

]]>