Why Isn't My Chicken Soup Broth, Well...Chickeny?
friedajune
11 years ago
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Teresa_MN
11 years agoannie1992
11 years agoRelated Discussions
Why skim the fat off broth?
Comments (33)Gelling does NOT just come from bones. Certain parts of none bone items gel. Do you know what "Cow Hide Glue" is: It is made from "Cow Hide" obviously. It is just concentrated protein. Cow feet, chicken feet.. are rich in that kind of gelling protein. Bone marrow also is the same. Bone itself is the source of calcium, not protein. About removing fat: If you cook, boil, simmer chicken for hours and then can the liquid part (including some fat) right away, how does this can prevent heat penetration and possibly some bacteria can survive ??? Beat me. Actually a layer of lard (Animal fat) is a sealant and would prevent the air (along with bacterial) to get in. What make a seal (Some negative pressure) is due to the water vapor in the head space that is condensed, causing a negative pressure. If you have been boiling, say some both and now fill your jar with it and immediately put the lid on it and tighten the ring it will seal perfectly. Anyway, if I wanted to can broth, I would skim the fat for health reason (cholesterol !!!) not safety reason. YMMV Seysonn...See MoreChicken stock/soup different recipes/processing times?
Comments (17)For anyone reading this in the future, I finally did contact Dr. Andress and there really isn't supposed to be any meat left on the carcass when you start, they rewrote the instructions for So Easy to Preserve but she says they might clarify a little more on the website that this is a STOCK not a soup, that's why I kept putting "stock" in quotes b/c to me a stock doesn't have meat. Here's her reply "Here is how we re-worded it for our University of Georgia So Easy to Preserve book, below, although it's not a lot more specific. And I might now choose to say "Place large carcass bones (with as much meat removed as you can)": Or the other option is to not allow picking of the carcass at all. The directions really only allow for adding back the bits still clinging to the bones after cooling, not the all the meat stripped from the bones. So that's how we tried to word the order of actions for our book. But we can consider rewording on the website from the USDA guidelines, also. Thank you for pointing this out. Chicken Stock (Broth) Hot pack-- Place large carcass bones (with most of meat removed) in a large stockpot. Add enough water to cover bones. Cover pot and simmer until meat can easily be stripped from bones, about 30 to 45 minutes. Remove bones. Cool broth; skim off and discard fat. Remove the bits of meat clinging to bones and add to broth, if desired. Reheat broth to boiling. Fill hot jars, leaving 1-inch headspace. Wipe jar rims. Adjust lids and process. CAUTION: Do not add additional meat to this product. Process in a Dial Gauge Pressure Canner......(etc.)" Since how much meat is left on the carcass can vary, I think it's best not to put any meat back into the broth for canning, though I suggest that straining to get any bits floating might not be necessary. I also wouldn't add anything left at the bottom of the stockpot to the jars (sometimes I get little bits of bone as well as meat at the bottom of the stock). I knew what stock meant to a chef, couldn't figure out why NCHFP website was saying to add meat back into the broth, this was from very old procedures and it turns out stock really means stock. Maybe this is clear to someone who's been canning for a long time, but I haven't had any training (beyond NCHFP course, reading, and what I've picked up on this forum) so when I read that you could have meat in the jars my first question was "how much" - answer turns out to be "really nothing". HTH...See MoreWhat is in Chicken Broth/Stock?
Comments (6)I likely should have said lymph....which is the "stuff" between the cells. ever wonder why, although a fish bleeds red, the stuff in the bottom of the package has no hint of red? What do you suppose "moisture" is in meat?...Not blood but...???? As for the greyish bits in boiled meat, it's the stuff between the cells of the muscle containing bits of protein. You will find that same sort of thing when boiling beans. Kosher meats are not only killed in a certain way, but are also soaked in salt water in a similar manner that meat is brined. however I have never seen any blood in the brining solution after I remove the meat. I have cut up a lot of whole chickens from the store and never seen any of them bleed. Likely the pink color of the "stuff" that leaks out of a chicken contains some ruptured red blood cells which would account for the pink color...but it's not blood....See MoreRECIPE: Chicken Soup -can you subsitute chicken parts?
Comments (8)You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables....See MoreJohn Liu
11 years agomitchdesj
11 years agocynic
11 years agokimka
11 years agofriedajune
11 years agojessyf
11 years agoJohn Liu
11 years agoannie1992
11 years ago
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