Can You Cook Stock TOO long?
"aem" > wrote in message
oups.com...
> On Aug 5, 4:39 pm, "cybercat" > wrote:
>> Took five pounds of roasted leg quarters and divided them between two
>> pots,
>> filled with water, brought to a boil and then down to a two-bubble
>> simmer.
>>
>> I could take them off after five hours, or leave them on.
>>
>> There is nothing else in there, I just wanted pure, concentrated chicken
>> stock to freeze for soups and such.
>
> At some point the law of diminishing returns has to set in, I
> suppose. My experience and vaguely remembered reading seems to tell
> me that I don't get much out of chicken stock beyond about two hours.
> Then again, I never roast it first so I don't know if that means there
> might be more to get out of it. I doubt it. I do chicken stock for
> about two hours, usually a little bit more, fish or shrimp stock for
> half an hour or so. Beef/veal stock is a whole 'nother deal that can
> go for many hours.
>
> Incidentally, even when I'm making a "pure" stock without any veggies
> I still add a bit of salt and a splash of dry vermouth, as both those
> assist in drawing everything out into the stock. Then I throw the
> dead, tasteless meat and bones away because all the flavor and
> goodness have gone into the liquid. -aem
>
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