Chicken Stock

[TexasWolf]

Just the bones or the whole bird and why?

 

[DoobieWah]

Whole bird.

When it's good and stewed, shred the meat and toss the bones back in the pot.

Use the meat for chicken enchis and/or chicken salad.

 

[baboso]

Periodically skim that disgusting foam off the top when boiling also.

 

[shorty]

It is even better if your roast the chicken pieces, onions, celery, and carrots in the oven before you put them in the stock pot. It makes a darker stock as well. It is an extra step but you are rewarded with extra flavor.

 

[flaco]

Does anyone have a better way of removing the film of fat that is better than letting it solidify in the fridge and picking it out?

 

[DoobieWah]

Well, you hafta let it cool some so that the fat rises to the top, then you can use a ladle or large spoon to get it out by just letting the lip of the ladle submerge sp that only the fat and very little broth flows in.

That's all I got.

 

[DoubleMaduro]

What Shorty and Dooby said. And simmer S L OW LY. Begs all the goodness out of the marrow and all that is.