Did you add any salt or pepper? Would searing the wings and feet first have imparted more complexity?
Quote from: totm on August 16, 2010, 12:00:47 PMDid you add any salt or pepper? Would searing the wings and feet first have imparted more complexity?That's what I was thinking. I don't believe in salting items that are going into a stock, but I always roast or brown everything for stock. I probably would have chopped the wings in half to allow the meat and bones to be exposed, roasted everything in the oven with the onions and carrots, then simmered it all for stock. I always seem to get good color on the pan juices which makes a richer looking stock as well.I probably disagree with Jason (and the eGullet method), since I don't end up using a lot of meat for my stocks, though I often use the leftover bones from roasted chickens that we have had for dinner, which is totally inconsistent with my salt comment, since those bones will definitely get some salt from having been seasoned before I roasted the chicken. Overall, however, I think I manage to get stock or broth that is very flavorful, and my matzo ball soup is always delicious.I'm probably doing it all wrong, but my husband and the other people that I feed haven't told me otherwise, so I won't likely change it.
I use the egullet ratio. 2 parts water to 1 part meaty bits by weight. I user backs necks and thighs. And feet for collagen
20 garlic cloves? I haven't used that many in a stock before: does it make the stock more of a garlic/chicken stock or does it just blend in like an onion? Sounds like a very easy process though, you're right. I'll certainly have to steal the method from you.
Quote from: Jmolinari on August 16, 2010, 09:02:45 PMI use the egullet ratio. 2 parts water to 1 part meaty bits by weight. I user backs necks and thighs. And feet for collagenOoh, I don't know if I could use a thigh in chicken stock. That's my favorite part of the chicken!
And does meat count as "bone"?