First of all, great idea Steve on creating this sub-forum and I hope to be an active participant.
I made a roast chicken for our GTG yesterday and decided to use the leftover carcass, skin and a fairly decent amount of meat that will still on the bone, to make a chicken stock. This is the simple recipe I used.
1. Chicken carcass, skin, bits of meat.
2. Two carrots (rough chopped)
3. Two stalks of celery (rough chopped)
4. One large Onion (rough chopped)
5. About 1/4 tsp. each of Salt and pepper.
6. Enough cold water to cover.
I brought it to a boil and then reduced it to a very low simmer, and it's just about done (approx. 4 hours). I will strain out all of the solids and then return it to a low simmer for another 2 hours. I do this to reduce the volume and intensify the flavour. I will then let it cool and put it in the fridge for now, as I don't have any cheesecloth for the final straining.
Here is my question. How often to you strain the liquid at this point? Is the objective here to have as clear a stock as possible or do I have some leniency in this regard? Also, do you use any other ingredients when making a stock?
Thank you.
I made a roast chicken for our GTG yesterday and decided to use the leftover carcass, skin and a fairly decent amount of meat that will still on the bone, to make a chicken stock. This is the simple recipe I used.
1. Chicken carcass, skin, bits of meat.
2. Two carrots (rough chopped)
3. Two stalks of celery (rough chopped)
4. One large Onion (rough chopped)
5. About 1/4 tsp. each of Salt and pepper.
6. Enough cold water to cover.
I brought it to a boil and then reduced it to a very low simmer, and it's just about done (approx. 4 hours). I will strain out all of the solids and then return it to a low simmer for another 2 hours. I do this to reduce the volume and intensify the flavour. I will then let it cool and put it in the fridge for now, as I don't have any cheesecloth for the final straining.
Here is my question. How often to you strain the liquid at this point? Is the objective here to have as clear a stock as possible or do I have some leniency in this regard? Also, do you use any other ingredients when making a stock?
Thank you.