Rich chicken stock
I accidentally made the best chicken/turkey stock. The scawny cooked turkey leg
my sister gave me to make soup with yielded a so/so stock,even with the usual carrot/onion additions. . It was OK, not too exciting, so I added a few cups of boxed organic chicken stock from Whole Foods. That helped some . Then, realizing I had practically no meat for my soup, I bought a whole chicken and simmered that in the stock. Result: a rich, wonderful stock . My question: do I have to do this to get the rich tasting stock I love so? I know Edna Lewis recommends making chicken stock by first browning the parts in the oven. I have never done this, and I wonder if that would get me that rich flavorful taste of the stock I made. . Any ideas? It seems kind of odd to have to make chicken stock by simmering a chicken in chicken stock. Thanks.
Here's my favorite way to make stock. Put carcass in a pot, add quartered unpeeled onions, carrots, celery, roast uncovered in 450 oven until contents is nicely browned. Add water to cover, half tsp. peppercorns, a bay leaf and either simmer gently on stove or simmer covered in a very low oven for a long time, like 8 hours. The long cooking time gets the marrow out of the bone. Strain, refrigerate, remove the fat from the top before using. You can also use a Crockpot on low to simmer for 8-16 hours even, if you're not around. Depending on amount of water used you'll often get a gelatinous stock when cold, which is great!
I just tried something different for my chicken noodle soup. I put the whole chicken, standard vegetables with the addition of parsnip, usual seasonings, and water in the pressure cooker. I cooked this for 35 minutes. After it pressure released, I fished out the chicken and cleaned the meat off because it was done. Then I put everything else back in the pc and cooked it for another hour. Then I strained it and put it on the porch to cool. When I cleaned off the layer of fat, I did not have a nice layer of gelatin, which tells me this was not a good soup chicken. But the broth was dark and rich. That may be from the parsnip, but I think the double cooking did it.
I made my very first chicken stock a couple of weeks ago by using the carcass of a rotisserie (sp?) chicken. I also used the browned skin and inedible wing tips. With the additional of various veggies (carrots, celery, onion, etc.) and spices (pepper, salt, bay leaf) I cooked it for hours in the crock pot. It turned out astoundingly rich and medium dark. Very unlike the thin, insipid canned chicken broth I was used to. But it is the most amazing stuff ever!!! I'll never go back to canned.