Need help to fix my chicken stock

[lisavf]

I made stock per my usual method, which always gives me a yummy stock. However, this time it's missing something. It's bland, and it never jelled. The only difference with this stock is, I only had necks and backs (4), and 4 wing tips. I usually have more wing tips, maybe 8 or 10. Could this really have made such a difference? I was thinking about it all night, because it was a very disappointing batch of stock, and when I woke up this morning, I just thought, it doesn't taste chicken-y. Do you think it would help if I bought some wings and simmered them in the stock for a couple of hours? Any ideas?

[Breezychow]

I've been in your shoes before. Just reduce it more until it reaches the flavor level you want.

[lisavf]

Thanks, all. I've made stock many times and had great results in the past. I did use herbs and aromatics, and the volume of water was comparable to what I always use. I think the problem is lack of meat on the bones. I didn't notice how scarce the meat was the last time I used backs from this farm, but thinking back to when I put them on a pan in the oven, there wasn't a lot of meat. I'm going to get some wings and maybe a thigh or two and re-simmer the entire pot of stock. I'll break the bones to extract the collagen, and hopefully that will do the trick.

[River19]

I think you nailed it already…………if using the same volume of water but with less “stuff”, the expected result would be a diluted version of your original recipe. I think giving it another round of simmering with some additional “parts” will go a long way.

For thanksgiving I roasted a 21lb bird and stuffed it with onions, apples, garlic etc., the other night I made stock for soup by just dropping in the whole carcass, cooked apples, onions and all……made a tremendous turkey stock…………but it was a huge amount of “parts”………….if I were to take 70% of that away, it would be very diluted……..

[escondido123]

I am assuming your stock does not have any salt in it. You might want to take a bit of the stock, heat it and add some salt which might well bring the flavor up--as Cowboyardee suggested. That way, when you use it in dishes you will know that all it needs is the addition of some salt--which can be added directly or through the other ingredients.

[Hank Hanover]

For collagen (gelatin), you need big bones like legs or thighs or chicken feet although chicken feet are ridiculously priced (I can buy leg quarters for $1/lb. Chicken feet are $1.59/lb).

For chicken taste you need a lot of meat, I especially like dark meat. If you don't use enough meat, you get a gelatinous stock that tastes like chicken fat. I wouldn't want you to forget about onions and peppercorns. I like to caramelize my onions a little.

I make my stock in a crockpot over night so that it sucks all the love, taste and collagen that is available.

To fix your existing stock, simmer a couple of pre-roasted chicken legs or thighs or a leg quarter in it for a few hours. Oh that reminds me, pre-roasting the chicken really helps with the flavor.

[monavano]

I think a lot of the collagen thickening comes from long bones, so more wings etc would be great. I agree that you should reduce the stock and maybe add some fresh herbs.

[scubadoo97]

I just made turkey and chicken stock in my pressure cooker. The stock consisted of the backs, necks and wing tips. Only two wing tips per bird so the majority of the bones were from the back and neck. The back being the bulk of the bones. One hour at pressure with a natural cool done and look at the jell quality

[greygarious]

You didn't mention the volume of stock but sure, using half the solids in the same amount of water means significantly weaker stock. Just boil it down till it tastes right, and it will gel. Or if the gelling isn't important, add Better than Bouillon base. For the original volume with the usual gel, cook with more parts, or add BTB and a packet of plain gelatin to the heated weak stock.

[cowboyardee]

You can definitely boost the flavor in a stock by simmering some more meat in it for a few hours.

Your problem could also be that your stock is too diluted. Reducing it should help. Even something as simple as a little salt can bring out all the flavors in a stock, but I assume you've already tried this.