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overnight stock

Hi all. I'm making chicken stock tonight from a roasted chicken carcass. it's in my dutch oven right now on the stove top. But I only started it 30 min ago. I won't be up another 4 hours or so. Can I put it in the oven with the cover at around 180 F overnight? I'm just worried about it drying out. I've never used it for that long like that so I'm not sure how well it keeps in the moisture.

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  1. I make chicken stock in my slow cooker overnight, so I would imagine that the low temp oven would be fine. You could always add a layer of foil under the lid to make it tighter.

    1. I do this regularly at 180º but with no cover. If you are concerned about drying out, just add a bit more water. I often keep it in the oven for up to 18 hours.

      3 Replies
      1. re: smtucker

        It's a 5 quart oval oven and it's 3/4 full

        1. re: Vicv07

          Oh. No problems at all then! I have never had that much water in there. [p.s. It will be delicious as well!]

      2. I'm intrigued that you all keep stock brewing for so long. I think that really long-steeped stock gets chalky from contact with the bones. Am I the only one?

        3 Replies
        1. re: Meann

          i've yet to perfect stock but it's usually weak. not chalky

          1. re: Meann

            I'm with you. Fish 30 minutes, chicken 2-3 hours, beef 3-5 hours.

            1. re: ZoeLouise

              Chalky? Not quite sure I'm understanding that.

              At the restaurant making stock is a 2-3 day process.

            1. re: Zalbar

              I discovered either my oven is off or 180 isn't enough. This morning it wasn't simmering even lightly. It was warm but not hot

              1. re: Vicv07

                1. Put a lid on it, things heat up and stay hot longer covered. When going overnight you don't want to be losing a lot of liquid in any case.

                2. Use an oven thermometer, not whatever is included with your stove.

                Making stock is basically like making a cup of tea. You are extracting the flavours and gelatin out of your ingredients and into the water. Heat merely helps the process along.

                Btw, don't forget to bring your strained stock to a full boil for at least 3 minutes before using it.

                1. re: Zalbar

                  I do need to check and possibly recalibrate my stove. And ya must boil stock before using