Livers (and other organ meat) in chicken stock
Anyone know what the deal is with putting organ meat in chicken stock?
Another chicken question!
I make stock from two small carcasses from roasted chickens, and this time one of the chickens came with the packet of organs so I threw those in the pot. I'm pretty sure it tasted fine when it was done, but I already froze it so I can't double check. Everything online says livers will make the stock bitter. Is that true? And how many would you have to add before the liver flavor comes through?
I just want to be sure so when I defrost the stock I'm not left with a bitter unusable batch.
I accidentally wade a turkey stock not realizing that the organs packet had remained in the neck cavity. The liver flavor was pronounced, but I wouldn't call it bitter. I ended up tossing the stock, after several attempts at doing things with it, because I didn't like the liver flavor there.
Bad idea to add liver or other organ meats when making stock.
I love liver. But liver soup? Not so much.
<Everything online says livers will make the stock bitter. Is that true?>
I won't use the word bitter, but it does have a very unique taste to it. I have had routine make chicken liver dishes, but not as part of stock.