calcmandan
New member
I have all the supplies needed to make a rather large batch of chicken stock. When I got my equipment, it was based on a youtube video instructing from a cooking school. The technique called for boiling the whole chicken and pulling the meat off and continuing
Over the course of the last number of months I began buying my chicken parts unprocessed. The goal was to do the task of cleaning all the parts of bone and skin and freezing the meat. As such, I saved the bones and collected quite a bit in foodsaver bags.
So now I'd like to make a good batch of stock but don't want to waste bones by adding too many. I suppose, what I'm seeking, is advice on how to not overestimate the needed amouts. The stock pot I bought is 4 gallons. I have two 5 gallon culinary buckets for dumping into and chilling the stock to pull the hardened fat from the top. Have a large chinois and china cap for straining. And of course, jars to store at 2 cups per jar.
The recipe calls for mirpoix so it's a veggie based white chicken stock and when I've made it in the past it only needed one chicken but I ultimately yielded about two gallons at the end and slightly watery. I'd like to yield more along the lines of 3 gallons since it will last me longer. The attached image is my collection of thigh and leg bone which weighs in at 86.2 ouces or 5.4lbs.
Please let me know if I missed any more details. Im hoping to get away with making a rich stock with 24 ounces of bone.
Daniel
Over the course of the last number of months I began buying my chicken parts unprocessed. The goal was to do the task of cleaning all the parts of bone and skin and freezing the meat. As such, I saved the bones and collected quite a bit in foodsaver bags.
So now I'd like to make a good batch of stock but don't want to waste bones by adding too many. I suppose, what I'm seeking, is advice on how to not overestimate the needed amouts. The stock pot I bought is 4 gallons. I have two 5 gallon culinary buckets for dumping into and chilling the stock to pull the hardened fat from the top. Have a large chinois and china cap for straining. And of course, jars to store at 2 cups per jar.
The recipe calls for mirpoix so it's a veggie based white chicken stock and when I've made it in the past it only needed one chicken but I ultimately yielded about two gallons at the end and slightly watery. I'd like to yield more along the lines of 3 gallons since it will last me longer. The attached image is my collection of thigh and leg bone which weighs in at 86.2 ouces or 5.4lbs.
Please let me know if I missed any more details. Im hoping to get away with making a rich stock with 24 ounces of bone.
Daniel
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