Cookaholics Bulletin Board

Thought this might be a good place for us to put general stock making tips and tricks. (psst -Tim!) I didn't see a thread on this other than the cashmere clad curmudgeon straining his stock.

I made chicken stock on the weekend with a bird that languished in my freezer along with all the odd bones and carcasses I could find. However, When I went to get wings on the weekend (not for stock, for buffalo style wings) the butcher had them bagged and already separated, no tips. I asked what they do with the tips and found they will sell me a 15 lb box for $5.

So, would stock being made with just tips be fine? my instinct says yes and if this is right, then I might stop saving carcasses in the freezer since they take up a lot of room and get lost.

I have a friend that said I could come kill a bunch of his older burnt out laying hens...seems perfect for making stock.

We include wing tips in stock (I think Kathy secretly disposes of drumsticks that way as well) but my first concern with using only tips would be about the apparent lack of fat - or am I mistaken?

I generally make my stocks fat-free, or near as I can get it anyway. Tips though seem to also be a good source of gelatin. Last time I made stock in the PC, it gelatinized very solidly; it had a lot of tips. Other stuff, too, of course.

Hi,

If it poultry, put it in the pot. The only exceptions are feathers and livers.

Wing tips may be lacking an appropriate amount of gelatin. If this is the case, go visit your local Asian grocer and get some chicken feet. (Edit: Paul informs us that they have lots of gelatin - Thanks, Paul)

A Cashmere Curmudgeon Chicken Stock Tip:

You will be shocked to learn that some cooks actually toss bones from their evening meal into their freezer collection bag. This practice dictates careful and special handling to assure food safety. CC recommends you place these leftovers into a large pot and cover with an inch of water. Bring that water slowly to a simmer and continue simmering for three to five hours. These procedures will provide for the safety and food enjoyment that your family and friends expect.

Tim

Mmmm, I used 'seem' I'm not all that sure, to be honest, it was just in my experience. It could just be that an awful lot of tips fit in a small space, so there just was a lot of material. So I wouldn't take it as "informed" (cause I am not)

Eeeewww! I thought everyone had someone to buy chicks, raise them, hatch more, feed them, kill them, clean them, make a homemade chicken plucker to defeather(not wild about them smell when they've been scalded), wrap them up, chill them, and, THEN, drive 1/2 hr, hand them to you, and say, here honey.

Jean, I use them. Backs are best, Imho. However, I'll take whatever I can get.

[quote= "crystal"] Eeeewww! I thought everyone had someone to buy chicks, raise them, hatch more, feed them, kill them, clean them, make a homemade chicken plucker to defeather(not wild about them smell when they've been scalded), wrap them up, chill them, and, THEN, drive 1/2 hr, hand them to you, and say, here honey. [/quote]

That's what Dads are for...

He's a keeper!

Second the vote for chicken feet...we use them at the restaurant for our stock, which is yummy. And, chicken feet are cheap, even if a bus tub full of them in the walk-in occasionally creeps me out.

Amy