My oldest son is home sick today so...

Gary Goodson

Gary Goodson

Well-Known Member
Hookabelly said:
@Gary Goodson What's your secret for keeping the stock clear? Mine always ends up cloudy. Not a big deal for stock but I'd prefer my soup to remain clearer. I've tried not boiling it and just simmering (as I read remedies cloudy stock) but to no avail.

Have you ever put matzah balls in your chicken soup? Trumps noodles IMHO
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Do you skim all the gray crap that comes to the top? I learned when making Pho broth to boil the bones for like 5-10 min and then drain off and rinse the bones, then put them back on the stove with fresh water and it helps keep the broth clearer, but you still have to skim as well.
I also use a colander first to get all the big stuff out and then a fine strainer after for all the smaller bits.
 
bu$hleaguer

bu$hleaguer

Well-Known Member
Hookabelly said:
@Gary Goodson What's your secret for keeping the stock clear? Mine always ends up cloudy. Not a big deal for stock but I'd prefer my soup to remain clearer. I've tried not boiling it and just simmering (as I read remedies cloudy stock) but to no avail.

Have you ever put matzah balls in your chicken soup? Trumps noodles IMHO
Click to expand...
Do you start with cold water or hot?
 
bu$hleaguer

bu$hleaguer

Well-Known Member
Gary Goodson said:
Should start with cold and bring it up to temp, right?
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Yeah, always. Starting with warm or hot water to cheat/make it faster will seal the pores on the bones so the collagen can't get out. And you're right on, btab and then skim and turn it down- you really want it not simmering but just below, and slim as necessary. Over boiling and starting with too warm water and adding veggies in too early cause cloudy stocks.

You want your veggie cut size to depend on beef/chix/ fish whatever- how long you'll be cooking them. Cut larger for beef smaller for fish, etc. Roast them first if you want brown stock. Then only add them after you've simmered that carcass for an hour- they'll only give so much flavor and you want that shit to stay in the stock, not to cook off
 
Gary Goodson

Gary Goodson

Well-Known Member
bu$hleaguer said:
Looks bomb dude. When I'm lazy I'll buy one of those rotisserie chickens from HEB or Sam's and use that fucker- they make pretty good stock/ soup too!
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Thats exactly what I did nig. He was sick yesterday so I got a rotisserie chicken last night just so I could make this for him today. He had lameass Campbells and we had chicken then I used all the left overs for soup.
 
Hookabelly

Hookabelly

Well-Known Member
bu$hleaguer said:
Do you start with cold water or hot?
Click to expand...
Cold

Gary Goodson said:
Do you skim all the gray crap that comes to the top? I learned when making Pho broth to boil the bones for like 5-10 min and then drain off and rinse the bones, then put them back on the stove with fresh water and it helps keep the broth clearer, but you still have to skim as well.
I also use a colander first to get all the big stuff out and then a fine strainer after for all the smaller bits.
Click to expand...
Yes I do skim dilligently. Hmmmm. Still get cloudy. I haven't tried rinsing bones after a short period. I've tried raw chicken caracass as well as the left over carcass from Th. Giving.
@bu$hleaguer so just BELOW a simmer? I'll try that. Hard to do with electric burner.
 
bu$hleaguer

bu$hleaguer

Well-Known Member
Hookabelly said:
Cold



Yes I do skim dilligently. Hmmmm. Still get cloudy. I haven't tried rinsing bones after a short period. I've tried raw chicken caracass as well as the left over carcass from Th. Giving.
@bu$hleaguer so just BELOW a simmer? I'll try that. Hard to do with electric burner.
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If I had to guess i'd say it's prob your veg that's making it cloudy. I'm sure skim the shit outta the thing so it's prob the veg. You don't want to cut them too small and you don't want to throw them in too early either.
 
Hookabelly

Hookabelly

Well-Known Member
bu$hleaguer said:
If I had to guess i'd say it's prob your veg that's making it cloudy. I'm sure skim the shit outta the thing so it's prob the veg. You don't want to cut them too small and you don't want to throw them in too early either.
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I just put all in together to start. When should I add the vegetables? (I don't cut them small, mostly in thirds)

Gary Goodson said:
Have you tried crock pot stock?
http://www.thekitchn.com/how-to-make-chicken-stock-in-the-slow-cooker-223252
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thanks. I suppose I could try that but we usually make it in a HUGE stock pot. the Crock pot method seems like it would take a long time to get as much stock as I need. Ususlly we do 3 chicken carcasses at a time. I may try this though just to see if it is indeed my shitty electric burner that is the culprit
 
bu$hleaguer

bu$hleaguer

Well-Known Member
Hookabelly said:
I just put all in together to start. When should I add the vegetables? (I don't cut them small, mostly in thirds)



thanks. I suppose I could try that but we usually make it in a HUGE stock pot. the Crock pot method seems like it would take a long time to get as much stock as I need. Ususlly we do 3 chicken carcasses at a time. I may try this though just to see if it is indeed my shitty electric burner that is the culprit
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Well then we figured out your problem right there. You're way over cooking your veggies, they're getting mushy, and clouding the water.

Your veg should be 2 parts onions, 1 part celery, 1 part carrots, about a 7:1 weight ratio of bones to veg. They should be cut in about 1" cubes ( for chix)Your bouquet garni looked fine in your pic. You want to drop the carcass in the pot. Cover with cold water, fill the pot to the top. Bring to a boil, skim, turn it down to below a simmer- I just look to see bubbles rising to the top rapidly. Skim as necessary.

After an hour, add your mirepoix and bouquet, skim, and keep going for another 2 hours.

My timeline is usually
3-5 hours for chix stock, mirepoix @ 1" cube
8-12 hours beef stock veggies whole or cut in 1/2
45 mins fish stock, veg cut in small dice, 1/4"
 
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