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Old 09-11-2011, 06:56 PM   #1
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chicken broth/stock???

This may have too many questions but here goes! I made a whole chicken with potatoes and carrots and celery. I strained the broth to use later. (is it stock or broth??) It was fairly thick but it's fine right? Then I froze the skin and bones. can I thaw them and make more stock? if so... how??

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Old 09-11-2011, 07:10 PM   #2
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Make sure you cool the stock and skim the fat before storing. Yes, it may be thick (like gelatin) when chilled but will turn back to liquid when heated.

To make more stock, throw the carcass(es) from your freezer in a stockpot and cover with water. Add whatever veggies/herbs you like and simmer for at least four hours - the longer you simmer, the stronger your end product will taste. Don't cover if you want strong flavor: you want it to reduce in volume.
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Old 09-13-2011, 01:43 PM   #3
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Re: chicken broth/stock???

I throw the chicken bones and veggies in the crockpot with water on low over night. Simmering for 12+ hours gives it a nice rich flavor
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