I just wrapped up my very first batch of stock (I used Turkey bones stuck in the freezer from Christmas) and I am SO PROUD OF IT!! It feels very good and very natural to use "waste" and turn it into something nutritious and warm and homemade. It also tastes amazing. Thank you Jordon for sharing I am so looking forward to more Foundations!! <3
Jordan, what's your favorite fun/unique thing to add to a stock? In Spain I can easily buy chicken feet, offal, pig's feet, etc. I've found I love a chicken stock with a pig's foot. I usually add a turnip if I have one left over and it turns out ok, but I'm going to remember what you say about brassicas and be careful.
Hi Roslie, chicken feet and pigs feet are both excellent for adding some rich, gelatinous qualities to a stock. Offal can give a great depth, but I wouldn't add too much. I watched my grandmother make turkey stock on Boxing Day ('not as good as chicken but I can't bear to waste it' she said) and she added the heart and livers from the bird. I've worked with chefs who swear by a secret ingredient like a cinnamon stick, personally I've never found a 'magic bullet' of flavour but if I ever do I'll be sure to write about it here!
Thank you Jordon for a great article! When you first throw the carcass, veg etc into the pan, are you cooking this at all before the water goes in? Or does it just go into a cold pan with water no you turn the heat on? Thanks!
Hi Dan, sorry I’ve just seen this. Because the chicken is already roasted, you can just add it to the pan with the veg and cover the whole lot with cold water :) if I was starting with raw wings/ necks/ bones I would roast them until golden first
Make a lot of stock but this was very helpful for some little tips re: brassicas (could never work out what was making some of my stocks shite) and also removing the big bones with tongs. No more having a big chicken carcass splash into a sieve and make a mess - can’t believe I never thought of that!
So glad to hear that. As well as first timers, I was hoping that with this series of recipes there would be some tips and tricks for people who are familiar with what we’re cooking too. Thanks for reading!
I have a noob question : When I make this (which I do a lot!) and use the stock the next day it's obviously in its gelatinous form. In most recipes the amount of stock is often given as a volume, e.g. 1 litre, but I never know how much dilution I need to do. I've never really been disappointed doing it randomly but is there a hard and fast rule ? Or any guidelines at all?! Thanks in advance and come back to Marseille soon (I was on holiday when you went to Mercato !) cheers. Will
Hi Jordon! Finally got round to making some stock after following your spatchcock recipe all those months ago. I used the carcass of one chicken, filled the pot with about 4 litres of water, which yielded about 300ml of stock. Is this about right? Or have I gone wrong somewhere? Thanks!
I just wrapped up my very first batch of stock (I used Turkey bones stuck in the freezer from Christmas) and I am SO PROUD OF IT!! It feels very good and very natural to use "waste" and turn it into something nutritious and warm and homemade. It also tastes amazing. Thank you Jordon for sharing I am so looking forward to more Foundations!! <3
This is so lovely to hear! Isn’t it such a satisfying process. Glad you made it ❤️
Jordan, what's your favorite fun/unique thing to add to a stock? In Spain I can easily buy chicken feet, offal, pig's feet, etc. I've found I love a chicken stock with a pig's foot. I usually add a turnip if I have one left over and it turns out ok, but I'm going to remember what you say about brassicas and be careful.
Hi Roslie, chicken feet and pigs feet are both excellent for adding some rich, gelatinous qualities to a stock. Offal can give a great depth, but I wouldn't add too much. I watched my grandmother make turkey stock on Boxing Day ('not as good as chicken but I can't bear to waste it' she said) and she added the heart and livers from the bird. I've worked with chefs who swear by a secret ingredient like a cinnamon stick, personally I've never found a 'magic bullet' of flavour but if I ever do I'll be sure to write about it here!
Thank you Jordon for a great article! When you first throw the carcass, veg etc into the pan, are you cooking this at all before the water goes in? Or does it just go into a cold pan with water no you turn the heat on? Thanks!
Hi Dan, sorry I’ve just seen this. Because the chicken is already roasted, you can just add it to the pan with the veg and cover the whole lot with cold water :) if I was starting with raw wings/ necks/ bones I would roast them until golden first
Make a lot of stock but this was very helpful for some little tips re: brassicas (could never work out what was making some of my stocks shite) and also removing the big bones with tongs. No more having a big chicken carcass splash into a sieve and make a mess - can’t believe I never thought of that!
So glad to hear that. As well as first timers, I was hoping that with this series of recipes there would be some tips and tricks for people who are familiar with what we’re cooking too. Thanks for reading!
I love to cook my stock down a bit after straining to concentrate it, then freeze it in ice cube trays. Homemade stock “cubes.”
"stock is not a bin" - wise words to live by. MERCI JORDON AS ALWAYS
Stockarama!!!!
Awesome!
Take pride in your stock. Best thing I ever learnt!
I have a noob question : When I make this (which I do a lot!) and use the stock the next day it's obviously in its gelatinous form. In most recipes the amount of stock is often given as a volume, e.g. 1 litre, but I never know how much dilution I need to do. I've never really been disappointed doing it randomly but is there a hard and fast rule ? Or any guidelines at all?! Thanks in advance and come back to Marseille soon (I was on holiday when you went to Mercato !) cheers. Will
Hi Jordon! Finally got round to making some stock after following your spatchcock recipe all those months ago. I used the carcass of one chicken, filled the pot with about 4 litres of water, which yielded about 300ml of stock. Is this about right? Or have I gone wrong somewhere? Thanks!