A question about homemade chicken stock.

[CTyankee]

I read somewhere (don't know where) that if you can find a butcher that sells chicken feet you should get them and put them in with the other parts of the chicken you are using, since they add a lot of taste to the stock.

Any truth to this?

[The empressof all]

1. Yes feet, neck and bones will add flavor and texture

You can even ask the butcher for chicken bones and backs. The flavor of the soup will be even richer if you roast the bones first so take the extra time and stick them in the oven for a while before you put them in your stock pot.

[CTyankee]

2. What about using a whole, cleaned "stewing" chicken?

[The empressof all]

3. Of course that works too

When I use a whole chicken to make stock I cut it into pieces and crack the back piece quite a bit. I then roast it in the oven with thyme, salt and pepper. I usually throw some celery and onions into the roasting pan as well. You want to expose as much bone as possible as this is what adds the richness to your broth. If you are really motivated you may want to remove as much meat as possible off the bones before you roast them. I usually remove the breast meat at least. You can use it for something else or add it to your soup much later. This way it won't get all rubbery and tasteless.

[CTyankee]

4. Does the addition of the bone make the stock "cloudy"?

[The empressof all]

5. It makes the stock richer...

So yes your stock will be not as clear. It will be more gelatinous and have a bit of a heavier body. You can strain it through cheesecloth to get rid of the little bits but your broth/stock will still be a deeper yellow.

Technically stock is made with bones, broth is made with meat...I'm not sure what something is called when it's made with both....:rofl:


This is how I make old fashioned chicken soup or need a stock/broth to add to a recipe. If you are looking for a clear broth...This isn't the way to go. I don't do that. :shrug:

[CTyankee]

6. Actually, I'm making minestrone soup that has LOTS of vegetables in it.

So I doubt if the stock needs to look all that clear...it's a Northern Italian recipe that has tomatoes, spinach, carrots, celery, onion, garlic, white beans, parsley, diti and cabbage. If I do say so myself, it's absolutely wonderful.

But I also need chicken stock or broth for an Italian bean soup made with navy beans!

[grasswire]

7. I often use Better Than Bouillon for stock.

I just happen to like the way it is seasoned with vegetables, just the way I would make it from scratch. Comes in a jar, chicken, organic chicken, beef, ham, seafood, etc.

[CTyankee]

8. Yes, I have used it. It's better than what you get in the carton or can, IMO.

Especially if you use a lot of it, since even in the refrigerator I can't see it holding its flavor for too long.

[The empressof all]

9. The organic one is good but still high in sodium

I still usually add a bit to my homemade stock anyway....

It really is tasty. :thumbsup:

[Warpy]

10. Clean them well and they'll add a huge amount of flavor

while contributing to the yellow color of the stock.

Eating them is an acquired taste that I've just never acquired, they tend to be pretty gelatinous and blah after the flavor has gone into the stock.

[Tesha]

11. Your local Asian grocery almost certainly sells chicken feet.

They're very popular at the truly Asian dim-sum places.

(Duck feet too, at least occasionally.)

Tesha