Today, I made chicken stock for the first time. It didn't really work out since it doesn't taste good. I started by cutting up a whole chicken and cooking it for about 20 min (I know I should have roasted it before, but I can't imagine this is the problem). The water level was just over the chicken. After that, the meat was done and while not as good as properly cooked meat, it gave flavour to the stock and can be used in soup and some dishes. I cut most of the meat off, broke the bones and added them back to the pot together with an onion, a rib of celary, a head of garlic, the greens of a leek and 2 small carrots. After an hour, it tasted like bland leek water, so I let it simmer some more. After another our, it still tasted bad so I added the meat again, which is now dry and has no taste left. The stock (1.5l) still tastes pretty bland, not like chicken and still tastes more like leek then anything else, but not nice leek, it's still pretty bad. The stock is strained and I still have to defat it. It seems to have a lot of fat floating at the top, so maybe that's it?
Any tips or possible answers more then welcome!
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