The original question:
I need advice on making soup or stock. I printed off instructions from the internet about making stock, it said to simmer chicken for 4-5 hours which I did for the rabbit and at that time there was hardly any water left. So I'm kinda feeling like a dummy here! Any thoughts?
The comments on that:
did you use LOTS of water? did you keep the pan covered?
Yeah, you have to keep the pot covered and once it comes to the boil you need to turn it way down low so that it just barely bubbles. A crock pot is perfect for making stock.
Truckinguy, I use about 3 rib sections for a crockpot of stock. It's hard to give exact measurements, but if you don't use enough rabbit the broth will be weak. If there is a lot of meat on the bones, you may want to pull the pieces out partway through, remove the meat and then return the bones to the stock pot. That way the meat won't lose all its flavour and can be added back to the soup in the final stages.
If you inadvertently do make the stock too watery, that is when you remove the lid and let it simmer awhile to reduce it. I like to throw in an onion with a few cloves pushed into it, a carrot, a couple of bay leaves and some black pepper, but some people prefer to leave the seasoning until the stock is made up into soup. Adding a cup or two of apple juice as part of the liquid gives the broth a lovely flavour... not sweet, but rich and mellow. Just a few ideas for you to play with!
__________ Thu Jan 21, 2010 4:29 pm __________
Ann, don't forget to age the meat in the fridge for 2 - 3 days before cooking or freezing it. A simple recipe is likely best for the first time or two. Do you have a favourite chicken recipe that you would enjoy adapting?
I need advice on making soup or stock. I printed off instructions from the internet about making stock, it said to simmer chicken for 4-5 hours which I did for the rabbit and at that time there was hardly any water left. So I'm kinda feeling like a dummy here! Any thoughts?
The comments on that:
did you use LOTS of water? did you keep the pan covered?
Yeah, you have to keep the pot covered and once it comes to the boil you need to turn it way down low so that it just barely bubbles. A crock pot is perfect for making stock.
Truckinguy, I use about 3 rib sections for a crockpot of stock. It's hard to give exact measurements, but if you don't use enough rabbit the broth will be weak. If there is a lot of meat on the bones, you may want to pull the pieces out partway through, remove the meat and then return the bones to the stock pot. That way the meat won't lose all its flavour and can be added back to the soup in the final stages.
If you inadvertently do make the stock too watery, that is when you remove the lid and let it simmer awhile to reduce it. I like to throw in an onion with a few cloves pushed into it, a carrot, a couple of bay leaves and some black pepper, but some people prefer to leave the seasoning until the stock is made up into soup. Adding a cup or two of apple juice as part of the liquid gives the broth a lovely flavour... not sweet, but rich and mellow. Just a few ideas for you to play with!
__________ Thu Jan 21, 2010 4:29 pm __________
Ann, don't forget to age the meat in the fridge for 2 - 3 days before cooking or freezing it. A simple recipe is likely best for the first time or two. Do you have a favourite chicken recipe that you would enjoy adapting?
ziploc bags will work, just freeze them in an upright position if you can.
