Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Home Cooking


My chicken broth is dark and flavorless


Home Cooking 25

My chicken broth is dark and flavorless

Pate | Dec 5, 2006 11:12 PM

I've made 2 batches of chicken broth lately using the Joy of Cooking (mid-70's version) recipe. The first batch smelled exquisite but was taking too long to reduce so I turned up the heat and boiled it too high and ended up with a wonder smelling cloudy mess with fat that didn't rise to the top to skim once cooled. Sort of tuned out like chicken jello with trapped fat. So I learned (like to book says, not to boil a stock.

The second attempt I used chicken wings. I did not boil. I simmered it for about twice as long as the book said because it just never smelled or tasted "chickeny" like the first attempt. Finally it reduced to a point that I felt it wouldn't get any better. I froze it and am now making chicken noodle soup with it.

I defrosted the stock and slowly reheated it in a Dutch oven. It looks brown, not golden, and doesn't taste like chicken. Just kind 0f blah. Now that I think of it I can't remember if I roasted the chicken wings slightly before I added them to the stockpot. If I did, I only slightly browned them to get rid of some of the fat. Would this minimal roasting create such a dark stock? That still wouldn't explain why it tastes and smells "blah".

The first time I used the carcasses leftover form the Costco rotisserie chicken and that stock (before I boiled it and ruined it) smelled and tasted much better.

What is the key to good chicken stock? What did I do wrong?

Want to stay up to date with this post?