I Was Making stock and noticed the White Gem Chicken sticker had a note stating that the chicken had up to 7% retained water. What up with this?
Simple stock recipe:
Prep Time, less than One hour,
Cost, Under $15,
Yield, Five Quarts
Sauté 3 onions,
10LB Chicken Thighs cleaved into three pieces, Sautéed Browned, Deglaze,
Sweat Onions and Thighs for 20 Minutes,
Add 5 Quarts Boiling water with Seven Bay leaves, Bring to Boil,
Simmer20 Minutes, If you want Skim the Foam, (I do),
Strain and defat,
Stock to Freezer,
Meat to dog,
Bones to Mulch Pile, (I carefully cover up the bones in the pile),
Skin to Garbage.