Home Cooking 12

chicken stock questions

hobokeg | Nov 22, 200503:32 AM

yesterday i used up all my frozen chicken leftovers and bones and made stock. used a large onion, a few cloves, peppercorns, parsley, thyme, lots of celery, a carrot, a couple cloves of garlic, and bay leaves. broke up the bones.

the stock tastes wonderful, and i reduced it down by about 2/3 to make it easier to store (my freezer is literally smaller than a bread box).

here's the thing. although it tastes great, it turned a really ugly grey color. i skimmed all the schmutz off the top, but it just looks horrible. so two questions: is reducing it that much a bad idea? and how difficult is it to clarify stock? do you do it?

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