Home Cooking


Livers (and other organ meat) in chicken stock


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Livers (and other organ meat) in chicken stock

EggyEggoo | Feb 19, 2013 12:33 PM

Anyone know what the deal is with putting organ meat in chicken stock?

Another chicken question!

I make stock from two small carcasses from roasted chickens, and this time one of the chickens came with the packet of organs so I threw those in the pot. I'm pretty sure it tasted fine when it was done, but I already froze it so I can't double check. Everything online says livers will make the stock bitter. Is that true? And how many would you have to add before the liver flavor comes through?

I just want to be sure so when I defrost the stock I'm not left with a bitter unusable batch.

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