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Chicken Stock Chicken

Making Chicken Stock from carcass?


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Home Cooking 70

Making Chicken Stock from carcass?

emmeisix | Sep 13, 2012 07:11 AM

Ok, I am new at this and I'm worried I did something wrong.

On Monday night I made a roast organic chicken... it was delicious. The cavity was stuffed with onions and celery and I coated it with a bit of wine, olive oil, and fresh herbs.

After dinner, around 9 PM I decide to make stock from the carcass. I put it in an enameled pot along with onions, celery, carrots, a chopped up leek, garlic cut in half and herbs, 2 Tablespoons of vinegar, salt + 15 cups of water. It really didn't start boiling until 10 PM.

My intention was to let it simmer on low overnight, but this is a new apartment and I'm new to having a gas stove. I found I didn't sleep very well worrying about it! Finally around 3 AM I went in and turned off the burner (the lid was on).

Around 6 when I got up for work, the pan was cooled enough to touch (it was quite warm). I turned it on high again and boiled for about 30 minutes, then turned it off, strained it into a bowl and put it in the fridge.

I forgot to do anything with it Tuesday night but Wednesday morning first thing I portioned the stock into jars and froze them.

So the problem? I just made a pot pie with some of the frozen stock, and I thought it tasted a little odd. It's not that it tastes spoiled, just very "chickeny"... there is a kind of weird taste in the background that I don't care for, almost instinctively. I'm wondering if it is from the leek? Or maybe the 3 hours off-heat is enough for it to spoil (considering it then went back to boil, though?), or could it just be that stock from a carcass will taste different?

So, should I eat the pie anyway? I'm kind of poor so I hate to throw it out, the only reason I would is if it was really spoiled...

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