My big plan to save money on chicken stock backfired hard

I read you could make stock from leftover rotisserie chicken bones, so I saved them in my freezer for three weeks. I boiled them for eight hours in my biggest pot, using a lot of gas. The result was about two cups of the weakest, saddest broth I've ever seen. I basically paid more in utilities than a can of good stock costs. Anyone have a better method that doesn't waste this much time and energy?

3 comments

3 Comments

barbarah1924d ago

Did you add any vegetables? You need onion, carrot, and celery in there too. A pressure cooker cuts the time way down.

nancy81724d ago

Yeah, I totally get what you mean, barbarah19. I tried making it without those veggies once and it just tasted flat, like something big was missing. The carrot adds a little sweetness and the celery gives it that good earthy flavor. I don't have a pressure cooker though, so mine just simmers on the stove all afternoon. Makes the whole house smell amazing, but you're right, it takes forever. What setting do you use on your pressure cooker for something like this?

leodavis24d ago

Wait, you don't put onion in yours? That's wild to me, it's like the first thing in the pot. I tried skipping it once because I was out and the whole batch just tasted wrong, kind of empty. The carrot and celery are important too, but onion is the base flavor for me. I get the pressure cooker thing for speed, but I still need that long simmer to really get the flavors to mix right.