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Thread: Chicken breasts for stock/broth

  1. #1
    notbob Guest

    Default Chicken breasts for stock/broth

    I jes filleted a couple bone-in chicken breasts and have tossed the
    remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    make decent broth or am I wasting my time without dark meat and bones?

    nb

  2. #2
    Lew Hodgett Guest

    Default Re: Chicken breasts for stock/broth


    "notbob" wrote:

    >I jes filleted a couple bone-in chicken breasts and have tossed the
    > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    > make decent broth or am I wasting my time without dark meat and
    > bones?

    -----------------------------
    Yes.

    Lew



  3. #3
    sf Guest

    Default Re: Chicken breasts for stock/broth

    On Wed, 02 Jun 2010 00:49:30 GMT, notbob <[email protected]> wrote:

    > I jes filleted a couple bone-in chicken breasts and have tossed the
    > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    > make decent broth or am I wasting my time without dark meat and bones?
    >

    I save chicken bones in a zip-lock bag in the freezer until I get a
    goodly amount. That last batch I made was after I'd boned a whole
    chicken.


    --
    Forget the health food. I need all the preservatives I can get.

  4. #4
    Paul M. Cook Guest

    Default Re: Chicken breasts for stock/broth


    "notbob" <[email protected]> wrote in message
    news:uUhNn.88486$[email protected]..
    >I jes filleted a couple bone-in chicken breasts and have tossed the
    > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    > make decent broth or am I wasting my time without dark meat and bones?
    >


    I usually use the bones of two chickens to make a couple of quarts of stock.
    So I would expect yours to be a bit on the bland side. More like broth, not
    stock.

    Paul



  5. #5
    gloria.p Guest

    Default Re: Chicken breasts for stock/broth

    notbob wrote:
    > I jes filleted a couple bone-in chicken breasts and have tossed the
    > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    > make decent broth or am I wasting my time without dark meat and bones?
    >
    > nb



    I'd have frozen the bones and stuff till I got more variety of parts.
    About a week ago I made stock with a letove roast chicken carcass that
    still had ~1/3 the meat on it. I added 8 drumsticks from the freezer
    that had been there over 2 years but didn't appear freezer burned.
    Celery and onion for flavor, and the resulting stock was delicious.


    gloria p

  6. #6
    Omelet Guest

    Default Re: Chicken breasts for stock/broth

    In article <uUhNn.88486$[email protected]>,
    notbob <[email protected]> wrote:

    > I jes filleted a couple bone-in chicken breasts and have tossed the
    > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    > make decent broth or am I wasting my time without dark meat and bones?
    >
    > nb


    It works fine as long as the liquid volume matches, and you add the
    appropriate veggies. :-)
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  7. #7
    notbob Guest

    Default Re: Chicken breasts for stock/broth

    On 2010-06-02, Omelet <[email protected]> wrote:

    > It works fine as long as the liquid volume matches.....


    Matches what? The amount of water required to replace the lost fluids
    of someone dumb enough to eat escolar?

    nb

  8. #8
    Mark Thorson Guest

    Default Re: Chicken breasts for stock/broth

    notbob wrote:
    >
    > On 2010-06-02, Omelet <[email protected]> wrote:
    >
    > > It works fine as long as the liquid volume matches.....

    >
    > Matches what? The amount of water required to replace the lost fluids
    > of someone dumb enough to eat escolar?


    You're really upset about that, aren't you?

    What a strange thing to be upset about.

  9. #9
    brooklyn1 Guest

    Default Re: Chicken breasts for stock/broth

    On Wed, 02 Jun 2010 02:34:10 GMT, notbob <[email protected]> wrote:

    >On 2010-06-02, Omelet <[email protected]> wrote:
    >
    >> It works fine as long as the liquid volume matches.....

    >
    >Matches what?


    Cup size.

  10. #10
    notbob Guest

    Default Re: Chicken breasts for stock/broth

    On 2010-06-02, Mark Thorson <[email protected]> wrote:

    > You're really upset about that, aren't you?


    Nah..... was onna roll.

    I'm finished.

    nb

  11. #11
    Omelet Guest

    Default Re: Chicken breasts for stock/broth

    In article <[email protected]>,
    brooklyn1 <[email protected]> wrote:

    > On Wed, 02 Jun 2010 02:34:10 GMT, notbob <[email protected]> wrote:
    >
    > >On 2010-06-02, Omelet <[email protected]> wrote:
    > >
    > >> It works fine as long as the liquid volume matches.....

    > >
    > >Matches what?

    >
    > Cup size.


    <snork>

    Thanks for the levity Shel'. ;-D
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  12. #12
    Sqwertz Guest

    Default Re: Chicken breasts for stock/broth

    On Wed, 02 Jun 2010 00:49:30 GMT, notbob wrote:

    > I jes filleted a couple bone-in chicken breasts and have tossed the
    > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    > make decent broth or am I wasting my time without dark meat and bones?


    You're wasting your time making chicken stock out of any two
    pieces of chicken, even if they still had meat on them.

    -sw

  13. #13
    Mark Thorson Guest

    Default Re: Chicken breasts for stock/broth

    Sqwertz wrote:
    >
    > On Wed, 02 Jun 2010 00:49:30 GMT, notbob wrote:
    >
    > > I jes filleted a couple bone-in chicken breasts and have tossed the
    > > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    > > make decent broth or am I wasting my time without dark meat and bones?

    >
    > You're wasting your time making chicken stock out of any two
    > pieces of chicken, even if they still had meat on them.


    I disagree. I certainly would make a pot of soup
    from two sets of bone-in chicken breasts after the
    breasts are removed. However, for me, a pot is only
    about a quart. I usually cook only for myself, and
    I don't usually harbor any leftovers.

  14. #14
    brooklyn1 Guest

    Default Re: Chicken breasts for stock/broth

    Sqwertz wrote:
    >notbob wrote:
    >
    >> I jes filleted a couple bone-in chicken breasts and have tossed the
    >> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
    >> make decent broth or am I wasting my time without dark meat and bones?

    >
    >You're wasting your time making chicken stock out of any two
    >pieces of chicken, even if they still had meat on them.


    That would depend on breast size and how many... really don't want the
    dark meat to make golden chicken broth

  15. #15
    notbob Guest

    Default Re: Chicken breasts for stock/broth

    On 2010-06-02, brooklyn1 <[email protected]> wrote:

    > That would depend on breast size and how many... really don't want the
    > dark meat to make golden chicken broth


    It was two large rib sections with a lot of meat left on them. I added a
    carrot, some celery tops, and a big slice of wht onion. Got about
    2-1/3 C of pretty good stock. Froze it all in a ziplok bag. I'll add
    salt, later.

    nb

  16. #16
    Mark Thorson Guest

    Default Re: Chicken breasts for stock/broth

    notbob wrote:
    >
    > On 2010-06-02, brooklyn1 <[email protected]> wrote:
    >
    > > That would depend on breast size and how many... really don't want the
    > > dark meat to make golden chicken broth

    >
    > It was two large rib sections with a lot of meat left on them. I added a
    > carrot, some celery tops, and a big slice of wht onion. Got about
    > 2-1/3 C of pretty good stock. Froze it all in a ziplok bag. I'll add
    > salt, later.


    Too late now, but I would have put a bay leaf in that.

    A little Accent would improve it greatly, but I realize
    that is controversial. Like amalgam tooth fillings and
    vaccination.

  17. #17
    notbob Guest

    Default Re: Chicken breasts for stock/broth

    On 2010-06-03, Mark Thorson <[email protected]> wrote:

    > Too late now, but I would have put a bay leaf in that.


    A bay leaf was discussed on chat, last night. I settled on no bay
    leaf. Maybe next time. I'm also condidering a batch with fresh
    ginger. I LOVE ginger!

    nb

  18. #18
    sf Guest

    Default Re: Chicken breasts for stock/broth

    On Wed, 02 Jun 2010 17:35:34 -0700, Mark Thorson <[email protected]>
    wrote:

    > Too late now, but I would have put a bay leaf in that.
    >

    We discussed that in chat. I advised him not to. I told him that he
    was not making soup, he was just making a base and if he wanted bay he
    could add it later.

    > A little Accent would improve it greatly, but I realize
    > that is controversial. Like amalgam tooth fillings and
    > vaccination.


    No, no, no! It's *not* a finished product, it's a future ingredient.

    --
    Forget the health food. I need all the preservatives I can get.

  19. #19
    sf Guest

    Default Re: Chicken breasts for stock/broth

    On Thu, 03 Jun 2010 02:00:53 GMT, notbob <[email protected]> wrote:

    > On 2010-06-03, Mark Thorson <[email protected]> wrote:
    >
    > > Too late now, but I would have put a bay leaf in that.

    >
    > A bay leaf was discussed on chat, last night. I settled on no bay
    > leaf. Maybe next time. I'm also condidering a batch with fresh
    > ginger. I LOVE ginger!
    >


    Ginger makes chicken broth into a great soup, nb, but you can do that
    later.
    http://www.recfoodcooking.com/sigs/s...th%20Rice.html

    --
    Forget the health food. I need all the preservatives I can get.

  20. #20
    brooklyn1 Guest

    Default Re: Chicken breasts for stock/broth

    Mark Thorson wrote:
    >notbob wrote:
    >>brooklyn1 wrote:
    >>
    >> > That would depend on breast size and how many... really don't want the
    >> > dark meat to make golden chicken broth

    >>
    >> It was two large rib sections with a lot of meat left on them. I added a
    >> carrot, some celery tops, and a big slice of wht onion. Got about
    >> 2-1/3 C of pretty good stock. Froze it all in a ziplok bag. I'll add
    >> salt, later.

    >
    >Too late now, but I would have put a bay leaf in that.


    I'd toss in a piece of parsnip, parsley, dillweed, and naturally
    garlic... white pepper and a piece of blade mace too

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