Stock- where am I going wrong?

[nmnita]

Originally Posted by Bulldogdad

Not enough chicken parts. Takes one whole cooked turkey Carcass 15-20 lbs for stock that I would consider good. along with the veggies I cook it until the whole frame of the bird falls into little tiny pieces and suck out all that great gelatin from the bones. When it cools its like big pot of slushy jello. DAMN FINE STOCK.

close to a consume but not quite.

that is about the way; I do chicken pretty much that way: it does take a lot of meat to make decent stock. I love the slushy jello description: I also like the taste of it.

[jlawrence01]

Originally Posted by ParallelJJCat

I mean...stock can't be hard to make, right? So why does mine always come out tasting like just vaguely chicken flavored water? It doesn't taste rich or complex- it taste a chicken maybe dipped a toe in it.

I've roasted the meat and vegetables. I always simmer, not boil, for hours. I've skimmed off the foam and fat.

What's the secret?

Generally, I prefer to use RAW backs and necks and I prefer to use turkey parts over chicken as you get a lot more meat off the bones and it is a lot better to pick the meat off the bone.

And occasionally, I will add a little chicken base to the broth.

Do NOT use parts off of a rotisserie chicken as all the flavor is generally off the bone.