{"id":2292,"date":"2024-11-12T11:06:19","date_gmt":"2024-11-12T17:06:19","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2292"},"modified":"2024-11-14T13:07:27","modified_gmt":"2024-11-14T19:07:27","slug":"chicken-stock-bulk-mtm","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/chicken-stock-bulk-mtm","title":{"rendered":"Chicken Stock (Bulk) &#8211; MTM"},"content":{"rendered":"\n<p>Chicken stock is the best way to make use of cast-off chicken carcasses and vegetable off-cuts from cooking. Gather and keep onion, carrot, parsnip and celery off-cuts as well as chicken bones, organs and carcasses (less so fat and skin) in GAL zip-top bags in the freezer until ready to make stock. You can supplement this with inexpensive chicken frames, necks and feet from the store (chicken feet especially add quite a bit of collagen to the stock, giving it a nice texture).<\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">~16 \u00be-Full QT Containers<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>24+ QT pot<\/li>\n\n\n\n<li>4 GAL bags vegetable off-cuts and chicken carcasses<\/li>\n\n\n\n<li>Chicken frames, necks and feet from the store (optional)<\/li>\n\n\n\n<li>Basil leaves<\/li>\n\n\n\n<li>Black peppercorns<\/li>\n\n\n\n<li>?? GAL water (Top with water to 20 QT mark in pot) <\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">~27 \u00be-Full QT Containers<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>36 + QT pot<\/li>\n\n\n\n<li>6-7 GAL bags vegetable off-cuts and chicken carcasses<\/li>\n\n\n\n<li>Chicken frames, necks and feet from the store (optional)<\/li>\n\n\n\n<li>Basil leaves<\/li>\n\n\n\n<li>Black peppercorns<\/li>\n\n\n\n<li>6 GAL water<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">~32 \u00be-Full QT Containers<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50+ QT pot<\/li>\n\n\n\n<li>8-9 GAL bags vegetable off-cuts and chicken carcasses<\/li>\n\n\n\n<li>Chicken frames, necks and feet from the store (optional)<\/li>\n\n\n\n<li>Basil leaves<\/li>\n\n\n\n<li>Black peppercorns<\/li>\n\n\n\n<li>?8? GAL water (Top with water to 10-11 GAL mark in pot) <\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Combine all ingredients in the pot (if frozen, at least partially defrost the store-bought chicken as it will stick to the packaging).<\/li>\n\n\n\n<li>Bring to a boil, then lower to a simmer and cook for 3-4 hours, stirring occassionally.<\/li>\n\n\n\n<li>Kill the heat and allow to steep for 1 hour.<\/li>\n\n\n\n<li>Strain and divide into QT containers, only filling \u00be-full if freezing for later use.<\/li>\n\n\n\n<li>Allow to cool to room temperature, refrigerate overnight, then freeze.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Chicken stock is the best way to make use of cast-off chicken carcasses and vegetable off-cuts from cooking. Gather and keep onion, carrot, parsnip and celery off-cuts as well as chicken bones, organs and carcasses (less so fat and skin) in GAL zip-top bags in the freezer until ready to make stock. You can supplement [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2292","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2292"}],"version-history":[{"count":3,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2292\/revisions"}],"predecessor-version":[{"id":2371,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2292\/revisions\/2371"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}