Homemade stock help

mrsadamswife

I made homemade stock once and it tasted horrible... I am not sure why but it had no flavor at ALL.

Were all sick and I want to make chicken noodle soup, and would like to try with homemade stock. How do you get flavor? Would I have time to go get a chicken (thinking rotisserie) and make the stock as well as soup?

Jim&Jaime

Might be easier to trouble shoot if we know what technique/recipe you used.

vjcjenn1

I've only done it once...I did the whole parsley sage rosemary and thyme technique with a liberal amount of salt and pepper...

mrsadamswife

Jim&Jaime:

Might be easier to trouble shoot if we know what technique/recipe you used.

I honestly don't remember as it was years ago. I remember I used the bone of a whole chicken I had made. I do not remember what I added.

Jim&Jaime

mrsadamswife:

Jim&Jaime:

Might be easier to trouble shoot if we know what technique/recipe you used.

I honestly don't remember as it was years ago. I remember I used the bone of a whole chicken I had made. I do not remember what I added.

Sorry, I misread and thought you just made it.  

spiritenergy

Tips for the perfect soup broth: lots of aromatics is the trick. Also, do not boil the stock but simmer it. I have other tips in my blog post.

BlueGeneBaby

I usually put in everything that's leftover from the chicken--the whole carcass with bit of meat on it, sometimes even some skin clinging to the wings.

Then I add at the very least: 1-2 onions, celery or carrots, a clove of garlic (because we like it), some herbs and a little salt and pepper.  Add about 3-4 quarts of water, depending on the size of the carcass.  Then I bring it to a boil then let it simmer for a few hours.  Then strain everything out, cool and freeze.

If I have it, I do both celery and carrots and several herbs (usually a combination of parsley, rosemary and thyme.  Sometimes sage but it's a strong flavor to me.

Does that sound similar to what you did before?

BridgetMc

I wonder if it just needed more salt.  Doesn't matter how chickeny or full of aromatics your stock is, it won't have any flavor until you add salt

Jim&Jaime

BridgetMc:

I wonder if it just needed more salt.  Doesn't matter how chickeny or full of aromatics your stock is, it won't have any flavor until you add salt

This crossed my mind as well.