How much stock should 1 chicken make?

[Guest guest]

When I make stock using the bones from a roast chicken, I get between 1/2

and 1 gallon of stock. This goes very fast. I was wondering, is this a

good amount or is my stock too concentrated? I really could use more stock

and have been thinking of watering it down. Are there any consequences to

this?

Thanks!

-Lana

[Guest guest]

How many pounds of bones are you using and how much water? Are you

following the recipe in Nourishing Traditions?

Ann Marie

On Mar 18, 2008, at 2:39 PM, Lana Gibbons wrote:

> When I make stock using the bones from a roast chicken, I get

> between 1/2

> and 1 gallon of stock. This goes very fast. I was wondering, is

> this a

> good amount or is my stock too concentrated? I really could use

> more stock

> and have been thinking of watering it down. Are there any

> consequences to

> this?

[Guest guest]

Lana, I make about 24 cups of stock from a chicken plus its neck and

gizzard and whatever veggie trimmings I've stuck in the freezer. For

me it's more a function of how much water fits in my largest pot!

On Mar 18, 2008, at 5:39 PM, Lana Gibbons wrote:

> When I make stock using the bones from a roast chicken, I get

> between 1/2

> and 1 gallon of stock. This goes very fast. I was wondering, is this a

> good amount or is my stock too concentrated? I really could use

> more stock

> and have been thinking of watering it down. Are there any

> consequences to

> this?

>

> Thanks!

>

[Guest guest]

Ann Marie,

Unfortunately I have no idea how many pounds of bones come out of the

average chicken I get. The chickens tend to be around 3 lbs if I remember

correctly, so depending on what % of chicken is bone I'd guess that I use

around 1-1.5 lbs of bones?

I don't use the recipe in NT: I use a modified version of my Mom's recipe.

I cook the chicken first using a roast/boil method I figured out a while

back since it makes the meat tender but still gets the skin nice and crispy

(Mom's recipe involves just roasting it). So to do that I put the chicken

in a bowl, fill it halfway with water and then oil the top and sprinkle with

sea salt, rosemary and thyme and roast at 300-325F for an hour or two. All

the meat is trimmed off and eaten. Then I take the bones and the broth from

the bowl and toss them in a pot. I fill to the brim with water (it is a

gallon size pot) and cook for about 24 hours, adding more water as

necessary. When it is done I sea salt it to taste and I cook grains in it

or make stew out of it.

I've started to ask around to see if I can find a butcher down here that'll

give me the backs, breastbones and necks he cuts off of the chickens. I

used to have a butcher that did this when I lived in NJ since he usually

just threw them out. So far, no luck. I'd be happy even if I could find

one that would sell them to me for $1/lb or under. I do keep an eye on the

supermarket to see if I can find necks or wings at a reasonable price, but

typically they are far too expensive for me to be buying (and the necks are

rare) - often I'm better off buying another whole chicken and starting the

process over.

-Lana

On Wed, Mar 19, 2008 at 12:20 AM, <inasnit@...> wrote:

> How many pounds of bones are you using and how much water? Are you

> following the recipe in Nourishing Traditions?

>

> Ann Marie

[Guest guest]

Val,

I'll take it you make a whole chicken (meat and bones?) If so it sounds

like I'm getting a reasonable amount for my 1 chicken worth of bones! That

is good news.

LOL about the water fitting in the pot! My biggest pot is a gallon and that

is the most stock I get. That is part of the reason I was thinking of

adding water afterwards to stretch it out, since I don't think I could

actually cook a larger batch!

Thanks,

Lana

On Wed, Mar 19, 2008 at 6:44 AM, Val <listval@...> wrote:

> Lana, I make about 24 cups of stock from a chicken plus its neck and

> gizzard and whatever veggie trimmings I've stuck in the freezer. For

> me it's more a function of how much water fits in my largest pot!

>

[Guest guest]

Lana, it's just the bones plus whatever meat didn't pick off easily.

After we've finished using up a roasted chicken, I take the bones and

stick them into the freezer. I also keep in the freezer a quart bag

into which I put whatever veggie trimmings (onion ends, carrot ends,

celery ends, parsley stems, etc.) as I use up the veggies. When I've

got both a carcass and a quart bag full of veggies, I make stock and

freeze it. This keeps me stocked with stock. I also make beef, ham,

seafood, and turkey stock when I have bones or (in the case of

shrimp) shells. I usually have more stock than I need in my freezer

at any given time, but I use it in everything so I do tend to get

through it. Occasionally I'll find a package with a date six months

ago, but usually I'm getting through my stock as fast as I'm making

up new.

On Mar 19, 2008, at 9:42 AM, Lana Gibbons wrote:

> Val,

>

> I'll take it you make a whole chicken (meat and bones?) If so it

> sounds

> like I'm getting a reasonable amount for my 1 chicken worth of

> bones! That

> is good news.

>

> LOL about the water fitting in the pot! My biggest pot is a gallon

> and that

> is the most stock I get. That is part of the reason I was

> thinking of

> adding water afterwards to stretch it out, since I don't think I could

> actually cook a larger batch!

>

> Thanks,

>

> Lana

>

> On Wed, Mar 19, 2008 at 6:44 AM, Val <listval@...>

> wrote:

>

> > Lana, I make about 24 cups of stock from a chicken plus its neck and

> > gizzard and whatever veggie trimmings I've stuck in the freezer. For

> > me it's more a function of how much water fits in my largest pot!

> >

>

>

[Guest guest]

Oooo, even better! I'm gonna start adding enough water to my stock to make

about 24 cups - thanks so much it is helpful to have a guideline!

The veggie trimming idea is fantastic - I'll start doing that too.

The whole " using it in everything " is definitely my problem - it doesn't

really last for a day much less a week! I want to get enough stored up so

that I have broth for after delivery. I'll have my mom around for a week or

two after baby comes so she can handle the chicken+stock (she'll be visiting

from FL) but I'm also planning on teaching DH how to make the chicken (he

can already make the stock, it is just roasting the chicken he doesn't know

how to do yet).

Thanks so much!

-Lana

On Wed, Mar 19, 2008 at 9:49 AM, Val <listval@...> wrote:

> Lana, it's just the bones plus whatever meat didn't pick off easily.

> After we've finished using up a roasted chicken, I take the bones and

> stick them into the freezer. I also keep in the freezer a quart bag

> into which I put whatever veggie trimmings (onion ends, carrot ends,

> celery ends, parsley stems, etc.) as I use up the veggies. When I've

> got both a carcass and a quart bag full of veggies, I make stock and

> freeze it. This keeps me stocked with stock. I also make beef, ham,

> seafood, and turkey stock when I have bones or (in the case of

> shrimp) shells. I usually have more stock than I need in my freezer

> at any given time, but I use it in everything so I do tend to get

> through it. Occasionally I'll find a package with a date six months

> ago, but usually I'm getting through my stock as fast as I'm making

> up new.

>

[Guest guest]

Lana, FWIW, the most fool-proof (or at least, non-cook-proof) way to

roast a chicken I've ever found is in an unglazed clay pot, the kind

Romertopf makes. You submerge the pot for 20-30 minutes, stick the

chicken in it (unstuffed, breast up, no need to truss it), salt and

pepper the chicken, put the top on, stick it into a cold oven and

turn the heat to 475. After an hour and ten minutes, take the top off

and leave it in the oven another ten minutes to brown. Perfect every

time, tender and juicy, and you don't need to worry whether it's a 3

1/2 pound or a 4 1/2 pound bird or use a thermometer. (I love my

thermometer, but in a smallish bird I'm never sure I've got it in the

right place!)

On Mar 19, 2008, at 10:13 AM, Lana Gibbons wrote:

> Oooo, even better! I'm gonna start adding enough water to my stock

> to make

> about 24 cups - thanks so much it is helpful to have a guideline!

>

> The veggie trimming idea is fantastic - I'll start doing that too.

>

> The whole " using it in everything " is definitely my problem - it

> doesn't

> really last for a day much less a week! I want to get enough stored

> up so

> that I have broth for after delivery. I'll have my mom around for a

> week or

> two after baby comes so she can handle the chicken+stock (she'll be

> visiting

> from FL) but I'm also planning on teaching DH how to make the

> chicken (he

> can already make the stock, it is just roasting the chicken he

> doesn't know

> how to do yet).

>

> Thanks so much!

>

> -Lana

>

> On Wed, Mar 19, 2008 at 9:49 AM, Val <listval@...>

> wrote:

>

> > Lana, it's just the bones plus whatever meat didn't pick off easily.

> > After we've finished using up a roasted chicken, I take the bones

> and

> > stick them into the freezer. I also keep in the freezer a quart bag

> > into which I put whatever veggie trimmings (onion ends, carrot ends,

> > celery ends, parsley stems, etc.) as I use up the veggies. When I've

> > got both a carcass and a quart bag full of veggies, I make stock and

> > freeze it. This keeps me stocked with stock. I also make beef, ham,

> > seafood, and turkey stock when I have bones or (in the case of

> > shrimp) shells. I usually have more stock than I need in my freezer

> > at any given time, but I use it in everything so I do tend to get

> > through it. Occasionally I'll find a package with a date six months

> > ago, but usually I'm getting through my stock as fast as I'm making

> > up new.

> >

>

>

[Guest guest]

Sally's recipe calls for 1 whole chicken (3-5 pounds I guess) or 2-3

pounds of bones. She adds 4 quarts of water to that.

One thing I like to do is buy (organic free-range) chicken backs and

necks from my local Whole Foods. They package them up for me in 2

pound packages -- can't remember but I think they're about $1.80/

pound. You may be able to find them cheaper.

In addition to that, I save my chicken bones from roasted chicken or

other chicken meals in a plastic bag in the freezer. I add them to the

necks when I'm making stock.

Ann Marie

[Guest guest]

You could also try to find some chicken feet to add to your bones.

Gizzards will also make it more nutritious.

[Guest guest]

And gizzards are GREAT for gall bladder health!

Re: How much stock should 1 chicken make?

You could also try to find some chicken feet to add to your bones.

Gizzards will also make it more nutritious.

------------------------------------

[Guest guest]

>

> One thing I like to do is buy (organic free-range) chicken backs and

> necks from my local Whole Foods. They package them up for me in 2

> pound packages -- can't remember but I think they're about $1.80/

> pound. You may be able to find them cheaper.

>

My whole foods never has these? Is this something you have to ask for?

Last time I was there I mentioned I was looking for chicken soup bones and

the guy on shift said he didn't think they did that - is there someone in

particular I need to ask?

Thanks!

Lana

[Guest guest]

Hmmm, I did see a tiny Chinese market the other day... I'll have to check it

out!

-Lana

On Wed, Mar 19, 2008 at 11:03 AM, <inasnit@...> wrote:

> You could also try to find some chicken feet to add to your bones.

> Gizzards will also make it more nutritious.

>

[Guest guest]

add some chicken heads too, if you can find them. my local farmer sells them.

>

> You could also try to find some chicken feet to add to your bones.

> Gizzards will also make it more nutritious.

>

[Guest guest]

>

> One thing I like to do is buy (organic free-range) chicken backs and

> necks from my local Whole Foods. They package them up for me in 2

> pound packages -- can't remember but I think they're about $1.80/

> pound. You may be able to find them cheaper.

>

Hi,

I'm new - and just learned how important stock really is.

Thanks for the excellent stock-making instructions - I'd like to get

started today.

However, I can't afford organic chicken at Whole Foods. There are lots

of soup chickens, chicken carcasses, and chicken backs at my local

Asian grocery store that I can afford (i.e. 3 chicken carcasses for $1).

How bad is it if I buy chicken that is not organic? Are there health

risks of eating non-organic meat or making stock with it - like

chemicals I should worry about? Would it be better for me to buy

organic chicken once a week at Whole Foods instead of buying the

cheaper stuff daily at the Asian market?

Lis

[Guest guest]

I would buy the organic chicken less often vs. the cheaper stuff. The better

quality food

will have more nutrients so you won't need to eat as much. This way, the cost

could end

up being the same. For example, you might have to eat 2 cheap store-bought eggs

to get

the nutrition of one pastured egg. So if the pastured egg costs twice as much,

you come

out the same regarding how much money you spent. Plus you are avoiding the

chemicals.

> I'm new - and just learned how important stock really is.

> Thanks for the excellent stock-making instructions - I'd like to get

> started today.

>

> However, I can't afford organic chicken at Whole Foods. There are lots

> of soup chickens, chicken carcasses, and chicken backs at my local

> Asian grocery store that I can afford (i.e. 3 chicken carcasses for $1).

>

> How bad is it if I buy chicken that is not organic? Are there health

> risks of eating non-organic meat or making stock with it - like

> chemicals I should worry about? Would it be better for me to buy

> organic chicken once a week at Whole Foods instead of buying the

> cheaper stuff daily at the Asian market?

>

> Lis

>

[Guest guest]

You're right !

Same nutrition, same cost, but reducing the chemical

exposure PLUS supporting better quality (and hopefully

local) agriculture.

I'll start trying to get myself organized, so I can

make a regular trip to Whole Foods, and purchase

wisely.

Thanks so much!

Lis

--- carolyn_graff <zgraff@...> wrote:

> I would buy the organic chicken less often vs. the

> cheaper stuff. The better quality food

> will have more nutrients so you won't need to eat as

> much. This way, the cost could end

> up being the same. For example, you might have to

> eat 2 cheap store-bought eggs to get

> the nutrition of one pastured egg. So if the

> pastured egg costs twice as much, you come

> out the same regarding how much money you spent.

> Plus you are avoiding the chemicals.

>

>

>

> > I'm new - and just learned how important stock

> really is.

> > Thanks for the excellent stock-making instructions

> - I'd like to get

> > started today.

> >

> > However, I can't afford organic chicken at Whole

> Foods. There are lots

> > of soup chickens, chicken carcasses, and chicken

> backs at my local

> > Asian grocery store that I can afford (i.e. 3

> chicken carcasses for $1).

> >

> > How bad is it if I buy chicken that is not

> organic? Are there health

> > risks of eating non-organic meat or making stock

> with it - like

> > chemicals I should worry about? Would it be better

> for me to buy

> > organic chicken once a week at Whole Foods instead

> of buying the

> > cheaper stuff daily at the Asian market?

> >

> > Lis

> >

>

>

>

>

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[Guest guest]

Better yet, go to your local farmer's market. Find a farmer selling

eggs and ask him if he feeds soy, if they are raised outdoors, etc. If

it sounds good, see if he would be willing to sell you chickens.

I say this because most of the chickens and eggs at Whole Foods, even

though they are " free range " , are not pastured unfortunately. The

conditions can be pretty bad for " free range chickens " . Pollan

wrote about it in " The Omnivore's Dilemma " .

Here's a photo of a " free range " chicken farm:

http://www.veganoutreach.org/freerange/FreeRangeChickens2.jpg

You should ask about the brands they carry at your Whole Foods. I've

asked about both chicken farms that my local Whole Foods carries --

both are organic " free range " but not pastured (meaning their indoors

and do not roam on grass or dirt, and do not get vitamin D from

sunlight). Also, both farms feed the chickens soy. Is it organic non-

GMO soy? I don't know -- I would assume so because it is organic, but

I am not sure.

I found a local chicken farmer at a local organic buying club/store. I

heard about it through my local WAPF chapter. They have organic

pastured eggs (not soy fed) for $4.75/dozen and whole pastured

chickens and chicken parts (but no feet or heads) for $5/pound.

I also found a local chicken farmer who I also buy eggs from at my

local farmer's market. I think he sells his eggs for around $4.25/dz.

He does not feed soy and the chickens are all outside all day. He said

he will sell me chickens -- including feet and heads and gizzards

(which I am unable to get at Whole Foods -- they sometimes sell the

livers and I can sometimes get necks and backs -- but none of the

other stuff, which I really want).

Anyway, this chicken farmer said due to USDA laws, he is not allowed

to process chickens on his farm. However, he will bring me live

chickens early Sun morning to the farmer's market and break their

necks for me on the spot for only $8/bird (which will come to about

$2-3 a pound -- half of what I spend at the other place, plus I get

feet and heads).

The only downside is that I will need to process them myself. But

apparently it is not that hard -- you just put them in boiling water

and the feathers come right off. My nanny is from Guatemala and is

willing to help me -- she said, " That's how we do it in my country. "

While I'm gearing up for that adventure, I'm going to buy a bunch of

parts from US Wellness Meats online. They sell whole chickens with

feet for around $5/pound. Not cheap -- but I know it's good quality.

So... it's not easy! We all have to figure out ways to do this -- and

there are lots of decisions that require asking a lot of questions and

doing research.

Good luck and keep us posted.

Ann Marie

On Mar 20, 2008, at 12:34 PM, succeed_2 wrote:

> You're right !

> Same nutrition, same cost, but reducing the chemical

> exposure PLUS supporting better quality (and hopefully

> local) agriculture.

[Guest guest]

Hi Ann Marie,

Here's a link on butchering chickens:

http://www.themodernhomestead.us/article/Butchering-Plucking.html

It is not for the faint at heart, but then you seem like a courageous woman.

Blessings to you,

Ann

-- Re: How much stock should 1 chicken make?

Anyway, this chicken farmer said due to USDA laws, he is not allowed

to process chickens on his farm. However, he will bring me live

chickens early Sun morning to the farmer's market and break their

necks for me on the spot for only $8/bird (which will come to about

$2-3 a pound -- half of what I spend at the other place, plus I get

feet and heads).

The only downside is that I will need to process them myself. But

apparently it is not that hard -- you just put them in boiling water

and the feathers come right off. My nanny is from Guatemala and is

Willing to help me -- she said, " That's how we do it in my country. "

Ann Marie

..

[Guest guest]

Here, an organic chicken is at minimum 12 bucks, factory chicken goes on

sale for 3 bucks. I don't buy grocery store eggs, but I do know that

they are less than half the price of the wapf-ish organic farmer's market

eggs. Okay, I fail to understand how one organic chicken can contain the

same amount of nutrients as three factory chickens, or 3 factory eggs the

amount of nutrients as one soy-free organic egg. You will have to find a

study to prove that- could have the same nutrients and might have the

same nutrition are just vague assertions. There is way more protein in

the three crapola chickens and 3 crapola eggs, per dollars spent. More

chemicals, bad politics, sure. But way more animal protein, which means

more amino acids at the very least. It is not the same nutrition, AT

ALL.

Desh

[Guest guest]

Here are some good articles on the nutritional differences between

battery eggs and pastured eggs:

http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.\

aspx

http://www.motherearthnews.com/Sustainable-Farming/2007-04-01/How-to-Decode-Egg-\

Cartons.aspx

Ann Marie

[Guest guest]

And even if egg A had 1/2 the nutrition of egg B, you couldn't get it

all, because to try to get it, you'd be eating more than your body can

honestly handle properly. Digesting food takes a lot of energy.

Concentration of nutrition is important.