It’s my first time making broth, first time using a slow cooker, and first time I ever cook anything overall. (unless baking is cooking)
I roasted chicken wings, chicken feet, carrots, white onion, and celery in the oven. It was slightly charred (as I wanted). I added it to the slow cooker and covered it with water, forgot to add any herbs or salt or anything else. I cooked it on low for 24 hours. Cooled it down to take off the “fat cap” but there wasn’t any and it’s very jiggly.
The ones I see online are much firmer for some reason! Please help me understand
Also, please share your favorite broth recipes because I’m not a huge fan of the flavoring on this one. It’s too “dark” flavored.
by AgreeableBandicoot19
15 Comments
looks very burnt
Collagen
To me it seems like the fat is still dispersed in the broth and that’s what’s making it jiggly?
I make broth with a chicken carcass (no skin) and vegetable scraps that I keep in my freezer. Once I fill a gallon ziplock, it’s time. I’ll add a potato if I have one. I add thyme, black peppercorns, bay leaves, turmeric, salt. I put all ingredients into my instant pot with water and it’s done in an hour.
I would HIGHLY suggest not roasting any of the meet or veg in an oven before making broth. You render out then a lot of the fat flavoring. Perhaps why it’s so dark.
As for recipes, I don’t have any specific (I make broth, tons of it, all year). One thing my ex wife got me doing is adding a tomato or two. It adds color and richness to a chicken or Turkey broth.
Collagen from the skin/bones, very delicious
First I’d like to say that it looks really tasty! Is this after it’s been refrigerated? If it’s still this loose after refrigeration it may not have had enough bones in it but this looks like it would make an amazing soup. I’ve never just used wings and feet though I’ve always used a whole stripped carcass along with the aromatics you used.
The gelatine that is cooked out from bone and connective tissue sets the broth when its cold. If yours did not quite firm up maybe the ratio was not bone heavy enough, though it does look good to me.
If you wouuld like the broth to have a lighter color, dont roast the ingredients.
If you want the broth to be clearer you can boil the bones for 15 minutes, discard the water and wash the bones, then start making the broth as usual.
It’s jiggly bc of the collagen but not solid bc there wasn’t enough cooked into the broth.
You need more, thicker, bones in order to achieve ultimate solidification. The chicken wings and chicken feet are good but most likely not enough. Also flavoring comes from the bigger bones with more marrow in them. Chicken feet are good for collagen but barely add flavor.
For example. I use an entire roasted chicken (meat removed) in order to get a solid jello texture.
For the taste – You may have charred your bones a bit too much and I’m curious if you used only the bones or did you leave meat on the wings?
In my experience, a bit of meat is good but a lot of meat roasted can be too burnt.
Receipe chicken broth: 5-12hr cook time. It’s up to you.
1 whole roasted or boiled chicken. (Roasted is better flavor and easy to grab at a store)
Remove 90% at least of meat.
Cook on low in large part with water covering the chicken bones.
Salt/season to taste
Optional add: onions, garlic, celery, carrots.
I like to just salt it so I have a very basic base to work with since I also cook Asian food that doesn’t called for the celery and carrot flavor.
You made stock
Dat Marrow
It’s not jiggly enough!!!
>I’m not a huge fan of the flavoring on this one. It’s too “dark” flavored.
That tends to happen when broths get too fatty. Too high a heat over too long a period will cause the fat to be dissolved into the liquid, which makes separating the fat out difficult-to-impossible.
This is why broth-makers suggest a very mild simmer. Modern slow cookers basically boil liquids even on low.
I think you’re asking why it’s not more solid. If that’s correct have you tried putting it in the fridge overnight?
Cause it’s tasty.
Liquid gold right there.