Have you ever made your chicken stock with your sous vide unit? In a bag, of course.
I'm currently roasting some herbs, veg and chicken wings in the oven. I usually always make my stock in my crockpot. But have heard of people doing it sous vide. Googled several recipes but they ginormously vary in time and temps. From 155° to 195°…for 3 hours to 12-24 hours.
Have you ever made homemade chix stock in your machine?
How long did you need to SV it for?
What temp did you do it at?
Did you use ziplocs with water displacement or vacuum seal it?
Was it better than stove or crockpot?
Would you do it again?
Any "never do this…" or "always do this…" kinds of tips and tricks for making stock SV?
I'm still at 85% on doing it tried and true in the crockpot. But I could be convinced to give it a shot SV.
I did search the sub and only found a few threads about it. I think the most current one was 2 years old. Another was 11 years old. Not much info in any of them and a LOT has changed in 2-11 years with SV.
Were you me…would you try to sous vide the chix stock? Or stick to the crockpot.
by speppers69
8 Comments
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Why? I have an instantpot and can make fantastic stock in 1 hour. Sous vide (immersion circulator) is a wonderful tool, but every tool is not good for every project. A screwdriver is great for driving in screws, but not so good for nails.
Stick to the instant pot https://youtu.be/3k20zFlbFfE?si=MZ0BOtB5dGRHBzvS
It takes the same amount of time as the crockpot and it won’t reduce any? Sounds like a lose lose.
Interesting question. I do utilize SV bag juices for dipping sauces or an aujus, but those amount to a 1/4 cup or so. I’m curious about the flavor extraction of a stock made using SV.
I make chicken stock in a stock pot or in my traditional pressure cooker (to save time), and my end result is 3 or 4 quarts of stock… and a pile of bones that are excellent for snacking. I’m following to read other comments. RemindMe! 45 hours.
absolutely fabulous looking. I bet it tastes even better
Why would you go to the effort of making sure all the flavour and juice stays away from the water, to then just add water and make it into stock?
It might make sense if you are making a very concentrated stock mixture, freezing it in cubes, and then you just add it to water.