I purchase (and eat) 15lbs of leg quarters about every 1.5 weeks and make stock after roasting and pulling the meat. I yield about 10-11 quarts every time. After straining I chill, remove fat, then reduce to a quart. My freezer was starting to get full so I reduced 6 reduced quarts I had to 2. Just picked up another 15lbs of chicken leg quarters today and plan to roast and make stock again tomorrow. Will update this again eventually and see just how far this can go.
by stoner_boner_69
42 Comments
“You mean oil?!!”
“No I mean black blood of the earth!”
That’s gotta be syrupy tasty goodness.
Have you ever done an Escoffier style brown stock? Make the stock like normal. Brown a pan full of meat and cover with stock. Reduce to about a Tablespoon. Repeat this covering the meat and reducing at least 3 times. The combination of reduction and browned meat is insanely good.
What do you do with it when it’s that concentrated?
Holy shit
I do this with beef stock and chicken stock as well. I let it get to fridge cool then cut into cubes and wrap individually. Use a cube as a flavor bomb for braises or pasta sauces. Or use a cube with a bunch of butter for a sauce.
Chicken demi
Looks like the Taré I used to make for ramen. Dark chicken stock reduced. Great in small amounts. I used to freeze mine in ice cube trays back before refrigerators came with icemakers.
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You eat 1.5lbs of chicken – bone weight a day?
The grizzly may have a cousin.
Nice chicken jello!
A new religion that’ll bring you all to your knees
Black velvet, if you please
Chicken galce? Dope
Any glass jars laying around?
everyone here wants to keep some of this lol
Chicken syrup
Look up “portable soup.”
Can I ask why you eat so many chicken quarters? Don’t get me wrong, great cut of meat, just seems like you’re eating one every other meal.
I read this as a chef took a shit in his own home 😂
I want a sip.
Good lort….Talk about nectar!
Basically chicken demi. We used to call that “chicken love” and make it by the gallon
2 tbsp of that in any chicken dish and you’ve got world class flavor and a beautiful texture
https://brandsworld.com.sg/products/essence-of-chicken/essence-of-chicken-original/
You are almost to the point of making [portable soup](https://en.wikipedia.org/wiki/Portable_soup#:~:text=Portable%20soup%20was%20made%20from,paper%20and%20stored%20in%20boxes.)!
I’m not sure what happens if you keep going. You either end up having made the world’s least-efficient bullion, or the liquid pulls away from the center of your stockpot and the physical aspect of the Ür-Chicken rises up out of it like Cthulhu
Nothing will beat the Big Trouble in Little China reference, but this guy chickens. Holy shit. Are you on a super protein diet? Allergic to red meat?
The forbidden beer
“Homeopathic dilution is stupid, let me do the exact opposite.”
If you keep reducing until you’ve got a thick paste, you’re well on your way to making portable soup, the precursor to modern bouillon cubes. They would make broth, strain and clarify and then reduce to the extreme, then take the resulting paste and spread it out thin to air dry into hard leathery chunks.
I buy better than bouillon instead of steaming out my kitchen.
I cook Demi glace every week – 90 lb of beef bones, 10 lb of onions and 5 lb of carrots boiled in 20 gallons of water, and condensed with 6 bottles of wines. The end product is a silky glossy 10-12 quarts of demi gel which will be used up in a week.
hoooooly fuck this is insane!!!! how does it taste?
How many chickens fit into 2 one quart deli containers?
Dude you eat 1/4 ton of chicken yearly
Better Than Better Than Bouillon.
Keep going chef, get that bullion.
This may make one hell of a ramen base. Science demands the attempt
TIL you can refine chicken to run your car.
Brands Chicken Essence! That’s expensive stuff.
Thought it was coffee for a second and that op was joking about the effects, but I think I’d risk the runs over drinking such dense stock lol
I thought this was cold brew at first.
I find at home it’s way more useful to freeze reduced stock in ice cube trays. That way when I’m making stuff that only needs a cup or two of liquid, I just toss a couple in with water. No thawing necessary.