I think this is going to be worth it. Bit worried, as I mixed all of that whiter stuff on the top into the bottom. Way too much flavour to toss. Didn’t skim the tops before it geletinized either so it’ll be quite fatty. Also didn’t get all the meat out

Such a nice flavor though. Used bell pepper scrap but kept in the seeds so it has that light heat. Rest is from theighs, wings, drumsticks, and a whole carcas I got from a rotisserie on sale. Onion scraps, some garlic skins, oregano and rosmerry also used. Took two months to gather freezing the scraps until use.

Two seperate broths though. The one on the right from massive theighs and without the bell pepper the other as described.

    • Rothe@piefed.socialEnglish
      101·
      3 天前

      Yeah, looks like 90% chicken fat rather than stock. It probably tastes great, but there need to be some water left for the stock to exist in.

      • CapuccinoCoretto@lemmy.world
        51·
        3 天前

        Probably a lot of collagen too from cartilege. I like fat and bone and a little scrap meat in stocks, but try to trim some cartilege off for this very reason.

        • thrawn@lemmy.world
          4·
          3 天前

          Oh disagree, I loooove a gelatin heavy stock. But I do typically use my stock to add a little boost to dishes rather than as a stand alone flavor, so different priorities there.

      • thrawn@lemmy.world
        3·
        3 天前

        Give it a taste, but I’d guarantee it’s gonna be good to use. I do the exact same thing with most of the chicken stock I make, cook it down until it’s super thick and then freeze it flat in a ziplock. It’s chock full of gelatin and easy to break off a little piece when I want to add richness to a dish.

        It will have a different flavor than less cooked chicken stock, so you might not want to use it for something where it’s the main flavor, like chicken noodle soup. Or heck try it, maybe you’ll like it.