I have a bag in my freezer for veggie scraps—ends and peels of carrots, celery, onions that I toss in the bag instead of throwing away. When I’m making stock I toss those in instead of using a whole carrot or onions ir whatever. Just another tiny savings.
Anne
Delicious!
Jessica Fisher
Thanks for taking the time to leave a review, Anne!
Marion
Why should we discard the fat before freezing? Isn’t that where a lot of the flavor is? We don’t discard the fat if were not intending to freeze it, do we?
Jessica Fisher
You are welcome to keep the fat if you like, however, too much fat (and that will depend on the batch and how the chicken was cooked) and the stock will have a greasy flavor.
Jessica
@Charlene, that is a good question. I think it’s in my cookbook. But, I don’t think it’s elsewhere.
Becky
So, did you cook it for 8 hours on low? Looks yummy!
Jessica
I usually do it overnight, but yes, 8 hours is fine. Sometimes less depending on what you have going.
Jessica
@TiaZhan, I don’t remember what I said in the video. It was a spontaneous kind of thing. But yes, you could strain it all at the end.
ashly
Can you freeze this?
Jessica
@ashly, yes, cool it first, then freeze in covered containers.
Wendy
I have a bag in my freezer for veggie scraps—ends and peels of carrots, celery, onions that I toss in the bag instead of throwing away. When I’m making stock I toss those in instead of using a whole carrot or onions ir whatever. Just another tiny savings.
Anne
Delicious!
Jessica Fisher
Thanks for taking the time to leave a review, Anne!
Marion
Why should we discard the fat before freezing? Isn’t that where a lot of the flavor is? We don’t discard the fat if were not intending to freeze it, do we?
Jessica Fisher
You are welcome to keep the fat if you like, however, too much fat (and that will depend on the batch and how the chicken was cooked) and the stock will have a greasy flavor.
Jessica
@Charlene, that is a good question. I think it’s in my cookbook. But, I don’t think it’s elsewhere.
Becky
So, did you cook it for 8 hours on low? Looks yummy!
Jessica
I usually do it overnight, but yes, 8 hours is fine. Sometimes less depending on what you have going.
Jessica
@TiaZhan, I don’t remember what I said in the video. It was a spontaneous kind of thing. But yes, you could strain it all at the end.
ashly
Can you freeze this?
Jessica
@ashly, yes, cool it first, then freeze in covered containers.