Chicken Stock

Posted by Grace Marie Newton on July 20, 2012 at 7:09pm

Has anyone had and knows how to make chicken stock that that is clear, but very thick in consistency?  The fact that it is clear is telling me there is no flour or thickeners in it.  I am thinking maybe this stock is make with chicken feet?  I was just reminiscing when my old neighbor made kale, garbanzo bean with bacon soup, it was wonderful.  I have also had  soup  with this stock made very simply with a couple good quality noodles, carrots, parsley and chicken.  Any ideas?

Thanks,  Grace

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Replies

  • Lisa Palmer July 21, 2012 at 8:27am

    http://www.thehealthyhomeeconomist.com/the-wonders-of-gelatin-and-h...

    This is worth a read if you want to make quality, thick, clear broth.

    • Treasa > Lisa Palmer July 21, 2012 at 11:24am

      healthy home economist is great  thats where I get alot of my recipes and ideas

    • Grace Marie Newton > Treasa July 22, 2012 at 11:15am

      Thanks everyone for the ideas and the link.  That is an interesting website.   I will have to search for a market that sells chicken feet.

  • David July 21, 2012 at 7:36am

    You make chicken stock by boiling the bones, skin and meat remains in lots of water, then strain to end up with clear stock.

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