[Colbyt]

I guess this is a question for those of you who make your own. How much water do they add to the stock before they package it? This is your opinion and there is no right or wrong answer.

I ask because yesterday we bough a couple of rotisserie chickens at Cosco. With so many bones on hand I decided to make some stock. I haven't looked at this morning but before I put it away to cool and separate it looked really strong. More or less like what I see if I use a bit too much soup base to make my broth.

I will use a good bit of it later today making pork verde & rice but would like to freeze the rest of it.

 

[Wooleybooger]

Bone broth? Never made that but if it looks too strong taste it. If it's stronger than you'd like I think dilute it a little at a time until you like it.
The chicken stock recipe I use called for a 3 lb bird and vegetable to make about 3 quarts stock. The fryers I have are 6 to 7 lbs and will make about 1 1/2 gallons each I think. I cook the bird in 1 gallon water with veggies and seasonings for the total amount. Remove the bird and veggie, strain and dilute to the finished quantity.

 

[Roll_Bones]

I guess this is a question for those of you who make your own. How much water do they add to the stock before they package it? This is your opinion and there is no right or wrong answer.

Hard to say as it may vary from one brand to another. I know the stock (not broth) at Costco is made as you would at home but in much larger quantities. Then strained and packaged. I cannot be certain its not mixed with water.

I ask because yesterday we bough a couple of rotisserie chickens at Cosco. With so many bones on hand I decided to make some stock. I haven't looked at this morning but before I put it away to cool and separate it looked really strong. More or less like what I see if I use a bit too much soup base to make my broth.
I will use a good bit of it later today making pork verde & rice but would like to freeze the rest of it.

My first question is did you make a stock or a broth? The color of the stock or broth is dependent on what you used in the cooking. I can assure you its not to strong as long as you used sufficient water to start with. Soup base has salt and that is easy to see if its to much.
Take a little with a tiny pinch of salt and taste it. The salt will give you a better idea of its taste. Or just taste it plain.
How long did you simmer it?
I'm sure its just fine for your dishes. Its a great idea to freeze what you will not use.

Bone broth? Never made that but if it looks too strong taste it. If it's stronger than you'd like I think dilute it a little at a time until you like it.
The chicken stock recipe I use called for a 3 lb bird and vegetable to make about 3 quarts stock. The fryers I have are 6 to 7 lbs and will make about 1 1/2 gallons each I think. I cook the bird in 1 gallon water with veggies and seasonings for the total amount. Remove the bird and veggie, strain and dilute to the finished quantity.

You use whole birds to make stock? I just use left over bones and carcasses. What do you use the resulting meat for?
We save all poultry bones and carcasses in the freezer. I also save wing tips. When I get enough is when I make stock.
I see bone broth available but I always use and make stock. I have started in the last couple years to buy boxed stocks. Chicken, beef and vegetable. Vegetable stock has become my favorite as it works for everything. And of course I keep Better than Bullion base in all three flavors.
Lately I have not made any stock.

 

[Wooleybooger]

You use whole birds to make stock? I just use left over bones and carcasses. What do you use the resulting meat for?
We save all poultry bones and carcasses in the freezer. I also save wing tips. When I get enough is when I make stock.
I see bone broth available but I always use and make stock. I have started in the last couple years to buy boxed stocks. Chicken, beef and vegetable. Vegetable stock has become my favorite as it works for everything. And of course I keep Better than Bullion base in all three flavors.
Lately I have not made any stock.

Yes the whole bird. I use the Ball recipe. After cooking the bird I remove it let it cool, debone and cut up the meat for canning. I can it in water. One bird isn't enough meat to bother canning so I do three birds and can in pints jars using my 22 qt pressure canner.

 

[LeonardoDaBenz]

As an example, SWMBO will add 1/2 the bones from a turkey to a 6qt slow cooker, add veggies and some spices and fill with water (as much as it will hold). The other 1/2 is for a second batch. I'm guessing it's a 6 qt s/c but never measured. This is for eatin' soup.

I've done bone broth in an IP but it's so long ago, don't remember quantities.

Works well for us.

 

[Colbyt]

Did not add salt to the cook pot as Costco is sometimes a bit heavy with the salt.

Did add salt & pepper to the broth when using it as it had a very mild flavor. Did not cut it.

 

[Roll_Bones]

Did not add salt to the cook pot as Costco is sometimes a bit heavy with the salt.

Did add salt & pepper to the broth when using it as it had a very mild flavor. Did not cut it.

I have found Costco products to have very little salt. For example the canned black beans I buy need salt. Where if I buy the black beans in the grocery I have to be careful as they can be salty enough.
The boxed stock is the same way.
So was it broth or stock you made?

 

[Colbyt]

I guess Wooley said it best. It was well picked bones. It was fine. We ate it but, IMO not worth the elec, time and effort.

 

[Roll_Bones]

I guess Wooley said it best. It was well picked bones. It was fine. We ate it but, IMO not worth the elec, time and effort.

I agree as well. Stocks for me are on occasion. I do save poultry parts and even save previously cooked steak bones. Actually any bones worth saving. Ham bone is another.
Since you need quite a bit for a good fortified stock it takes months to get enough. It is then I will make some. Making it is the easy part. De-fatting and straining and then storing is where the real work starts.
I save shrimp shells as well. This take a good bit of shells and legs and if I'm lucky the heads. Only takes 30 minites and is great to have around for seafood dishes.
Today its boxed stock. soup base and water that i am using the most. They work fine and taste good.

 

[Wooleybooger]

I agree as well. Stocks for me are on occasion. I do save poultry parts and even save previously cooked steak bones. Actually any bones worth saving. Ham bone is another.
Since you need quite a bit for a good fortified stock it takes months to get enough. It is then I will make some. Making it is the easy part. De-fatting and straining and then storing is where the real work starts.
I save shrimp shells as well. This take a good bit of shells and legs and if I'm lucky the heads. Only takes 30 minites and is great to have around for seafood dishes.
Today its boxed stock. soup base and water that i am using the most. They work fine and taste good.

I'll agree with that. After cooking and removing the chicken/meat/whatever I'll dip out the liquid into a jelly strainer; that gets virtually all the seasoning, all of any vegetables and some fat. I'll chill that overnight and remove the solidified fat the next morning. Then reheat and pressure can. A day and a half almost. Not to mention the room needed in the frig.

 

[Colbyt]

LOL. I feel the need for a second fridge all the time.