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.