Comments on: Go Primal: Stock up on Stock

By: Charlotte

Charlotte — Sat, 29 May 2010 18:33:21 +0000

My husband (who grew up in a W African village) always peels chicken feet to remove the hard dirty outer skin. He brings the chicken feet to the boil in plain water and after a couple of minutes you can easily peel them with the help of a sharp knife and your finger tips.

By: Kim

Kim — Sun, 31 Jan 2010 21:30:07 +0000

Lindsey... I know what you mean about the gray bits. I have a special fine strainer that I picked up (it's in my Amazon store actually) to do this, it works well getting all of that stuff out! thanks so much for checking out the blog and commenting...

By: Lindsey in AL

Lindsey in AL — Sun, 31 Jan 2010 14:30:47 +0000

We raise our own chickens and their feet are nasty dirty when we cut them off. I soak them in warm-ish water for half an hour, scrub vigorously with a brush and repeat. They are always still stained after that but I use them.

I find that I like stock a LOT better if I line my colander with a thin dishtowel before straining. All the weird gray bits form the bottom get stuck in the cloth and my stock is much clearer and less funky-tasting. Of course, maybe most people don’t mind that cloudy stuff at the bottom. I hate it.

I just found your blog today, even though I read the Nourishing Gourmet and should have checked you out sooner. You’re making me all kinds of brave and adventurous feeling! Thanks

By: Alyss

Alyss — Thu, 28 Jan 2010 01:58:14 +0000

What a great write up! Here’s my little post on broth. I’ve been experimenting with beef broth lately, and even made a fish broth over the summer. All are fantastic.
http://realfoodmyway.blogspot.com/2009/03/bone-soup.html

By: Kim

Kim — Sat, 16 Jan 2010 15:57:37 +0000

Dianne… yep I have added the feet, and they are wonderful, full of gelatin. The way I get them they look very clean, but you could always dip them in boiling water first if you’re concerned. thanks for the comment!

By: Dianne

Dianne — Sat, 16 Jan 2010 07:22:45 +0000

Has anyone added the feet, like recommended in the book? I am concerned about how nasty dirty they are. How would I clean them enough before adding to my stock.

By: Kim

Kim — Mon, 28 Dec 2009 01:37:14 +0000

Ryel… I haven’t done the ice thing and haven’t had problems… yet! But I do get the stock in the freezer/fridge while it’s still warm (but not piping hot)…

Amy… I have had stock last a week in the fridge. If you’re not sure, but it smells fine, just boil it for a few minutes before using it (rolling boil)…

thanks for your comments!

By: ryel

ryel — Sun, 27 Dec 2009 22:50:33 +0000

I agree, breaking as many bones as you can is worthwhile for releasing the gelatin in the marrow. I’ve also read that it’s important to ice down your stock containers as soon as you fill them to prevent any bacteria that may form during the cool-down process… any thoughts on this?

By: Amy Floyd

Amy Floyd — Sun, 27 Dec 2009 17:52:50 +0000

Does anyone know how long the stock will last in the refrigerator before going bad? I will be making a roast chicken tomorrow and making stock from the carcass on Tuesday.

By: Peggy

Peggy — Wed, 16 Dec 2009 13:29:09 +0000

You can throw your bones into the slow cooker as well. I find it a little more energy efficient than making stock in the oven or stovetop. I’m in the habit of breaking as many small bones as I can to release marrow. I sure wish I was strong enough to break a leg bone! I also leave my stock (after the meat is removed) for three days at over 170Â° but not much more. By the time it is done, most of the bones are soft and the cartilage is totally dissolved and all those great minerals are suspended in the stock!