Comments on: Good ol’ Chicken Stock http://www.writingwithmymouthfull.com/2003/01/08/chicken-stock-recipe/ New York City restaurant reviews, international recipes, travel stories Fri, 05 Dec 2008 13:21:55 +0000 http://wordpress.org/?v=2.6.5 By: Izzy Jo http://www.writingwithmymouthfull.com/2003/01/08/chicken-stock-recipe/#comment-3323 Izzy Jo Mon, 09 Oct 2006 09:22:25 +0000 http://www.writingwithmymouthfull.com/wp/?p=124#comment-3323 Don't let it boil! Boiling will make the stock cloudy and no amount of straining will get rid of it. Bring the stock to a gentle simmer and maintain. After it's been strained, cool it in the fridge, then skim off most of the fat that rises to the top. This is a great entry about making stock: http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/ Don’t let it boil! Boiling will make the stock cloudy and no amount of straining will get rid of it. Bring the stock to a gentle simmer and maintain. After it’s been strained, cool it in the fridge, then skim off most of the fat that rises to the top.

This is a great entry about making stock:
http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/

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