3

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Oh!My!Grok! Blood and skin on my chicken broth!

Answered on September 12, 2014
Created July 18, 2011 at 10:21 AM

Umm, it's my first time making chicken broth. I used the carcass from a roast chicken. That came with the neck wrapped in plastic. Is it OK that the neck is bloody? Also, can I use the cooked chicken skin in the broth?

Afraid it's too late, because I already started cooking it, but when I told my mother while we were chatting on my phone, she freaked out :-O
Did I mess up bad?

19acef0aed67ef8dc1118d8e74edb349

(2954)

on July 18, 2011
at 04:15 PM

@David, no kidding, specially when both my mother and I eat blood sausage that we made with our own hands. That's why I was so confused at her reaction. Then again, she's the kind of person who uses Knor bouillon cubes, so I suppose she wouldn't know anything about stock!

E35e3d76547b18096a59c90029e7e107

(15613)

on July 18, 2011
at 11:43 AM

Exactly, why one would worry about blood in the broth I don't know...

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on July 18, 2011
at 10:56 AM

Any fat is easy to remove from the surface once the broth is chilled.

19acef0aed67ef8dc1118d8e74edb349

(2954)

on July 18, 2011
at 10:52 AM

That's what I thought. I do eat blood sausage, and so does my mother. So I figured that once the blood is cooked, the stock is OK. Good to know that the skin makes the stock taste richer, I don't mind the omega6 since I eat plenty of fish :-) Thanks!

  • 19acef0aed67ef8dc1118d8e74edb349

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5 Answers

best answer

10
0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on July 18, 2011
at 10:54 AM

It is fine, don't worry about it.

When you have raw meat or bones that you are using to make broth you can rinse it under cold water to clean the blood off. If you don't do this the blood will tend rise to the surface of the broth during simmering and need skimming off though it will not do any harm. It all gets cooked anyway during the making of the broth.

For the first half an hour or so of cooking skim off any scum that rises to the surface with a spoon and discard. This will help keep the broth clear and improve the flavour.

Put the cooked chicken skin in too. Chicken skin is great to add as skin contains a lot of collagen that will help thicken the broth.

It you strain the broth and let it chill in the fridge overnight the fat from the skin will rise and form a layer on the surface, this can be scraped off with a spoon. I find that chicken fat makes the broth taste oily if you don't remove it.

8
77877f762c40637911396daa19b53094

(78467)

on July 18, 2011
at 10:30 AM

"the neck is bloody" - well, so what? animals do have blood in them, so, rather not having it is unnatural

chicken skin - unless you worry too much about eating some more omega 6 - it makes broth taste even 'richer'

19acef0aed67ef8dc1118d8e74edb349

(2954)

on July 18, 2011
at 04:15 PM

@David, no kidding, specially when both my mother and I eat blood sausage that we made with our own hands. That's why I was so confused at her reaction. Then again, she's the kind of person who uses Knor bouillon cubes, so I suppose she wouldn't know anything about stock!

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on July 18, 2011
at 10:56 AM

Any fat is easy to remove from the surface once the broth is chilled.

E35e3d76547b18096a59c90029e7e107

(15613)

on July 18, 2011
at 11:43 AM

Exactly, why one would worry about blood in the broth I don't know...

19acef0aed67ef8dc1118d8e74edb349

(2954)

on July 18, 2011
at 10:52 AM

That's what I thought. I do eat blood sausage, and so does my mother. So I figured that once the blood is cooked, the stock is OK. Good to know that the skin makes the stock taste richer, I don't mind the omega6 since I eat plenty of fish :-) Thanks!

5
9a5e2da94ad63ea3186dfa494e16a8d1

on July 18, 2011
at 11:44 AM

Don't worry about it.

When I make chicken broth I usually just throw whatever I have into the pot. The other night I roasted two chickens, so I had two cooked carcasses with a little bit of white meat on them. This included some skin and the seasonings I used to roast them. So this chicken stock will be a bit darker with more flavor.

In this case I had the chicken guts which I took out before I roasted them, so like you I had a couple of raw necks and the giblets. I just threw that all into the pot. A little bit of blood is ok, though if I get a package with a lot of liquid in it, I will pour that out, because you often don't know what that is -- it could be blood or liquid from the chicken, or whatever they used to rinse the meat when they packed it, or some kind of preservative, or who knows what.

A different time, a local Asian market had chicken necks on sale for about $1/pound so I bought a bunch of those. I just threw these into the water raw with a splash of vinegar. The vinegar helps to extract the gelatin from the bones. This stock was clear, very "chicken soup" like, and had a lot of gelatin (was nearly solid when it was chilled). When the chicken is not cooked before you make stock out of it, the stock has a "simpler" flavor and is a bit more versatile, but stock made with cooked chicken is ok too.

I am lazy so I don't generally skim a lot off of the stock unless I get brown foamy stuff. Including chicken skin in the stock means there will be some schmaltz (rendered chicken fat) in the stock. Culinary purists say this isn't a good thing, but for the ways I use stock (soups, add to pan sauces, etc), it's fine.

0
Da0a0f8e4315f3c087bbbe44029a7b14

on August 03, 2012
at 02:03 AM

I personally never make stock with raw bones. I find the flavour to be kind of muddy. I always roast the bones or chicken first. If I HAVE to use raw bones, I rinse the bones well, bring the water to a boil for 20 minutes. Discard the water and then start over. This gets rid of all the junk and floating scum. This also improves the flavour and consistency.

-1
D05f3050dc3d973b8b81a876202fa99a

(1533)

on October 25, 2011
at 08:38 AM

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