Dark Chicken Stock

I used to make gravy using store package gravy mixes. I thought they tasted pretty good :D I even used to experiment by mixing two or three different flavours together! Then I discovered Rouxbe.com and learned how to make this dark chicken stock. What they don't tell you is that once this stock is reduced, it's so scrumptious that it can be used as a fabulous gravy by itself! I add a small amount of corn starch with water and wah lah! I did reduce it alot, I lost about 3/4 of the volume but although I ended up with much less than I started with, the end result is so fabulous I have made this 4 tmes now and will never buy package gravy again :D Sherry

In my area I can't find chicken bones/necks/backs. I've asked at supermarkets and a meat store, I've only found whole chickens and pieces of whole chickens: Thighs, wings, breasts. legs. Would thighs be the best substitution for necks/backs? What's the best way to cook them? (Example: Do I remove skin/fat before roasting? If I roast them as whole pieces, will the meat have any flavor in it after 6 hrs in the stockpot?) Thanks for your time! --Ken

Supermarkets do not often have chicken bones but most butchers will, so you could ask there. If not, try buying a whole chicken and deboning your own. Here are a couple of Drill-downs that might help. We rarely by boneless skinless for this reason. How to Butcher a Whole Chicken How to Debone a Chicken Breast To answer your questions, you could use whole pieces but no, there wouldn't be much flavor left after six hours. But this is okay if you are going to make a chicken soup because the flavor will be in the stock. And don't worry about the skin and to much fat because you'll be skimming this off the top anyway once it is rendered (melted). Cheers....

How long will this stock last for if it is stored in the fridge- indefinitely?

If frozen this stock will keep for several months. If you refrigerate the stock it will only keep for a few days or so. It should also be brought back up to a boil when used in whichever dish you are preparing. Freezing the stock is really the way to go, if you have the room. I like to freeze stock in flat packs for easy storage. This is a Drill-down called Tips on How to Freeze Stock.

My kitchen (country) doesn't even have gallon measurements! I had to go over to my neighbour's, borrow his imported Chevy and siphon out 99% of his gas. Then I drove it to a gas station and put in 1 gallon exactly. Then, after pushing the car home, siphoned off the gas and was finally able to see what a gallon is. What a cumbersome process!

1 gallon = 4 quarts = 3.84 liters = 8 pints = 16 cups = 128 ounces 1 quart = 4 cups = 32 ounces Hope this helps.

What size stock pot do you recommend? Would an 8 quart work? Or are the bigger ones like 12 quart better?

Good question, in fact, others have asked the same. Here is a link to another discussion that was already started on this subject. You can also type in "stock pot" in the search field and you may find a few other discussions on this under the "forum discussions tab". Cheers!