I want to make chicken broth from scratch with a whole chicken.

I want to make chicken broth from scratch with a whole chicken. I plan on using carrots, dried thyme, celery, a raw chicken, salt and pepper.
most of the recipes I read recommend to simmer the chicken for one to one and a half hour. That seems very little to me. Is it okay if I leave everything simmering for 6+ hours or will that negatively affect the taste/texture or whatever?

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  1. 1 month ago
    Anonymous

    oh yeah, forgot to mention: I plan on actually eating the chicken afterwards, and the vegetables too if they don't become complete mush. I won't just make the broth and then throw everything in the bin, I'll eat it as a soup afterwards

    • 1 month ago
      Anonymous

      moron alert

      • 1 month ago
        Anonymous

        I think you accidentally pointed the detector at yourself

        6 hours is way too much the frick are you on?

        idk man, when I make stew I let it occasionally let it cook for more than that and it turns out fine. I don't see why soup would be different

        and you didn't even mention if the chicken has skin or not, why would you ask a question if you are not going to elaborate?

        it does

    • 1 month ago
      Anonymous

      and you didn't even mention if the chicken has skin or not, why would you ask a question if you are not going to elaborate?

    • 1 month ago
      Anonymous

      >I plan on actually eating the chicken afterward
      don't be a tard, 6 hour cooked carrot is not appetizing

      https://i.imgur.com/5ckJOpH.jpg

      I want to make chicken broth from scratch with a whole chicken. I plan on using carrots, dried thyme, celery, a raw chicken, salt and pepper.
      most of the recipes I read recommend to simmer the chicken for one to one and a half hour. That seems very little to me. Is it okay if I leave everything simmering for 6+ hours or will that negatively affect the taste/texture or whatever?

      >okay if I leave everything simmering for 6+ hours
      yes
      I did some STOCK yesterday and let it go for 6 hours.
      turned out great
      i used two quarts of chix bones from when I debone my thighs
      and two quarts of veg scrap that I freeze and stock 2 times a year
      and 10 quarts of water
      got lots to freeze and enough for noodle soup today

      • 4 weeks ago
        Anonymous

        did you add the bones back in for cooking? the bone marrow (on chicken bones) rly adds so much for flavor/thickness

  2. 1 month ago
    Anonymous

    6 hours is way too much the frick are you on?

  3. 1 month ago
    Anonymous

    6 hours is fine but overkill and dont eat those vegetables as they will be mushy shit. let the fat separate from the juice for a day in the fridge and skim it off (and use it for roux and shit).

  4. 1 month ago
    Anonymous

    Is that Louis Theroux?

    • 1 month ago
      Anonymous

      I don't know why I know this. I'm not British and I don't own a TV.

      • 1 month ago
        Anonymous

        literally Louis at age 17 wtf

  5. 1 month ago
    Anonymous

    I could see it maybe working with the chicken but the veggies would be inedible basically. You don't want to boil the chicken though, be very careful about the stock boiling. What I would usually do is remove the chicken after an hour and remove the cooled meat, then return the carcass to continue simmering

    • 1 month ago
      Anonymous

      Hey OP, follow this guy's advice.

    • 1 month ago
      Anonymous

      Hey OP, follow this guy's advice.

      feel the need to reiterate this
      the meat will be done thoroughly after an hour in near boiling water
      you DO NOT want to eat chicken meat that has been boiling for 6 hours
      it will have next to no flavor and the texture of chewy chalk

    • 1 month ago
      Anonymous

      >be very careful about the stock boiling
      bullshit

      • 1 month ago
        Anonymous

        Makes your stock cloudy

        • 1 month ago
          Anonymous

          So what
          We are not working fine dining

          • 1 month ago
            Anonymous

            Or, you know, put the pot in the oven set at 200 degrees and forget about it until the timer goes off.

      • 4 weeks ago
        Anonymous

        Use reading comprehension. Don't boil the chicken in the stock.

  6. 1 month ago
    Anonymous

    Big ass package of chicken wings
    If you can find chicken backs, use those also, if not some thigh quarters
    Throw em on a sheet pan
    Throw some tomato paste on em
    Roast at high heat until golden brown
    Throw em in a big pot, with the bits from the pan
    Add your typical veg and seasonings
    Simmer for 6-8 hours
    Wala

  7. 1 month ago
    Anonymous

    No, everything will break down and flavor will be impacted. The recipe says 1-1.5hr for a reason. You are thinking of bone broth, where you would put JUST the bones (maybe with scraps of meat) in for 6+hrs. You can do that and just add most of the meat and veg when there's two hours left.

  8. 1 month ago
    Anonymous

    alright, I'll follow the advice and remove the meat after 1 hour then add the bones back in and let simmer a few more hours with the vegetables. I didn't bother chopping the vegetables because I'll toss them anyways
    thanks anons

  9. 1 month ago
    Anonymous

    >going to eat the chicken
    roast the chicken then remove the meat, atlough I'd suggest throwing in the drumsticks & wings and leaving yourself with the thigh & breast meat
    cover the carcass with water in a stock pot and simmer 2 to 6 hours.

  10. 1 month ago
    Anonymous

    20152611
    get bent

  11. 4 weeks ago
    Anonymous

    better to roast the chicken first imo, remove the meat, and then make stock with the carcass. and don't eat the boiled veggies moron. just save veggie scraps throughout the week and use those so you're not wasting good produce.

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