Stock soup, soup stock

[dazco]

I roasted a chicken tonight and decided to make a stock with the bones and skin.

I but a few veggies, onion celery carrots leeks, into the sauce pan and threw all the chicken bits in with some seasoning and put it on a simmer.

'Problem' is that it has turned into delicious soup. Why did it not become stock?

[tenex]

Probably too much water.
Reduce and cool. It should be recoverable.

[tontoro]

dazco said:

'Problem' is that it has turned into delicious soup. Why did it not become stock?

what do you consider to be the difference between stock and soup?

[Roger645]

dazco said:

I roasted a chicken tonight and decided to make a stock with the bones and skin.

I but a few veggies, onion celery carrots leeks, into the sauce pan and threw all the chicken bits in with some seasoning and put it on a simmer.

'Problem' is that it has turned into delicious soup. Why did it not become stock?

Do you mean it's cloudy?

[dazco]

tontoro said:

what do you consider to be the difference between stock and soup?

I would have said that a stock was more or less clear liquid slightly infused with the flavour of something, and a soup to be thicker and more flavoursome, with colour.

I have discovered what I have been doing wrong, a stock should slightly simmer, I have been cooking it too hot.

[Roger645]

dazco said:

I would have said that a stock was more or less clear liquid slightly infused with the flavour of something, and a soup to be thicker and more flavoursome, with colour.

I have discovered what I have been doing wrong, a stock should slightly simmer, I have been cooking it too hot.

I was taught that you should have it so you get a bubble about every 15 seconds and skim it every 30 minutes.

[grumbledoak]

If you boil it too hard it will go cloudy. Filter it through some muslin and simmer it slower next time.

[dazco]

Thanks guys. I was only making the stock so as not to waste all the lovely bones, the (bloody tasty) soup is a big bonus.

[tontoro]

the cloudiness is normally emulsified fat. This is why a chicken stock will normally be a lot cloudier than a game stock. if you want to make it really clear then maybe best to ice filter it

http://www.thefatduck.co.uk/The-Menus/

click on the ice filtration link on this page, there is a good video

[Mobile Chicane]

...and don't add salt to stock when you're making it.

Once reduced, it will be too salty.

[Roger645]

tontoro said:

the cloudiness is normally emulsified fat. This is why a chicken stock will normally be a lot cloudier than a game stock. if you want to make it really clear then maybe best to ice filter it

http://www.thefatduck.co.uk/The-Menus/

click on the ice filtration link on this page, there is a good video

Have seen that before but not tried it yet, I do my stock in a pressure cooker as per Heston's way of doing it and it's much quicker and comes out pretty clear in it's first strain.

[tontoro]

personally I've given up caring about the cloudiness - most of the time i'm using it in an application that it doesn't make a difference!

[dazco]

Mobile Chicane said:

...and don't add salt to stock when you're making it.

Once reduced, it will be too salty.

Too late