Staring at a simmering pot for hours led me to this stock trick

I used to hate making chicken stock because it took all day. Now, I start it late at night and let it cook on low heat overnight. Waking up to a finished pot is awesome, and the taste is really deep. Just be sure your stove can handle long cooks safely, lmao.

3 comments

3 Comments

rowanw919h ago

But how low is low heat?

henderson.hayden7h ago

On my old gas stove, low heat means the flame just KISSES the bottom of the pot. It's not a rolling boil, more like a LAZY simmer with tiny bubbles. @gibson.troy is right that it's basic, but the trick is keeping it STEADY for hours without boiling off the flavors. If it's too high, you get cloudy stock and tough meat. If it's too low, nothing extracts. That's why 'low' is PERSONAL to your setup, not a set number.

gibson.troy7h ago

Hold up, are we really acting like making stock is some huge life hack? It's just boiled chicken parts. My grandma did this for decades. People act like discovering overnight cooking is a Nobel prize thing. Just use a pressure cooker for an hour or buy a carton.