Chicken and Pork Bones for Stock
Chicken and Pork Bones for Stock
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Chicken and Pork Bones for Stock
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Post #1 - December 26th, 2011, 8:24 pmI am going to make a version of ramen out of the Wagamama cookbook that calls for making your own stock from Chicken and pork bones. Where can
I find such bones? Should I break down an rotisserie chicken and then use some pork chop bones?
I've had Wagamama ramen and it's not a hammy broth. I am thinking it's some type of fresh pork called for.
FYI: Wagamama is a British pan-Asian noodle chain, sort of like
Penny's but with many more restaurants. They have 2 in Boston. Making this because it has sentimental value to the gf.
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Post #2 - December 26th, 2011, 8:27 pmI start with raw and ask my butcher.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #3 - December 26th, 2011, 8:38 pmJust pick up some pork neck bones, a fairly standard meat-department item, particularly in markets catering to a Hispanic clientele. I've picked mine up in the past at Marketplace on Oakton in Skokie, too. Also, whenever I make pork t-loin, I save the trimmings from peeling off the siverskin, and throw 'em in with the chicken trimmings that I freeze for stock. Really fleshes out the flavor of chicken stock (no pun intended).
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Post #4 - December 27th, 2011, 9:43 amSundevilpeg nailed it: pork neck bones. And I wouldn't brown them. I recently took a class to Wagamama's in Kensington,London, (after trying it myself first), and we all agreed that the pork-chicken broth was clean and simple, no browning, and, to our taste, underseasoned. A bit of soy and chili oil fixed that soon enough!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #5 - December 27th, 2011, 10:38 amGeo wrote:Sundevilpeg nailed it: pork neck bones. And I wouldn't brown them. I recently took a class to Wagamama's in Kensington,London, (after trying it myself first), and we all agreed that the pork-chicken broth was clean and simple, no browning, and, to our taste, underseasoned. A bit of soy and chili oil fixed that soon enough!
Geo
Thanks. Would you use chicken bones or just a whole cut up chicken?
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Post #6 - December 27th, 2011, 10:44 amIf I could find enough, I'd use chopped up backs and necks–some poultry shops will sell you just the backs, which are the very best stock-makers: they're full of good stuff, and enough meat to make things interesting.
Again, I'd not brown the meat.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #7 - December 27th, 2011, 7:08 pm. . . and they have nice meaty chicken backs & necks at Marketplace on Oakton, too. One-stop stock shopping.
Marketplace on Oakton
4817 West Oakton
Skokie, Illinois
847.677.9330
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Post #8 - December 28th, 2011, 3:00 pmno love for chicken wings and feet??.... along with the backs, those are my "go to" parts for chicken stock
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Post #9 - December 28th, 2011, 3:52 pmI agree, I'd go with wings ans neckbones mostly because they're tasty and available.
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Post #10 - December 28th, 2011, 3:58 pmfor chicken, Id go with raw wings backs and necks. Pork neckbones is a good idea.
I only use rotisserie chicken just not to waste it but it does not make the most flavorful broth.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #11 - December 28th, 2011, 4:57 pmAnd get some chicken feet if you can too. Nothing like a healthy shot of collagen turned to gelatine to make a stock rich.
I've never had problems finding bony pork for stock, so long as I'm not looking in Jewel or Dominick's. If spareribs are cheap, that's an outstanding item to use, but neck bones are usually available. A pig's foot is another excellent source for collagen/gelatine too.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #12 - December 28th, 2011, 7:18 pmI'm surprised that nobody has mentioned Chicagoland's wonderful Polish markets.
Ever go to any of the Andy's Deli locations? They have a barrel of pork bones with a pair of tongs and plastic bags off to the side of the meat counter. The pork bones are free and you can take as many as you like. Buy as many chicken wings as you need and you are there!
Kurowski's and Endy's markets around 2900-3000 N. Milwaukee Ave. also feature the barrels of free pork bones."Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #13 - December 28th, 2011, 10:37 pmHi,
I bought pork neck bones on sale at H-Mart a few months ago for less than a dollar a pound. I made pork neck Sunday gravy with them.
I buy whole chickens at Costco for 89 cents per pound. I poach the chicken, then take off the breast (and other meat) after an hour. Return the roughly stripped carcass to the pot to continue simmering.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #14 - December 30th, 2011, 3:51 pmFREE.
FREE.
How can ya beat FREE?
I second EvilRonnies suggestion of Kurowski's Sauage Shop on Milwaukee Avenue just north of Central Park
(next to the no longer standing Animal Kingdom Pet Store- a Chicago legend )
Diggin for some Bones by Man_of Steel, on Flickr
Kurowski's Sausage Shop
2978 N.Milwaukee Avenue
Chicago,IL
773.645.1692
