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What the high-energy diet gains in calories, it loses in flavor. The feed is typically a blend of seeds — corn, wheat, millet, soybeans, etc. — and while some seeds (nutmeg, for example) are flavorful, the seeds we feed chickens are not. The taste of animal flesh is strongly influenced by what an animal eats.
The taste of animal flesh is strongly influenced by what an animal eats. Flavor compounds in the food birds eat find their way into bird tissue. Scientists refer to this as biodistribution — it’s the same reason a dairy cow that eats onion grass produces milk that tastes like onions. And the food we feed chickens today has no flavor at all.
Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy. Another reason for cloudiness is that the stock wasn’t strained well or at all.
Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.
Why Is My Chicken Stock Greasy?
This question comes from the comments on Why does my chicken stock taste like water?
When making chicken stock, it is perfectly normal for there to be fat and grease in the stock. To remove this, cool the stock completely in your refrigerator. Because chicken stock is water based, the oils will separate and you can skim or scrape the solidified fat from the top.
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