The food lab better home cooking through science ( PDFDrive ) 200
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Breasts.
Legs.
Backs.
After 4 hours of simmering, the meat-based stocks were
flavorful(theonemadewithlegmeatslightlymoresothan
the breast) but had no body—even when chilled to
refrigerator temperature, these stocks remained a liquid, a
sign that there was relatively little gelatin dissolved in the
broth. The bones-only stock, as I suspected, was nearly
flavorless,butithadamoderateamountofbody.Thestock
madewithcarcasseswasbothflavorfulandrich.Thisstock
became a solid, rubber-like mass when chilled, due to the
highamountofgelatinextractedinsimmering.Whensipped
as a hot broth, it coated the mouth pleasantly, leaving the
thin, sticky film on the lips characteristic of a good, rich
broth.
Awell-madestockshouldgelsolid.
So carcasses are the way to go for the best balance
between flavor and body. In a rare case of reverse
economics, this also happens to be the cheapest way: you
can accumulate carcasses by breaking down your own
chickens(keeptheminthefreezeruntilyouhaveenoughto
