4 ms·

> If manufacturers were truly making chicken stock “just like your grandma did,” it would be highly perishable, incredibly expensive, and shelf-unstable. I won

> If manufacturers were truly making chicken stock “just like your grandma did,” it would be highly perishable, incredibly expensive, and shelf-unstable. I wonder why grandma's chicken stock would not be shelf-stable using old or modern food-preservation techniques.

antihipocrat 4y ago
Or just sell it as a frozen good. Even the author mentioned freezing homemade stock for later use.
- nerdponx 4y ago
  They do both now. It's just not as popular because Americans have no idea what they're missing.
madaxe_again 4y ago
It is. We can it in mason jars at home. The fat floats to the top and solidifies, so even if the seal on the (sterilised!) jar is imperfect, the fat preserves the broth by preventing microbe incursion. Also helps to make it good and salty, and concentrate it down until it just begins (while boiling hot) to be viscous. When cool, it’s thick and gloopy. So long as everything is good and hot when you seal, you’re good. Quite often we’ll can it with a few legs in there - they taste fabulous after a year of marinading. You can buy it in stores in France, no problem - or duck broth, or goose, or whatever you fancy. https://www.beyondthechickencoop.com/canning-chicken-stock/ https://www.beyondthechickencoop.com/canning-chicken-stock/
- nerdponx 4y ago
  Several brands sell it in the USA now as well.
- chrisoverzero 4y ago
  > So long as everything is good and hot when you seal, you’re good. Good, maybe. Safe, no. Chicken stock is not acidic enough even for water-bath canning – it must be pressure-canned. Anything else is a risk of botulism.
  - 13of40 4y ago
    What you said got me wondering about whether you could fix that by adding some vinegar, which led me to this interesting article: https://www.clemson.edu/extension/food/canning/canning-tips/40old-pickle-recipes.html https://www.clemson.edu/extension/food/canning/canning-tips/... Tl;dr your canned food can get a fungus that eats the vinegar, reducing the acidity, and allowing botulinum to grow.
  - madaxe_again 4y ago
    And this is why my wife is in charge of canning - yes, these go through the pressure cooker, and I should probably have mentioned that!
- ac29 4y ago
  FYI, that fat layer is doing nothing to prevent microbial incursion and will turn rancid if left at room temperature not properly sealed. Proper home canning procedures should leave a good, sterile seal though (or just freeze it, which is what I do).

antihipocrat 4y ago

Or just sell it as a frozen good. Even the author mentioned freezing homemade stock for later use.

nerdponx 4y ago
They do both now. It's just not as popular because Americans have no idea what they're missing.

madaxe_again 4y ago

It is. We can it in mason jars at home. The fat floats to the top and solidifies, so even if the seal on the (sterilised!) jar is imperfect, the fat preserves the broth by preventing microbe incursion. Also helps to make it good and salty, and concentrate it down until it just begins (while boiling hot) to be viscous. When cool, it’s thick and gloopy. So long as everything is good and hot when you seal, you’re good. Quite often we’ll can it with a few legs in there - they taste fabulous after a year of marinading. You can buy it in stores in France, no problem - or duck broth, or goose, or whatever you fancy. https://www.beyondthechickencoop.com/canning-chicken-stock/ https://www.beyondthechickencoop.com/canning-chicken-stock/

nerdponx 4y ago
Several brands sell it in the USA now as well.
chrisoverzero 4y ago
> So long as everything is good and hot when you seal, you’re good. Good, maybe. Safe, no. Chicken stock is not acidic enough even for water-bath canning – it must be pressure-canned. Anything else is a risk of botulism.
- 13of40 4y ago
  What you said got me wondering about whether you could fix that by adding some vinegar, which led me to this interesting article: https://www.clemson.edu/extension/food/canning/canning-tips/40old-pickle-recipes.html https://www.clemson.edu/extension/food/canning/canning-tips/... Tl;dr your canned food can get a fungus that eats the vinegar, reducing the acidity, and allowing botulinum to grow.
- madaxe_again 4y ago
  And this is why my wife is in charge of canning - yes, these go through the pressure cooker, and I should probably have mentioned that!
ac29 4y ago
FYI, that fat layer is doing nothing to prevent microbial incursion and will turn rancid if left at room temperature not properly sealed. Proper home canning procedures should leave a good, sterile seal though (or just freeze it, which is what I do).