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Making chicken stock?
I'm starting a chicken stock. The typical bones, thighs, etc. approximately 2 gallon (7.5L). My oven is currently pre-heated to 410f (210c). I will be using the oven to cook a few different things at this temp for a few hours today. Is there any reason to not put the stock pot in the oven even for these few hours to get the heat going? I can finish on the stove, but I don't like the idea of leaving the kitchen if I have a pot on a open flame. I have young kids, and 2 dogs.
Thank you.
BTW-My kids aren't toddlers I'm leaving alone. I just like to be safe. If the range is on, I don't leave the kitchen.
2 Answers
- Anonymous1 year agoFavorite Answer
Yes, the main reason is cross contaminants. You should keep it separate as the flavor can be affected by other items cooking.
- ?Lv 71 year ago
You can’t cook stock at that temp.
If I do stock in the oven it’s at 225 in covered enameled cast iron and I do it overnight.
