Chicken Stock - Absorbed all water?












1














I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan, covered with water and set to simmer for a couple hours.



Aftee checking it about half way through, I noticed that all the water had gone, absorbed by the chicken and veg. The thing was I tried making this last week, and I think I added too much water resulting in a fairly tasteless stock, so I made sure I just added enough to cover.



Totally didn't expect to see all of the water gone! I'm now left with a bowl of pretty dry chicken and veg. Can I reuse them? Any ideas where I went wrong and any tips?



Much appreciated!



CookingRookie.










share|improve this question







New contributor




CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.




















  • Did you cover the pan with a lid?
    – brhans
    5 hours ago










  • Yeah the pan was covered.
    – CookingRookie87
    5 hours ago












  • You can try re-hydrating it, but I did this once and the scorched chicken made it not worth saving.
    – Joe
    3 hours ago
















1














I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan, covered with water and set to simmer for a couple hours.



Aftee checking it about half way through, I noticed that all the water had gone, absorbed by the chicken and veg. The thing was I tried making this last week, and I think I added too much water resulting in a fairly tasteless stock, so I made sure I just added enough to cover.



Totally didn't expect to see all of the water gone! I'm now left with a bowl of pretty dry chicken and veg. Can I reuse them? Any ideas where I went wrong and any tips?



Much appreciated!



CookingRookie.










share|improve this question







New contributor




CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.




















  • Did you cover the pan with a lid?
    – brhans
    5 hours ago










  • Yeah the pan was covered.
    – CookingRookie87
    5 hours ago












  • You can try re-hydrating it, but I did this once and the scorched chicken made it not worth saving.
    – Joe
    3 hours ago














1












1








1







I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan, covered with water and set to simmer for a couple hours.



Aftee checking it about half way through, I noticed that all the water had gone, absorbed by the chicken and veg. The thing was I tried making this last week, and I think I added too much water resulting in a fairly tasteless stock, so I made sure I just added enough to cover.



Totally didn't expect to see all of the water gone! I'm now left with a bowl of pretty dry chicken and veg. Can I reuse them? Any ideas where I went wrong and any tips?



Much appreciated!



CookingRookie.










share|improve this question







New contributor




CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan, covered with water and set to simmer for a couple hours.



Aftee checking it about half way through, I noticed that all the water had gone, absorbed by the chicken and veg. The thing was I tried making this last week, and I think I added too much water resulting in a fairly tasteless stock, so I made sure I just added enough to cover.



Totally didn't expect to see all of the water gone! I'm now left with a bowl of pretty dry chicken and veg. Can I reuse them? Any ideas where I went wrong and any tips?



Much appreciated!



CookingRookie.







chicken broth traditional






share|improve this question







New contributor




CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











share|improve this question







New contributor




CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









share|improve this question




share|improve this question






New contributor




CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









asked 5 hours ago









CookingRookie87CookingRookie87

82




82




New contributor




CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.





New contributor





CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.






CookingRookie87 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.












  • Did you cover the pan with a lid?
    – brhans
    5 hours ago










  • Yeah the pan was covered.
    – CookingRookie87
    5 hours ago












  • You can try re-hydrating it, but I did this once and the scorched chicken made it not worth saving.
    – Joe
    3 hours ago


















  • Did you cover the pan with a lid?
    – brhans
    5 hours ago










  • Yeah the pan was covered.
    – CookingRookie87
    5 hours ago












  • You can try re-hydrating it, but I did this once and the scorched chicken made it not worth saving.
    – Joe
    3 hours ago
















Did you cover the pan with a lid?
– brhans
5 hours ago




Did you cover the pan with a lid?
– brhans
5 hours ago












Yeah the pan was covered.
– CookingRookie87
5 hours ago






Yeah the pan was covered.
– CookingRookie87
5 hours ago














You can try re-hydrating it, but I did this once and the scorched chicken made it not worth saving.
– Joe
3 hours ago




You can try re-hydrating it, but I did this once and the scorched chicken made it not worth saving.
– Joe
3 hours ago










3 Answers
3






active

oldest

votes


















4














You don't mention covering your pot, so I'm assuming you left it uncovered for the duration. If that's the case, you boiled all your liquid off. Next time you can try using a lid, that should slow the evaporation of water from your pot and leave you with some stock still in the pot. Even if the pot was covered, though, "a couple of hours" is a pretty long time for something that only had enough water to cover-- no lid seals perfectly. Some evaporation is always to be expected, so you probably needed a little more water to start, or to have topped off the pot at some point.



You may be able to reuse your chicken pieces and vegetables, but I wouldn't. You mention using chicken breasts. If your aim is to produce a flavorful stock, this is the wrong part of the chicken to use.



Meat is typically used in broths, which can be flavorful, but chicken breasts are notoriously bland even when cooked whole. Stocks are typically made with bones and very little meat. Rendering the flavor and gelatin from the bones gives a rich stock using much cheaper cuts (or even scraps, if you have a recently roasted bird). Price may or may not be a factor for you, but the result is usually far superior when using an appropriate ratio of bones:water.



In your case your chicken breast is like so dry and overcooked at this point that there's not really any flavor left to impart to a stock/broth. You may have slightly better luck with the plant matter, but I doubt it.






share|improve this answer





















  • Bingo! Any chicken I cut up I keep the bones, frozen, till I have enough for broth. I put them in my crock pot with onion, celery carrots and a bay leaf or 2. FILL the crock pot and put it on high for 24 hours. Great stock. It comes out cloudy with a little fat after refrigerating, you could strain it thru cheese cloth but I just use it as is. That would be one way to do chicken stock.
    – Steve Chambers
    4 hours ago












  • Thanks for the replies, the chicken breast was really just what I had available, so I will make sure that I use bones the next time round. I think I might have skimped on the water a little. I guess there has to be a balance so that evaporation isn't an issue when simmering, but not too much so that a bland stock is returned.
    – CookingRookie87
    4 hours ago



















1














Not absorbed (what would absorb it?)....evaporated. Even covered there was probably room for water vapor to escape. If you've stored them properly since...or this just happened. Cover with water, and simmer for 45 minutes. Strain. Use the stock. It won't be ideal, but you can avoid wasting the original ingredients.






share|improve this answer





















  • Thanks for your reply, the chicken and veg have been cooling off for a while. I'll then refridgerate and hopefully a decent stock can come of it.
    – CookingRookie87
    4 hours ago





















0














Since your confusion seems to come from not knowing where the sweet spot lies between too much and too little water: I looked up in Ruhlman's book "Ratio", and he recommends 3 parts water to 2 parts bones. On top of that, add mirepoix such that it makes no more than 20% of the total ingredients, which comes to a total ratio of roughly 3:2:1.



With that ratio, the problem can no longer be the water. If you again get too much evaporation, your problem is wrong temperature (too high) or wrong vessel (too high ratio of area to height). If you get a flavorless stock, you are using the wrong parts (white meat instead of bones), or low quality ingredients.






share|improve this answer





















    Your Answer








    StackExchange.ready(function() {
    var channelOptions = {
    tags: "".split(" "),
    id: "49"
    };
    initTagRenderer("".split(" "), "".split(" "), channelOptions);

    StackExchange.using("externalEditor", function() {
    // Have to fire editor after snippets, if snippets enabled
    if (StackExchange.settings.snippets.snippetsEnabled) {
    StackExchange.using("snippets", function() {
    createEditor();
    });
    }
    else {
    createEditor();
    }
    });

    function createEditor() {
    StackExchange.prepareEditor({
    heartbeatType: 'answer',
    autoActivateHeartbeat: false,
    convertImagesToLinks: false,
    noModals: true,
    showLowRepImageUploadWarning: true,
    reputationToPostImages: null,
    bindNavPrevention: true,
    postfix: "",
    imageUploader: {
    brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
    contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
    allowUrls: true
    },
    noCode: true, onDemand: true,
    discardSelector: ".discard-answer"
    ,immediatelyShowMarkdownHelp:true
    });


    }
    });






    CookingRookie87 is a new contributor. Be nice, and check out our Code of Conduct.










    draft saved

    draft discarded


















    StackExchange.ready(
    function () {
    StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f95471%2fchicken-stock-absorbed-all-water%23new-answer', 'question_page');
    }
    );

    Post as a guest















    Required, but never shown

























    3 Answers
    3






    active

    oldest

    votes








    3 Answers
    3






    active

    oldest

    votes









    active

    oldest

    votes






    active

    oldest

    votes









    4














    You don't mention covering your pot, so I'm assuming you left it uncovered for the duration. If that's the case, you boiled all your liquid off. Next time you can try using a lid, that should slow the evaporation of water from your pot and leave you with some stock still in the pot. Even if the pot was covered, though, "a couple of hours" is a pretty long time for something that only had enough water to cover-- no lid seals perfectly. Some evaporation is always to be expected, so you probably needed a little more water to start, or to have topped off the pot at some point.



    You may be able to reuse your chicken pieces and vegetables, but I wouldn't. You mention using chicken breasts. If your aim is to produce a flavorful stock, this is the wrong part of the chicken to use.



    Meat is typically used in broths, which can be flavorful, but chicken breasts are notoriously bland even when cooked whole. Stocks are typically made with bones and very little meat. Rendering the flavor and gelatin from the bones gives a rich stock using much cheaper cuts (or even scraps, if you have a recently roasted bird). Price may or may not be a factor for you, but the result is usually far superior when using an appropriate ratio of bones:water.



    In your case your chicken breast is like so dry and overcooked at this point that there's not really any flavor left to impart to a stock/broth. You may have slightly better luck with the plant matter, but I doubt it.






    share|improve this answer





















    • Bingo! Any chicken I cut up I keep the bones, frozen, till I have enough for broth. I put them in my crock pot with onion, celery carrots and a bay leaf or 2. FILL the crock pot and put it on high for 24 hours. Great stock. It comes out cloudy with a little fat after refrigerating, you could strain it thru cheese cloth but I just use it as is. That would be one way to do chicken stock.
      – Steve Chambers
      4 hours ago












    • Thanks for the replies, the chicken breast was really just what I had available, so I will make sure that I use bones the next time round. I think I might have skimped on the water a little. I guess there has to be a balance so that evaporation isn't an issue when simmering, but not too much so that a bland stock is returned.
      – CookingRookie87
      4 hours ago
















    4














    You don't mention covering your pot, so I'm assuming you left it uncovered for the duration. If that's the case, you boiled all your liquid off. Next time you can try using a lid, that should slow the evaporation of water from your pot and leave you with some stock still in the pot. Even if the pot was covered, though, "a couple of hours" is a pretty long time for something that only had enough water to cover-- no lid seals perfectly. Some evaporation is always to be expected, so you probably needed a little more water to start, or to have topped off the pot at some point.



    You may be able to reuse your chicken pieces and vegetables, but I wouldn't. You mention using chicken breasts. If your aim is to produce a flavorful stock, this is the wrong part of the chicken to use.



    Meat is typically used in broths, which can be flavorful, but chicken breasts are notoriously bland even when cooked whole. Stocks are typically made with bones and very little meat. Rendering the flavor and gelatin from the bones gives a rich stock using much cheaper cuts (or even scraps, if you have a recently roasted bird). Price may or may not be a factor for you, but the result is usually far superior when using an appropriate ratio of bones:water.



    In your case your chicken breast is like so dry and overcooked at this point that there's not really any flavor left to impart to a stock/broth. You may have slightly better luck with the plant matter, but I doubt it.






    share|improve this answer





















    • Bingo! Any chicken I cut up I keep the bones, frozen, till I have enough for broth. I put them in my crock pot with onion, celery carrots and a bay leaf or 2. FILL the crock pot and put it on high for 24 hours. Great stock. It comes out cloudy with a little fat after refrigerating, you could strain it thru cheese cloth but I just use it as is. That would be one way to do chicken stock.
      – Steve Chambers
      4 hours ago












    • Thanks for the replies, the chicken breast was really just what I had available, so I will make sure that I use bones the next time round. I think I might have skimped on the water a little. I guess there has to be a balance so that evaporation isn't an issue when simmering, but not too much so that a bland stock is returned.
      – CookingRookie87
      4 hours ago














    4












    4








    4






    You don't mention covering your pot, so I'm assuming you left it uncovered for the duration. If that's the case, you boiled all your liquid off. Next time you can try using a lid, that should slow the evaporation of water from your pot and leave you with some stock still in the pot. Even if the pot was covered, though, "a couple of hours" is a pretty long time for something that only had enough water to cover-- no lid seals perfectly. Some evaporation is always to be expected, so you probably needed a little more water to start, or to have topped off the pot at some point.



    You may be able to reuse your chicken pieces and vegetables, but I wouldn't. You mention using chicken breasts. If your aim is to produce a flavorful stock, this is the wrong part of the chicken to use.



    Meat is typically used in broths, which can be flavorful, but chicken breasts are notoriously bland even when cooked whole. Stocks are typically made with bones and very little meat. Rendering the flavor and gelatin from the bones gives a rich stock using much cheaper cuts (or even scraps, if you have a recently roasted bird). Price may or may not be a factor for you, but the result is usually far superior when using an appropriate ratio of bones:water.



    In your case your chicken breast is like so dry and overcooked at this point that there's not really any flavor left to impart to a stock/broth. You may have slightly better luck with the plant matter, but I doubt it.






    share|improve this answer












    You don't mention covering your pot, so I'm assuming you left it uncovered for the duration. If that's the case, you boiled all your liquid off. Next time you can try using a lid, that should slow the evaporation of water from your pot and leave you with some stock still in the pot. Even if the pot was covered, though, "a couple of hours" is a pretty long time for something that only had enough water to cover-- no lid seals perfectly. Some evaporation is always to be expected, so you probably needed a little more water to start, or to have topped off the pot at some point.



    You may be able to reuse your chicken pieces and vegetables, but I wouldn't. You mention using chicken breasts. If your aim is to produce a flavorful stock, this is the wrong part of the chicken to use.



    Meat is typically used in broths, which can be flavorful, but chicken breasts are notoriously bland even when cooked whole. Stocks are typically made with bones and very little meat. Rendering the flavor and gelatin from the bones gives a rich stock using much cheaper cuts (or even scraps, if you have a recently roasted bird). Price may or may not be a factor for you, but the result is usually far superior when using an appropriate ratio of bones:water.



    In your case your chicken breast is like so dry and overcooked at this point that there's not really any flavor left to impart to a stock/broth. You may have slightly better luck with the plant matter, but I doubt it.







    share|improve this answer












    share|improve this answer



    share|improve this answer










    answered 4 hours ago









    senschensenschen

    2,370820




    2,370820












    • Bingo! Any chicken I cut up I keep the bones, frozen, till I have enough for broth. I put them in my crock pot with onion, celery carrots and a bay leaf or 2. FILL the crock pot and put it on high for 24 hours. Great stock. It comes out cloudy with a little fat after refrigerating, you could strain it thru cheese cloth but I just use it as is. That would be one way to do chicken stock.
      – Steve Chambers
      4 hours ago












    • Thanks for the replies, the chicken breast was really just what I had available, so I will make sure that I use bones the next time round. I think I might have skimped on the water a little. I guess there has to be a balance so that evaporation isn't an issue when simmering, but not too much so that a bland stock is returned.
      – CookingRookie87
      4 hours ago


















    • Bingo! Any chicken I cut up I keep the bones, frozen, till I have enough for broth. I put them in my crock pot with onion, celery carrots and a bay leaf or 2. FILL the crock pot and put it on high for 24 hours. Great stock. It comes out cloudy with a little fat after refrigerating, you could strain it thru cheese cloth but I just use it as is. That would be one way to do chicken stock.
      – Steve Chambers
      4 hours ago












    • Thanks for the replies, the chicken breast was really just what I had available, so I will make sure that I use bones the next time round. I think I might have skimped on the water a little. I guess there has to be a balance so that evaporation isn't an issue when simmering, but not too much so that a bland stock is returned.
      – CookingRookie87
      4 hours ago
















    Bingo! Any chicken I cut up I keep the bones, frozen, till I have enough for broth. I put them in my crock pot with onion, celery carrots and a bay leaf or 2. FILL the crock pot and put it on high for 24 hours. Great stock. It comes out cloudy with a little fat after refrigerating, you could strain it thru cheese cloth but I just use it as is. That would be one way to do chicken stock.
    – Steve Chambers
    4 hours ago






    Bingo! Any chicken I cut up I keep the bones, frozen, till I have enough for broth. I put them in my crock pot with onion, celery carrots and a bay leaf or 2. FILL the crock pot and put it on high for 24 hours. Great stock. It comes out cloudy with a little fat after refrigerating, you could strain it thru cheese cloth but I just use it as is. That would be one way to do chicken stock.
    – Steve Chambers
    4 hours ago














    Thanks for the replies, the chicken breast was really just what I had available, so I will make sure that I use bones the next time round. I think I might have skimped on the water a little. I guess there has to be a balance so that evaporation isn't an issue when simmering, but not too much so that a bland stock is returned.
    – CookingRookie87
    4 hours ago




    Thanks for the replies, the chicken breast was really just what I had available, so I will make sure that I use bones the next time round. I think I might have skimped on the water a little. I guess there has to be a balance so that evaporation isn't an issue when simmering, but not too much so that a bland stock is returned.
    – CookingRookie87
    4 hours ago













    1














    Not absorbed (what would absorb it?)....evaporated. Even covered there was probably room for water vapor to escape. If you've stored them properly since...or this just happened. Cover with water, and simmer for 45 minutes. Strain. Use the stock. It won't be ideal, but you can avoid wasting the original ingredients.






    share|improve this answer





















    • Thanks for your reply, the chicken and veg have been cooling off for a while. I'll then refridgerate and hopefully a decent stock can come of it.
      – CookingRookie87
      4 hours ago


















    1














    Not absorbed (what would absorb it?)....evaporated. Even covered there was probably room for water vapor to escape. If you've stored them properly since...or this just happened. Cover with water, and simmer for 45 minutes. Strain. Use the stock. It won't be ideal, but you can avoid wasting the original ingredients.






    share|improve this answer





















    • Thanks for your reply, the chicken and veg have been cooling off for a while. I'll then refridgerate and hopefully a decent stock can come of it.
      – CookingRookie87
      4 hours ago
















    1












    1








    1






    Not absorbed (what would absorb it?)....evaporated. Even covered there was probably room for water vapor to escape. If you've stored them properly since...or this just happened. Cover with water, and simmer for 45 minutes. Strain. Use the stock. It won't be ideal, but you can avoid wasting the original ingredients.






    share|improve this answer












    Not absorbed (what would absorb it?)....evaporated. Even covered there was probably room for water vapor to escape. If you've stored them properly since...or this just happened. Cover with water, and simmer for 45 minutes. Strain. Use the stock. It won't be ideal, but you can avoid wasting the original ingredients.







    share|improve this answer












    share|improve this answer



    share|improve this answer










    answered 4 hours ago









    moscafjmoscafj

    23.8k13567




    23.8k13567












    • Thanks for your reply, the chicken and veg have been cooling off for a while. I'll then refridgerate and hopefully a decent stock can come of it.
      – CookingRookie87
      4 hours ago




















    • Thanks for your reply, the chicken and veg have been cooling off for a while. I'll then refridgerate and hopefully a decent stock can come of it.
      – CookingRookie87
      4 hours ago


















    Thanks for your reply, the chicken and veg have been cooling off for a while. I'll then refridgerate and hopefully a decent stock can come of it.
    – CookingRookie87
    4 hours ago






    Thanks for your reply, the chicken and veg have been cooling off for a while. I'll then refridgerate and hopefully a decent stock can come of it.
    – CookingRookie87
    4 hours ago













    0














    Since your confusion seems to come from not knowing where the sweet spot lies between too much and too little water: I looked up in Ruhlman's book "Ratio", and he recommends 3 parts water to 2 parts bones. On top of that, add mirepoix such that it makes no more than 20% of the total ingredients, which comes to a total ratio of roughly 3:2:1.



    With that ratio, the problem can no longer be the water. If you again get too much evaporation, your problem is wrong temperature (too high) or wrong vessel (too high ratio of area to height). If you get a flavorless stock, you are using the wrong parts (white meat instead of bones), or low quality ingredients.






    share|improve this answer


























      0














      Since your confusion seems to come from not knowing where the sweet spot lies between too much and too little water: I looked up in Ruhlman's book "Ratio", and he recommends 3 parts water to 2 parts bones. On top of that, add mirepoix such that it makes no more than 20% of the total ingredients, which comes to a total ratio of roughly 3:2:1.



      With that ratio, the problem can no longer be the water. If you again get too much evaporation, your problem is wrong temperature (too high) or wrong vessel (too high ratio of area to height). If you get a flavorless stock, you are using the wrong parts (white meat instead of bones), or low quality ingredients.






      share|improve this answer
























        0












        0








        0






        Since your confusion seems to come from not knowing where the sweet spot lies between too much and too little water: I looked up in Ruhlman's book "Ratio", and he recommends 3 parts water to 2 parts bones. On top of that, add mirepoix such that it makes no more than 20% of the total ingredients, which comes to a total ratio of roughly 3:2:1.



        With that ratio, the problem can no longer be the water. If you again get too much evaporation, your problem is wrong temperature (too high) or wrong vessel (too high ratio of area to height). If you get a flavorless stock, you are using the wrong parts (white meat instead of bones), or low quality ingredients.






        share|improve this answer












        Since your confusion seems to come from not knowing where the sweet spot lies between too much and too little water: I looked up in Ruhlman's book "Ratio", and he recommends 3 parts water to 2 parts bones. On top of that, add mirepoix such that it makes no more than 20% of the total ingredients, which comes to a total ratio of roughly 3:2:1.



        With that ratio, the problem can no longer be the water. If you again get too much evaporation, your problem is wrong temperature (too high) or wrong vessel (too high ratio of area to height). If you get a flavorless stock, you are using the wrong parts (white meat instead of bones), or low quality ingredients.







        share|improve this answer












        share|improve this answer



        share|improve this answer










        answered 3 hours ago









        rumtschorumtscho

        80k27187351




        80k27187351






















            CookingRookie87 is a new contributor. Be nice, and check out our Code of Conduct.










            draft saved

            draft discarded


















            CookingRookie87 is a new contributor. Be nice, and check out our Code of Conduct.













            CookingRookie87 is a new contributor. Be nice, and check out our Code of Conduct.












            CookingRookie87 is a new contributor. Be nice, and check out our Code of Conduct.
















            Thanks for contributing an answer to Seasoned Advice!


            • Please be sure to answer the question. Provide details and share your research!

            But avoid



            • Asking for help, clarification, or responding to other answers.

            • Making statements based on opinion; back them up with references or personal experience.


            To learn more, see our tips on writing great answers.





            Some of your past answers have not been well-received, and you're in danger of being blocked from answering.


            Please pay close attention to the following guidance:


            • Please be sure to answer the question. Provide details and share your research!

            But avoid



            • Asking for help, clarification, or responding to other answers.

            • Making statements based on opinion; back them up with references or personal experience.


            To learn more, see our tips on writing great answers.




            draft saved


            draft discarded














            StackExchange.ready(
            function () {
            StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f95471%2fchicken-stock-absorbed-all-water%23new-answer', 'question_page');
            }
            );

            Post as a guest















            Required, but never shown





















































            Required, but never shown














            Required, but never shown












            Required, but never shown







            Required, but never shown

































            Required, but never shown














            Required, but never shown












            Required, but never shown







            Required, but never shown







            Popular posts from this blog

            404 Error Contact Form 7 ajax form submitting

            How to know if a Active Directory user can login interactively

            TypeError: fit_transform() missing 1 required positional argument: 'X'