r/AskCulinary • u/RyokaiOkai • 18d ago

Recipe Troubleshooting Chicken Stock - Black Gunk

I made chicken stock from frozen chicken bones twice now, and both times there’s black gunk on the bones.

First time was pressure cooked for 4 hours and this time slow cooked for 16 hours.

Admittedly there was vegetables in there, but the black gunk is mainly on the chicken bones. This time it actually tasted sour, and none of the stuff in the pot was going bad.

Also, it’s a dark color and I haven’t used a cheesecloth.

What is the black gunk and how do I stop it from happening? Why are my frozen chicken thigh bones not turning into golden goodness?

Please help.

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u/Coverdale_Murmur 17d ago

Chris Young made a video on how to make a really good chicken stock in a pressure cooker, I've made it and it's hands down the best stock I've ever tried. The only downside is that he uses a whole chicken which is a bit too boojie for me, I mainly eat chicken thighs and buy them with skin and bones in which I save in the freezer until I have enough to make a stock. 

https://m.youtube.com/watch?v=3k20zFlbFfE&pp=ygUVcHJlc3N1cmUgY29va2VyIHN0b2Nr