Chicken stock question.

Curt Nelson said:

Hi everybody:

I occasionally buy a whole roasted chicken from the
grocery store from time to time and was wondering if the
remainder of the carcass, including the skin could or
should be used to make a decent stock.

I guess I could just give it a try, but I figured there
would be a gazillion people here who could provide a
quicker answer.

Absolutely. Just add water 😉 oh, and some carrots, onion,
celery, garlic, a bay leaf, salt & pepper.

Jill

"Curt Nelson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi everybody:

I occasionally buy a whole roasted chicken from the
grocery store from

time

Quoted message said:

to time and was wondering if the remainder of the carcass,
including the skin could or should be used to make a
decent stock.

I guess I could just give it a try, but I figured there
would be a

gazillion

Quoted message said:

people here who could provide a quicker answer.

Sort of. The remains of a roasted chicken can make decent
stock - add carrots, celery, onion etc as per your taste.
But it will never make really good stock. For that you need
a whole fresh chicken with all the meat.

--
Peter Aitken

Remove the [censored] from my email address before using.

On 10 Jun 2004 22:17:09 GMT, "Curt Nelson" <[email hidden]>

Quoted message said:

Hi everybody:

I occasionally buy a whole roasted chicken from the grocery
store from time to time and was wondering if the remainder
of the carcass, including the skin could or should be used
to make a decent stock.

It'll make stock, but you really need 4-5 of them to make it
worthwhile. Mix it with whatever parts you have leftover in
the freezer - I always have chicken parts from deboning
whole chickens or parts.

-sw

Quoted message said:

I occasionally buy a whole roasted chicken from the
grocery store from

time

Quoted message said:

to time and was wondering if the remainder of the carcass,
including the skin could or should be used to make a
decent stock.

In a word -- yes. 🙂 You'll want to add some spices,
celery, carrots, etc. to add a little more flavor. The
bones are good for making stock as well so include them.
Your best bet to make good stock though is to cook the
entire chicken in a big ole soup pot (clean it out first of
course -- the chicken).

When I make stock, I'll put a chicken or two (if small) in a
soup pot and cover it with water. I add onion, garlic,
celery, and carrots as well as a pretty goodly amount of
pepper and other spices. Then I pretty much cook it all day
long, on a simmer, stirring it occasionally to make sure
nothing burns to the bottom of the pot. After several hours
of cooking, the chicken will have completely fallen apart --
you just strain everything out (I put a small pot strainer
into another pot and pour it through). Let the broth cool,
skim off the fat and you're pretty much set. The remaining
chicken and veggies work fine for chopping up and adding to
some of that stock with some rice or
noodle/spaghetti/macaroni product for soup.

To store the broth, consider using ice cube trays and
plastic bags (Ziploc style). You freeze the broth into
cubes, dump 'em into the Ziploc bag, and store them in the
freezer for thawing when you need 'em. Works quite well.

James

Quoted message said:

Just add water 😉 oh, and some carrots, onion, celery,
garlic, a bay leaf, salt & pepper.

Skip the salt until you decide what to do with the stock.
Might add thyme, sage, rosemary, though.

Using "poultry frames" for stock is standard.

Neil

WardNA said:

Quoted message said:

Just add water 😉 oh, and some carrots, onion, celery,
garlic, a bay leaf, salt & pepper.

Skip the salt until you decide what to do with the stock.
Might add thyme, sage, rosemary, though.

Using "poultry frames" for stock is standard.

Neil

Agreed - I like to add a little sage and thyme. Rosemary
leaves me feeling like I threw in a branch from one of
the pine trees out back. I use rosemary when I'm
roasting a whole chicken or pork tenderloin but other
than that it bugs me.

Another point for the OP about chicken stock - cook it
well down. Strain out the veggies/herbs and then put it in
the fridge. Skim off the solidified fat the next day. If
you've done it right, the stock will have the consistency
of gel - perfect! Not to worry, it heats back into a
liquid quick enough.

Jill

On 06/11/2004 3:34 AM, in article
[email hidden], "jmcquown"
<[email hidden]> opined:

Quoted message said:

WardNA said:

Quoted message said:

Just add water 😉 oh, and some carrots, onion, celery,
garlic, a bay leaf, salt & pepper.

Skip the salt until you decide what to do with the stock.
Might add thyme, sage, rosemary, though.

Using "poultry frames" for stock is standard.

Neil

Agreed - I like to add a little sage and thyme. Rosemary
leaves me feeling like I threw in a branch from one of the
pine trees out back. I use rosemary when I'm roasting a
whole chicken or pork tenderloin but other than that it
bugs me.

Another point for the OP about chicken stock - cook it
well down. Strain out the veggies/herbs and then put it in
the fridge. Skim off the solidified fat the next day. If
you've done it right, the stock will have the consistency
of gel - perfect! Not to worry, it heats back into a
liquid quick enough.

Jill

Those glass gadgets with the tube work well for removing
the fat too.