Help with making chicken stock

A

amanda_pennsylvania

Well-known member
In the interests of saving time this weekend, I bought a roasted chicken at the store. In the interests of saving some money, I'd now like to make chicken stock with the carcass. But the recipes I've found for doing this seem to start with raw chicken. Does anyone have a recipe for doing this with a cooked chicken?

(True confessions: I love roasted chicken--it's one of my favorite dishes--but I've never actually roasted a chicken. Isn't that sad?)

Thanks much!

 
No recipe needed, just simmer it for a while with some celery tops, .....

a cut up carrot, a chopped onion, some thyme or bay leaf or whatever herb you like, some s&p and a couple of cans of good chicken stock. Let the bones cool in the broth, strain and use. I often freeze these small batches in ice cube trays and then put them in a baggie to pull out of the freezer when I need just a little stock.

 
Amanda, I do that all the time. I throw bones, skin, fat...whatever is left over

and cover with filtered water. Since we get the "lemon pepper" version, it has enough salt and seasonings. Sometimes I add carrots & sweet onions, but it's even okay just plain.

Simmer for about 30 minutes and strain. I usually put it in a tall jar to remove the fat layer easily. You won't get much from one chicken if you like it thick and rich, so I just toss all the remnants in the freezer and make up a batch when there are 2 or 3.

Love using it for oriental soups...adding fresh ginger, lemongrass and chili/garlic sauce....then whatever is in the frig.

I also do this whenever a recipe uses cooked chicken and broth, like chicken and dumplings. I buy a chicken, peel off all the skin and bones and dump them in with boxed broth. The flavor gets ramped up and the time shortens down from a 2 hour recipe to a 30 minute one.

 
Exactly what I do -and my sister and I fight over the turkey carcass at every holiday

and neither one of us are that wild about turkey. Makes great stock. Sometimes I break the carcass up a little and put it on a cookie sheet and roast the bones until they are really brown to make nice brown stock.

 
Another trick is to leave the skins on one or two yellow onions. The broth...

...will be delightfully golden brown.

I wash the onion without peeling, and sometimes even leave the stem and root ends on. I'm such a rebel.

Michael

 
You must log in or register to reply here.
Back
Top