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When making homemade chicken stock, do you use chicken bones, backs and necks that have already been cooked, I presume? I have a roasted chic

Was planning to use...? Thanks!

asked by Anne Minton about 3 years ago
6 answers 1542 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Never mind, found a recipe that uses chicken wings then boil for 20 and so on... Will try that one!

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sexyLAMBCHOPx

Chops is a trusted home cook.

added about 3 years ago

may be too late but roasting the wings after boing will impart a deeper depth of flavor for your stock.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added about 3 years ago

may be too late but roasting the wings after boing will impart a deeper depth of flavor for your stock.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Never boil stock. However, imho the best chicken stock is made with a whole chicken and/or bony parts as well as all the giblets except the liver. You can also use the carcass of a cooked chicken, but you will not have as rich a broth.

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added about 3 years ago

FWIW, the "thrifty" (or cheapskate, you decide) part of me always keeps the roasted chicken carcasses. I freeze them and then when I have four or five, I use them to make stock. I start with the usual mirapoix, then add the carcasses (with whatever meat might still be on them), cover with water and allow to bubble away for hours until it tastes the way I want it too. When I strain to remove bones, I also carefully remove left over meat from said bones and feed to the dog/cat. They are very appreciative. As human food, the meat has been cooked to flavorlessness, but the animals always seem pretty pleased (and, yes, I'm hyper-vigilant to make sure there are no bones!). Simple, easy and worth it for whatever the stock will be used in next.