after roasting a chicken is it bennifical to roast the bones prior to making a stock

  • Posted by: Magoo
  • January 23, 2014


Declan January 24, 2014
Definitely not.
Chicken stock is a "white" stock, used as a base for soups and sauces etc.
Beef stock is a "brown" stock, used in different applications.
Picture a Rice Pilaf or Greek potatoes using "off color cooking liquid?
K_Squared January 24, 2014
I've never done this. In roasting the bones you may also cook off a lot of the fatty & meaty goodness that's left over from the first round of roasting. You want that flavor in your stock! If you're worried about a lot of small pieces breaking off & floating around in your stock, use cheesecloth to strain it all out once the stock is done (this will also take out a significant amount of the fat).
Tonya January 23, 2014
It isn't necessary, the bones were already roasted with the chicken and have absorbed flavor to impart to the broth that way.
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