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making chicken stock??

I have a leftover roast chicken from Saturday. It was a huge chicken and 85% of the chicken is still on the bones. I have never made chicken stock from leftover chicken like this. Should I cut all the meat off the bones? Should I leave any on? How much? I'm more than slightly perplexed here.

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  1. I take the meat off, but I don't scrape the bones clean. Add carrots, celery, onions, bay leaves, herbs, and boil. It makes the house smel so good.
    With the left over chicken you could make chicken salad (curried or traditional) or chicken and dumplings.

    3 Replies
    1. re: adewaal

      DO NOT BOIL!! Bring to a boil, skim the sludge off the surface, then turn down to the barest simmer - just a gentle surface movement. Continued boiling both overheats the fat and emulsifies it into the broth, giving you something that is both nasty-tasting and likely to go rancid in a hurry.

      The crock pot is a good thing to use for this. My wife has dubbed mine "The Shrine to Our Lady Of Perpetual Broth." With this, you don't bring to a boil, just skim after a couple of hours and every so often after that: those are just wasted proteins and residual fatty stuff you don't want. Then after 8 or 10 hours (I do mine overnight) strain it through cold-dampened cheesecloth, and defat it if you're going to use it right away or freeze it immediately. If you want to refrigerate it, leave the fat on top (you might even want to add some lard) as a sealer.

      1. re: Will Owen

        Rancid? That is a storage problem. Worry more about broth becoming a petri dish for other things with bad storage before worrying fat will become rancid.

        But I do agree, boiling to get a stock is counter productive, for other reasons.

        1. re: Will Owen

          I agree about not boiling too. It will also cloud your stock, if you care. If you want to reduce it later, you can.

      2. I would cut most of it off, using it in a pot pie or reheating as is with a bit of gravy over it. Or even better, make chicken salad or sandwiches out of the meat.

        The carcass with bits of meat? Put into a crockpot with diced celery, carrots, and onions, some peppercorns, a bay leaf, and turn it on low and let it sit there for 10-12 hours. Should make some fine stock/broth. :-)

        1 Reply
        1. re: LindaWhit

          BTW, I just realized I forgot to say "cover it with water" and THEN let it simmer for 10-12 hours. :-)

        2. I also like to brown the bones, and skin, in the oven before using for stock. Spread on a flat pan in a fairly hot oven til toasty. Deepens the flavour of the stock.

          http://frugalcuisine.blogspot.com

          1 Reply
          1. re: pepper_mil

            Another thing that is good to do if you have the energy, is crack the bones before adding them to the pot. I think it makes a difference. But it's hardly necessary.

          2. You have good suggestions for what to do with the leftover chicken so I won't go there, but I did post recently that my chicken stock was dark and flavorless and received some great replies which are in the link below. I've been saving my Costco chicken carasses in ziplocks in the freezer so I'm getting ready to make a new batch of stock using the tips in the thread too. Good luck.

            http://www.chowhound.com/topics/348605

            1. If you like the consistency of the chicken- pull it off and use in salad or whatever. I am faced with the same duck situation and I just want soup so I am taking the best chunks of meat off and making stock/broth with the meaty bones. I do it all the time with the carcasses of rotisseries (Costco) chicken my Dad drops at my door. Depending on the intended useage I add garlic, or ginger or onion. It is basic and good.Do not over complicate. Also since these bones have seen some heat already, I find even 4 to 6 hours can render a tasty liquid. Not traditional but useful and tasty.

              2 Replies
              1. re: torty

                Interesting, I rarely make chicken stock from a leftover roast chicken as do not like the flavors that come through the second time around. Furthermore, I rarely have leftover roast chicken as it all gets used the first time around.

                When making stock, I tend to go to an asian market and purchase about a dozen raw chicken carcasses. This seems to make the best stock for me, along with some carrots, celery, onion, bay leaf and whatever else I may feel like adding.

                1. re: poulet_roti

                  I leave the carrots out until the last hour or so -- otherwise I get a "muddy" taste that I don't care for. Onions, celery, peppercorns, bay leaves, and sometimes a very small pinch of thyme. And maybe a clove (not more than one).