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What goes in chicken stock? Fat and Skin?

Ok, I just de-boned my chicken. Wings, breasts, thighs, legs - all removed. As I skinned the meats and trimmed the fat, I threw all the skin and fat into my stock along with the main carcass and bones. Is that a good idea or not? I am thinking that the skin and fat will give the stock more favor, but I am not sure if this is really healthy. What do you do? Thanks.

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  1. That's what I always do. Everything goes into the pot. When it's done, I strain it and cool/refrigerate it until it develops three distinct layers (top layer is fat) then I scrape off the fat and discard it. The remaining gelatin and liquids are my flavorful stock.

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    1. I roast all the bones and skin and then make stock. It creates a richer broth.

      1 Reply
      1. re: Lenox637

        I read about similar method as you suggested, but it was too late. I were ready in the between of making my both. Thanks.

      2. yes bones skin cartilage and all.

        I usu try to reduce it down to a rendered concentrate. maybe if I'm vigilant skimming off pure schmaltz (great in potato pancakes and other things) and later spooning out broth. don't be afraid to later add carrot celery onion and garlic to the broth and continue.

        best stock I made I forgot about and was on simmer in a huge pot for 8 hours while I slept. (I really lucked out - was in college and it was a friday night)

        and anyway it's honest fat not trans. rendered is always better than processed.

        I'll have to try Lenox's re-roast method next time.

        3 Replies
        1. re: hill food

          Cute baby. I actually were making stock with onion, garlic and ginger at the same time. Should I have put them in at a later time next time? i.e.: first cook it for a few hours and then add ingredients and simmer for a few hours.

          Sound like your 8 hours stock is an unintentional 8 hours. I made my stock in a Dutch Oven, so residue heat continued to heat for it for maybe 1-2 hours after I gone to sleep.

          Thanks.

          1. re: Chemicalkinetics

            quite unintentional (it's funny how thin that line is between 3 martinis and 7)

            putting the aromatics in early won't hurt, they may get 'lost' and the flavor may need a boost later, but that will just make it more complex and layered so to speak.

            1. re: hill food

              Hill,

              Not 100% sure what you mean by "between 3 martinis and 7", but I can say there is a huge difference between drinking 3 martinis and drinking 7 martinis, so it is not a "thin line" there. Thanks for your advice on the aromatics.

        2. Follows-up Question:

          I have the stock in a sauce pan in the refrigerator and has removed the fat using a spoon. I will probably remove some more fat again later. I plan to partition my stock in several containers and stores some of them in the freezer. I can store these frozen stock in several months, correct?

          2 Replies
          1. re: Chemicalkinetics

            Yes, you can store for several months. I think the general thought is 6 months, and then bring to a boil before consumption.

          2. I don't use fat or skin. I use bones from roasted chickens, feet, heads, and necks (this last with skin and fat removed).