HOME > Chowhound > Home Cooking >

Question about roasting chicken carass and then freezing

blackbasil Apr 11, 2014 01:29 PM

I deboned a chicken, and I have the bones sitting in my fridge. I want to use them to make stock, but don't have time until a couple of weeks from now.

Should I freeze them raw, or can I roast them (at 350 degrees for about half an hour) and then freeze them today, then use them for stock in a couple of weeks?

  1. Click to Upload a photo (10 MB limit)
  1. scubadoo97 RE: blackbasil Apr 11, 2014 01:39 PM

    You can cook use them for stock without roasting and yes you can freeze bones. My freezer use to be flush with bones and my kids called me the bone collector

    1. s
      sandylc RE: blackbasil Apr 11, 2014 03:20 PM

      They will freeze raw just fine. I buy bags of frozen carcasses for stock.

      1 Reply
      1. re: sandylc
        blackbasil RE: sandylc Apr 11, 2014 04:03 PM

        Thank you!

      2. t
        treb RE: blackbasil Apr 11, 2014 04:09 PM

        I always freeze chic parts, wing tips, back bones etc, raw, then roast when I make a stock.

        1 Reply
        1. re: treb
          greygarious RE: treb Apr 11, 2014 04:16 PM

          Roast them when making stock if you want what some cookbooks call brown chicken stock. Use them raw for typical yellow stock.

        Show Hidden Posts