Mia Patel
Making chicken stock from a leftover chicken carcass is a great way to reduce waste and create a delicious base for soups, stews, and more. While some people may find the idea of using a chicken carcass a little unappealing, the process is straightforward and results in a rich and flavourful stock. The first step is to place the carcass in a pot and cover it with water. Aromatics such as carrots, celery, onions, and herbs can also be added to enhance the flavour. Bring the water to a boil, then reduce the heat and let the stock simmer for several hours. The longer it simmers, the more flavourful the stock will be. Finally, strain the stock and let it cool before using it or storing it in the freezer for later use.
| Characteristics | Values |
|---|---|
| Time | 30 minutes to 6 hours |
| Temperature | Medium heat until it begins to boil, then reduce to medium-low |
| Amount of Water | Enough to cover the carcass |
| Vegetables | Celery, carrots, onion, garlic, ginger, bay leaf, celery seeds |
| Seasoning | Salt, pepper, parsley, thyme, bay leaves, peppercorns |
| Other Ingredients | Egg whites, vinegar |
| Notes | Boiling can cause the stock to become dark and greasy |
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What You'll Learn
How long to boil the carcass for
There are a variety of opinions on how long to boil a chicken carcass for stock. Some sources recommend boiling it for at least 2 hours, while others suggest a minimum of 3 hours. Some people even leave the stock to boil for 4 to 6 hours, claiming that it results in a richer taste. However, it's important to note that the stock should not be boiled for an extended period of time. Instead, it should be simmered gently. Boiling can cause the fat and proteins to emulsify, resulting in a dark and greasy stock.
To ensure a clear and tasty stock, it is recommended to bring the water to a low boil initially and then reduce the heat to a gentle simmer. This can be achieved by setting the stove to medium-low heat, aiming for a temperature range of 160 to 170°F. The stock should be simmered for at least 2 to 3 hours, with occasional skimming to remove any foam or fat that forms on the surface.
It is worth noting that the cooking time can vary depending on the desired intensity of flavour and the volume of water used. A longer simmering time will result in a more concentrated and flavourful stock. Additionally, regularly adding water to compensate for evaporation can extend the cooking time.
For those seeking a quicker option, a pressure cooker can be utilised to prepare the stock in approximately an hour. Alternatively, an instant pot with a broth setting can be used for a lighter-coloured stock.
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What vegetables to add
Vegetables add depth of flavour and sweetness to your chicken stock. While you can make a simple bone/skin/meat stock without vegetables, it is generally agreed that the addition of vegetables improves the flavour.
There are no strict rules about which vegetables to add to your chicken stock, but there are some popular choices. The most commonly used vegetables are onions, celery, and carrots. Parsley is also a popular choice, and some recipes suggest garlic, ginger, bay leaves, and celery seeds. Lovage is another option, which can replace celery.
If you are making a clear stock, you should bring the bones to a boil until scum rises to the surface. Tip this water out, wash the bones, and cover with cold water again. Then, add your vegetables and let the stock simmer for a couple of hours. This will give you a clear stock. If you are making a brown stock, you will roast the bones and vegetables before boiling.
Some recipes suggest adding vegetables at the beginning of the process and removing them after an hour. Others suggest adding them at the end of the process. It is also possible to leave them in for the whole cooking time, but this may make your stock cloudy, and overcooked vegetables can make your stock bitter.
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How to skim the stock
Skimming the stock is an important step in the process of making chicken stock from a chicken carcass. While it is not a mandatory step, it is done to achieve a clear and aesthetically pleasing broth. The impurities that float to the surface of the stock are called "scum" or "foam" and are mostly insoluble proteins that coagulate when the liquid is heated. Although these impurities are not harmful and do not affect the taste, they can change the texture and appearance of the stock.
To skim the stock, use a ladle or a stainless-steel skimmer spoon to gently scoop out and discard the foam that collects on the surface. This step should be done while the stock is simmering. For a more thorough skimming process, you can also use a fine-mesh strainer to remove any smaller particles.
If you want to reduce the amount of scum that forms, you can blanch the bones before making the stock. This involves boiling the bones first, discarding the water, rinsing the bones, and then starting again with fresh, clear water.
Another option for dealing with the fat in the stock is to emulsify it by adding something like a roux to the soup. This will give the stock a different texture and appearance. Alternatively, you can refrigerate the stock and then remove the solidified fat layer that forms on top. The saved fat can be used for cooking or basting, adding flavour to your dishes.
Whether you choose to skim your stock or not ultimately depends on your preference and the desired outcome. Skimmed stock is more versatile and can be used for dishes where you want a clear broth, such as wonton soup or crystal-clear consommés. However, if you don't skim, the fat cap will help preserve the stock for longer in the fridge or freezer.
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How to store the stock
Once you've made your chicken stock, you can store it in the refrigerator for up to 3 to 5 days. Before refrigerating, it's a good idea to let the stock cool to room temperature. This will allow any remaining fat to solidify on the surface, making it easy to remove. Once the fat has been removed, transfer the stock to airtight containers and place them in the fridge. Note that the stock will take on a gelatinous texture in the fridge but will liquefy once warmed again.
If you're not planning to use your chicken stock within a few days, you can freeze it for later use. Freezing can extend the shelf life of your stock to up to 3 to 6 months. To freeze your stock, measure it out in freezer-safe bags or containers in batches of 1 or 2 cups each. This way, you can easily thaw the exact amount you need without having to defrost your entire batch. Another creative way to freeze your stock is to use a muffin tray. Simply fill the muffin cups with chicken stock, freeze until solid, and then transfer the frozen stock "pucks" to a ziplock bag. Each puck is roughly 1/4 of a cup, making it convenient for portion control.
In addition to refrigeration and freezing, there are other methods of storing chicken stock, such as drying and canning. Dried chicken stock can be stored in an airtight container in a cool, dry place and later reconstituted with hot water. However, specific instructions for these alternative methods are beyond the scope of this answer.
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What to do with the chicken meat
Once you've boiled your chicken carcass and made your stock, you can use the leftover meat in a variety of ways.
Firstly, you can strip the meat from the bones and use it in a soup, along with the stock you've just made. You could also use the stock to cook rice or pasta in, for added flavour. If you're making a noodle soup, cook the noodles separately in water, as they will soak up too much of your stock if added directly.
If you're not using the meat straight away, you can freeze it for later use. You can also use the meat in a curry or pie, or even feed it to your dog.
Some people choose to use chicken breast to make stock, but this can be wasteful as the meat is flavourless after cooking and has no nutrition. However, you can use the cooked meat as filler in strongly flavoured foods.
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Frequently asked questions
Anywhere from 30 minutes to 6 hours. The longer you boil it, the richer the taste.
You can add vegetables such as carrots, onions, and celery. You can also add herbs like thyme, bay leaves, and parsley.
After boiling, skim off any fat or foam from the surface. Then, strain the stock into a container and either use immediately or freeze for later use.
