Lucas Delgado
Chicken carcasses, or chicken frames, are the bones and cartilage frame of a chicken after all the meat has been cut off. They can be used to make chicken stock, which is made from simmering the bones, removing extra flavour and collagen from the bones. Chicken stock can be used in soups, stews, sauces, and more. After making chicken stock, the bones can be discarded, or meat can be picked off the bones and added to soups.
| Characteristics | Values |
|---|---|
| What to do with chicken carcass after making stock | Make homemade chicken stock, soups, stews, pan sauces, or freeze for later use. |
| How long does chicken stock last in the fridge? | 3-4 days |
| How long does chicken stock last in the freezer? | 3-6 months |
| How to make chicken stock? | Boil the carcass with aromatics like celery, onion, carrot, parsley, and water. Bring to a boil, then simmer for at least 2 hours. Skim off any fat or impurities that float to the surface. Strain, cool, and strip down the meat. |
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What You'll Learn
Carcass storage: Refrigerate for 3-4 days or freeze for up to 3-6 months
Once you've made your chicken stock, you'll need to store it correctly to prolong its shelf life. The best way to do this is to refrigerate or freeze it.
Refrigerating your chicken stock will keep it fresh for 3-4 days. It's important to note that refrigerated chicken stock will take on a gelatinous texture due to the natural collagen in the bones. Don't be alarmed by this—it will return to its original consistency once warmed. Before placing your chicken stock in the fridge, skim off any fat that has risen to the surface and solidified.
If you want to keep your chicken stock for longer, freezing is a great option. It can be safely stored in the freezer for up to 3-6 months. To freeze your chicken stock, use freezer-safe containers or bags. Measure out the stock in batches of two cups each so you can easily grab the amount you need without having to thaw a large block of frozen stock. Label the containers or bags with the date and quantity for easy reference.
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Carcass preparation: Roast or boil with vegetables and aromatics
Carcass preparation is a crucial step in making chicken stock, and there are two common approaches: roasting or boiling the carcass with vegetables and aromatics. Here's a detailed guide to help you master this process:
Roasting the Carcass
Roasting the chicken carcass is a great way to enhance the flavour of your stock. Start by preheating your oven to a suitable temperature, typically around 350°F to 400°F. Place the carcass on a roasting pan or baking sheet, ensuring it is clean and dry. You can choose to roast the carcass as is or add some aromatics directly to it. Roughly chopped onions, carrots, and celery make a classic combination, providing a solid foundation for your stock's flavour. Additionally, consider adding a head of garlic, which will lend a subtle savoury note to your stock.
Place the carcass and vegetables in the oven and roast for about 20 to 30 minutes. Keep an eye on it to ensure they don't burn. Once done, remove the tray from the oven and let it cool slightly. You can then use a large spoon or spatula to transfer the roasted carcass and vegetables to your stockpot, taking care not to leave any tasty bits behind. Don't forget to include those delicious pan juices, as they will add depth to your stock.
Boiling the Carcass
If you prefer to boil your chicken carcass, you'll start by preparing your vegetables and aromatics. Chop two to three large carrots, two to three celery stalks, and one large onion into large chunks. You can also add other vegetables like parsley stems, thyme, bay leaves, and peppercorns for additional flavour. Remember, you're not aiming for a fine dice here; larger pieces are perfectly acceptable since you'll be straining them out later.
Place the chicken carcass into your stockpot, adding in the prepared vegetables and aromatics. Cover everything with cold water, ensuring that the liquid level is about one inch above the ingredients. Bring the pot to a boil over medium-high heat. As it starts to heat up, you'll notice foam forming on the surface; this is completely normal and can be skimmed off and discarded to keep your stock clear. Once the stock reaches a rapid simmer, reduce the heat to a gentle bubble and let it simmer for about 3 hours.
Final Thoughts
Whether you choose to roast or boil your chicken carcass, the fundamental principle is to infuse flavour into the stock. Roasting gives a richer, deeper flavour, while boiling offers a more subtle approach. Don't be afraid to experiment with different combinations of vegetables and aromatics to find your perfect blend. Remember, making chicken stock is a creative process, and you can always adjust the ingredients to suit your taste preferences and the specific requirements of your recipe.
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Stock-making: Simmer for 2-6 hours, then strain and skim fat
Making stock from a chicken carcass is a great way to make use of all parts of the chicken and create a flavoursome base for soups, stews, sauces, and more. Here is a guide to making chicken stock, focusing on the steps of simmering, straining, and skimming fat.
Firstly, gather your ingredients and equipment. You will need a chicken carcass or two, depending on the size of your pot. You can also include vegetables such as carrots, celery, and onions, as well as herbs like thyme and parsley stems, and spices like peppercorns. You will also need a large pot or slow cooker, and a fine-mesh strainer or sieve.
Place the chicken carcass, bones, skin, and any other desired ingredients into the pot. Cover with cold water, following a ratio of about 2 litres of water to 1 chicken carcass. Bring the water to a rapid simmer over medium-high heat. As the water starts to get hot, impurities in the chicken will cause foam to form on the surface; scoop this off and discard to keep your stock clear.
Once the water is rapidly simmering, lower the heat so that it is bubbling gently, and leave to simmer for 2 to 6 hours. Leaving the stock to simmer for longer will help to draw out more flavour from the bones and create a richer stock. Keep the lid off during this process.
After simmering, allow the stock to cool slightly, then strain the broth through a fine-mesh strainer or sieve to remove the bones, vegetables, and seasonings. Discard the solids or use them for another purpose, such as giving meat scraps to pets. You should now be left with a clear, smooth broth.
Finally, skim any fat that has risen to the surface and solidified. You can use a spoon to carefully scrape the fat off the surface and discard it. Your chicken stock is now ready to use! It will keep in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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Carcass disposal: Compost or discard
Once you've made your chicken stock, you're left with a chicken carcass. But what do you do with it?
Composting
If you have a compost bin, you can add the carcass to it. Chicken carcasses are a great source of nitrogen, which is essential for healthy compost. Just be sure to bury it in the centre of the bin to prevent attracting pests.
Discarding
If you don't have a compost bin, you can throw the carcass in the trash. Wrap it securely in a plastic bag or container to prevent odours and leakage. You may also want to double-check with your local waste management guidelines to ensure that chicken carcasses are accepted in your area's trash collection.
Other options
Some people like to give the remnants of meat and vegetables left after straining to their dogs, but it is important to remove any small bones first. Alternatively, you can use the carcass to make more stock!
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Carcass alternatives: Use bones, bouillon, or rotisserie chicken
Chicken bones can be used to make chicken stock, which is more economical than buying it pre-made. The bones and cartilage "frame" of the chicken, known as the chicken carcass, are placed in a pot with water, vegetables, and herbs to create a clear stock with a good flavor. This homemade stock can be used as a base for soups, stews, sauces, and even gravy.
If you don't have a carcass, you can use individual chicken bones to make stock. This allows you to control the amount of meat left on the bones, which can add flavor and texture to your stock. You can roast the bones beforehand to develop a stronger flavor, but this may make your stock less clear.
Bouillon is another alternative to using a carcass. It is made from dehydrated vegetables, meat stock, and seasonings, and it comes in the form of cubes, powder, or liquid. Adding bouillon to your stock can enhance its flavor, especially if your chicken bones produce a mild-tasting stock. However, some people prefer to avoid using bouillon in homemade stock.
Rotisserie chicken is a convenient option for making stock. You can purchase a cooked rotisserie chicken from stores like Costco for as little as $5 and use the meat in various recipes. Instead of discarding the carcass, you can use it to make a flavorful and healthy broth.
Whether you use bones, bouillon, or a rotisserie chicken, the process for making stock remains similar. You can customize your stock by adding vegetables, herbs, and seasonings to suit your taste preferences and intended use. Remember to skim off any fat or impurities that float to the surface during the cooking process to ensure a clear and smooth broth.
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Frequently asked questions
You can store chicken stock in the refrigerator for up to 5 days.
You can store chicken stock in the freezer for up to 6 months.
You can add vegetables like carrots, onions, and celery, and herbs like thyme, bay leaves, and parsley stems.
You can use the leftover meat in soup, chicken salad, or as a topping for a bed of greens.
Skim off the fat and discard it.
