Would you use a whole chicken like they do on cooking shows to make chicken stock?

Question

I saw a show where the chef left a whole chicken in a crockpot overnight to make stock, and then threw out the chicken. I made a stew out of chicken necks and giblets last night. I use powdered chicken broth, garlic, onion, wine, bay leaf and basil to flavour it.

Then I cut off the meat and let it simmer with the potatoes. Why would anyone use a whole chicken when you can buy canned chicken broth? I could have made chicken chaud-froid out of that.

Answer 1

When I use chicken I throw the bones, skin, wings, back and whatever other bits I don't use in to a freezer bag. When I have time I made homemade stock from that. Homemade stock is a zillion times better than the canned kind and easy to store, I freeze some in freezer bags and some in ice cube trays ( when you need just a bit).

Answer 2

Not necessarily a whole chicken! You can definitely boil a whole chicken but don't throw it away, there are hundreds of dishes to use boiled chicken in. I often boil a chicken for the meat and save the stock! The idea thing to do is every time you cook chicken put the wing tips, bones & scraps (not the fat) in a container in the freezer. When you get a bunch, make you stock & discard the bones. Most people today use the skinless boneless cut up chicken and there is nothing to save, so in that case go buy a pack or 2 of chicken backs, boil, let cool completely (COLD in frig. overnight), skim the fat off. Cooling the broth with the bones let in it captures all the flavor the bones have to offer. Warm back up enough to retrieve the bones & discard them. You have to strain the broth as tiny bones will be in there. The bones make the best flavored stock. Then reduce your stock & freeze the stock in portions for cooking later.

Answer 3

I used this recipe last week and the soup was delicious! Hope this helps, Cheers,

Whole Chicken Crock Pot Recipe

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onions, chopped

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight.
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken.
No liquid is needed, the chicken will make it's own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crockpots cook faster/slower than others (my crockpot cooks this recipe in 4-5 hours).

Answer 4

I would, but preferably cut it into pieces first. Boil with carrots, celery, onion, peppercorns, and garlic, and a few bay leaves. Strain that, cool the chicken, then pick it. You can either put some chicken in the chicken soup, or just put it in a gladware container and sock it in the freezer for when you need cooked chicken.

I'd never throw away a whole bird. Practically every bit is useful.

Answer 5

Because it's cheaper and it tastes better.
Yield 1 gallon strong chicken stock
4 lbs whole chicken @ $1.00 per lb = $ 4.00
2 lbs mirepoix ................................... $1.75
Spices, peppercorns,fresh thyme, bay leaves salt ....,$ .25
2 gallons of water N/C... Total cost per gallon $6.00
A chicken typically will have a trim loss of around 40% This means that if the the meat [38.4 oz] can be used in another dish then it has a has a value of $ 2.40 which is subtracted from the $6.00 resulting in a $ 3.60 actual cost per gallon of stock
I know that there is another way of costing it out which would increase the cost per pound by 40% and therby increase the cost of the recipe making it $7.60 per gallon. In doing so the value of the meat is also increased to $3.36. The new cost per gallon then becomes $ 4.24

the reason that whole chickens are used is that they have high turning trash into cash value. Chickenparts have a zero c2t value

Answer 6

I use the chicken carcass after having a roast chicken. It makes great stock.

Answer 7

you ought to bake it in the oven with barbecue sauce over it. this is often stable. in case you needed to apply a bbq grill, then par-boil the hen products first, if the bones are nevertheless in it, then you are able to placed bbq sauce on it and end cooking it on the grill. i like to serve it with hobo potatoes(sliced potatoes with butter, onion, salt and pepper cooked in aluminum foil) and corn on the cob or salad. If it deboned hen products, how a pair of soup or stir-fry? cook dinner the hen, then the two make a gravy for it or use canned and serve over rice, noodles or mashed potatoes. in case you like mexican nutrition, you ought to cook dinner the hen with some diced onion and eco-friendly pepper.To make enchiladas, you'll want tortillias, the two flour or corn, in accordance with which you desire. Lay the tortillia flat in a baking pan, which you sprayed with non-stick spray, load the tortillia with the cooked hen combination and cheese, roll the tortillia to close it, lay seamed side down. proceed till you have as many as necessary, suitable with salsa and extra cheese. Serve with salsa and bitter cream, if needed. you additionally can use this mixture for tacos or taco salad, in case you desire. I even have, this is a huge hit at our domicile! stable success! : )