How can I make stock out of a chicken carcass?

Question

I don't want to use a whole chicken to make stock, but I don't want to waste the carcass.

Answer 1

Easy, I'm making some right now out of leftover chicken wing bones.

Toss the mostly picked bones in a pot. Cover with about 6-8 cups cold water, some baby carrots from the freezer, a quartered red onion, a spoonful of garlic, celery tops or some stalks, a small handful of black peppercorns and salt, a few bay leaves. Simmer for a few hours and you're done!

Answer 2

What I do if I have had a roast chicken, or turkey for that matter, is break the carcass into chunks and put it in a pot of water.
Add chunks of onion, a bit of any vegetables you have on hand. Carrots, celery, green peppers etc; Add some ground pepper and a few garlic cloves. Bring it to a boil and simmer for about an hour.
Remove it from the heat. When it's cooled a bit, pour it thru a screen strainer. Through away every thing in the strainer.
Cover the stock and put it in the fridge to cool. Once its cold you can skim off any fat that may be there. Now you're ready to use the stock in any soup you want.

Answer 3

This is super easy!

Once you've cooked the chicken and removed the meat, place the carcass in a large stock pot. Cover with water and add roughly chopped Celery, Onion (white or yellow) and Carrot.

Season with bay leaves (2-3), thyme, parsley and black peppercorns.

Bring to a boil and reduce heat. Allow to simmer over low heat for 4-6 hours. After cooking, allow to cool. Skim the fat and strain. Keep refrigerated for 4-5 days or freeze.

Answer 4

Chicken Stock

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Yields: 1 ½ quarts

Ingredients:

5 pounds chicken bones or chicken carcass
1 large onion, peeled and quartered
1 large carrot, cut into thirds
2 celery stalks, cut into thirds
2 large or 4 small leeks, cut in half lengthwise and well washed
2 bay leaves
6 sprigs of fresh flat-leaf parsley
½ teaspoon dried thyme
12 whole black peppercorns
Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle (see Note). Cool by placing the container of strained stock in an ice water bath, then refrigerate.
The stock will deep for about 1 week in the refrigerator, or freeze in 1 cup batches.

Answer 5

Quick tip for making great stock. Keep the tops and roots of celery, carrots, and the skin from onions and garlic that you usually would throw away in a Ziploc bag in your freezer. Then when you want to make chicken stock, add a couple of hand fulls into the water with your chicken bones and you're good to go.

Answer 6

Bake the chicken and remove the meat from the carcass.
Preheat the oven to 400 and roast the bones until you can smell them cooking.
Take it out of the oven and put in a pot, put enough water in to cover the carcass, and boil on low for an hour. I like to add 1/2c. carrot, 1/2 c. celery and 1/2 c. onion.
Drain all thru colander, cool broth and freeze in freezer bag for next time you have the urge to make soup.

Answer 7

A carcass without lots of meat/skin does not make good broth.

I put the entire bird into my 8 quart pot, cover it with water and cook it. It makes great rich broth.

Then you have a cooked chicken that you can do anything with: add sliced chicken to stir fried veggies, use it in burritos, add it to a salad, add BBQ sauce and serve it on good bread, put the chicken in quesadillas, make chicken pot pies...those are my top chicken uses.

There are a million things to do with cooked chicken AND you have nice stock. I do it once a week. We always have stock and we always have cooked chicken.

You can make ice cubes out of the stock, then put cubes in a Ziploc freezer baggies. Anytime you need stock you have it. It should be consumed within 6 months, so date the baggies.

Have fun!!

p.s. Once cool enough to handle remove the bird, strain broth to get out the nasty bits, then cool broth down to room temperature and put it in the fridge. Once cold you can skim off the fat and throw it out. What's left is the good stuff.

Answer 8

Cover the carcass with water, add a couple stalks of celery, a couple carrots cut into large pieces, a quartered onion and seasonings. I use bay leaf, salt, pepper, garlic powder and sometimes rosemary or thyme depending on what I'm using it for.

Bring to a slight boil and then simmer for 45 mins - hr. Strain once done.

Answer 9

Place the carcass in a stock pot.
Fill it with water, add your favorite soup greens & seasonings, bring to all to a rolling boil, then turn it down to a simmer for
about 1 hour, then strain it well, let it cool down and freeze it
for future use.

Answer 10

Put bones in a stock pot; cover w/ water. Add 2 tsp of salt, some whole peppercorns, a bay leaf or two, an onion, cut into quarters (dont' ahve to peel), 3-4 stalks of celery, cut or broken into chunks, a carrot or two, cut into chunks. Bring to a boil, then simmer for about 60-75 minutes, uncovered.

Strain, chill, remove fat, then freeze.