can stock or broth be made from bones that were already cooked in the oven?

Question

does it lose any flavour that way?

Answer 1

Waste not, Want not!! My grandmothers always used the turkey bones in the stock pot after we removed most of the meat from them.

It does not loose any flavor, if anything it enhances the flavor.

Answer 2

Of course stock can be made with already cooked bones--they actually make the best stock. I have been making stock from the turkey carcass on the day after Thanksgiving for my whole adult life. You actually get more flavor out of them that way. Especially if you use any drippings or veggies (carrots, celery, & onion) left over from the roasting.

For great beef stock, you begin by browning the soup bones well in the oven--that's where the flavor and color come from. Just be sure to use all of the drippings from the pan ("deglaze" the pan with warm water to dissolve the browned parts and add them to your stock pot).

Some people keep a bag in the freezer for trimmings and things like the skin, necks, backs, tails (aka: the "Pope's nose"), wing tips, etc. and roast a bunch of them at one time to make a big pot of stock.

Just be sure to start with cold water to cover the bones and veggies (fresh ones and the ones from the roasting), add a couple of bay leaves, some peppercorns, and several hours of simmering (not a full boil). You should be rewarded with a good stock--I can't remember the last time mine didn't set up like gelatin (the mark of a good stock).

Happy Cooking & Happy Thanksgiving!

Answer 3

Yes, as has been pointed out that the browning of bones is a great way to additional flavor out the bones. Many classic french recipes use browning of bones. Make some stock from them it will be great.

Answer 4

Of course you can make stock from them, in fact I like to place the carcass of a turkey back into the oven and roast the bones for about an hour, it enhances both flavor and color of your stock.

Answer 5

Sure. You can make broth by boiling anything. The amount of flavor will depend on what type of bones they are, how much meat is left on the bones, what else you boil with the bone, etc. Flavor it to suit you.

Answer 6

Absolutely! I do it every week. First bake chicken for Monday dinner. Gather bones from table and clean the rest of chicken. Put left overs into baggies for husband lunches. Put all bones and the cleaned back into soup pot and simmer all Tuesday. Tuesday evening put into frig. Wednesday morning warm it up alittle and pour into second pot with calendar to catch bones. Clean bones when cool enough not to burn fingers. Put scraps into soup. Toss in chopped up celery, carrots, onions and taste for salt and extra chicken flavoring. And if you really want to make it special a half hour before serving toss in a hand full or two of raw spinach, or a can of cooked. I usually do that for Sunday dinner, if there is enough soup left, usually not. We have soup or chicken and dumplings for supper Wednesday and a small cup of soup before dinner on Thursday & Friday. Usually finishing it off for Saturday lunch together. Raising our own chickens and butchering them myself. I will compare grocery shopping bill with the best of you, lol. Eat well and Be healthy.

Answer 7

Many of these responses are ridiculous. I'm a professional and degreed chef, and roasting bones is a classic method of making many stocks and sauces. In most cases, the browning of the meat and bones adds flavor. You will have a better result using browned bones than not.

Answer 8

yes you can make it from cooked bones. make sure you include some of the drippings and skin if you have any.

no, it doesn't lose flavor. it gives a slightly different flavor. sometimes a little richer.

Answer 9

Yes you can make stock with the bones having already been cooked. But for a fuller flavor use the entire meat of choice, simmer and add salt.

Answer 10

yeah that is how it's usually done. u cook the meat & then use the bones to make the stock.