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Old 03-29-2013, 02:52 PM   #11
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I agree with Bucky....it will be.....less potent?
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Old 03-29-2013, 03:08 PM   #12
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I wrote about using the chicken carcass a couple weeks ago... hmmm must find post...
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Old 03-29-2013, 03:10 PM   #13
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Ah...here we go: Rotisserie Chicken leftovers
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Old 03-29-2013, 04:09 PM   #14
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Actually, I think I was a little hasty in my first comment. When I make stock, I bring the liquid to a boil and then simmer for as long as I can (4-6 hours). I'm greedy I want as much gelatin and flavor from the bones as possible. I see that you simmered your soup for about an hour and half. You probably still have plenty of "goodness" left on and in those bones. I agree with everyone else that roasted bones add a ton of flavor. Oh, and remember to bring to a boil and then reduce to simmer and skim the "protien foam" off, it doesn't taste very good.

-Alfred
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Old 04-01-2013, 03:56 PM   #15
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To be honest, stewing a whole chicken for only 1.5 hours is not going to get all of the flavor from it, but I'm with the crowd that says roast first. I make my stock from leftover carcasses of grilled or oven roasted birds, then I roast all of the wing tips I've collected (we have wings fairly often, and take them to group beach days too - my Coconut Lime Wings are quite popular) and put the whole kit and kaboodle in the stockpot. I've found that the wing tips seem to carry a lot of chicken-y goodness. I'll be doing that later this week as a matter of fact. We are roasting a chicken tomorrow, so I'll have that carcass and about 3 or 4 pounds of tips.
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