"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-28-2013, 12:05 AM   #1
Assistant Cook
 
Join Date: Mar 2013
Location: Mid-Atlantic
Posts: 2
Double-use Chicken Carcass?

I just made chicken soup from a whole chicken. I'm about to shred the meat to use in various recipes.

I would like to know if I can reuse the carcass to make more broth, or if I've already extracted what flavor I can from it. I let the soup simmer for about an hour and a half. I just put the entire chicken in water, along w/ the veggies and such, and let it do its thing.

I'm gonna keep the carcass in the fridge for now. If it's possible to get more flavor from it, I'll make some more stock and freeze it.

Thanks.

__________________

__________________
Elana is offline   Reply With Quote
Old 03-28-2013, 01:05 AM   #2
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
I've only double-dipped on a roasted carcass (turkey & chicken), so I'm curious about whether this would work or not as well.
__________________

__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 03-28-2013, 01:17 AM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,712
it'll be decaffeinated chicken stock on the second flush.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-28-2013, 01:23 AM   #4
Assistant Cook
 
Join Date: Mar 2013
Location: Mid-Atlantic
Posts: 2
Hah... decaffeinated :-p
__________________
Elana is offline   Reply With Quote
Old 03-28-2013, 02:21 AM   #5
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,003
Hi Elana,
Welcome to DC.

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 03-28-2013, 06:49 PM   #6
Assistant Cook
 
Join Date: Sep 2012
Location: Jacksonville, FL
Posts: 35
I'll throw chicken carcasses (carcassi?) in a big ziplock bag in the freezer until the bag is full. There will be some roasted, some boiled, some rotisserie, grilled, etc...once the bag is at capacity, I'll give them another boil with some onion, celery tops and maybe garlic. Add water just to cover and simmer for at least an hour. Strain and pour off the broth, save for soup, rice, whatever. Always have a batch or two waiting.
__________________
TaraWildes is offline   Reply With Quote
Old 03-28-2013, 07:35 PM   #7
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Quote:
Originally Posted by TaraWildes View Post
(carcassi?)
hehe =P
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 03-28-2013, 07:49 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
It probably won't give you the depth of flavor that you want. You might consider combining it with the bones from a roasted bird or even some fresh backs or wings from the grocery
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-28-2013, 07:54 PM   #9
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Quote:
Originally Posted by jennyema View Post
It probably won't give you the depth of flavor that you want. You might consider combining it with the bones from a roasted bird or even some fresh backs or wings from the grocery
+1....
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-29-2013, 10:11 AM   #10
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
Roast them bones and vegis first! I think this makes a much richer stock. Throw some backs in along with "used" bones. Leave the skin on the onions for a darker stock.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Tags
chicken

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.