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Old 08-20-2013, 11:04 AM   #11
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Originally Posted by Chief Longwind Of The North View Post
If you are making a chicken stock, start by roasting the bones to add color and develop flavor. The more skins and bones you have, the better. Crack the bones to help release the marrow flavor and nutrients. Chicken wings, lots of them, help develop a rich flavor and texture as well as does the carcass. After the stock is done, remove the skin and bones. REduce by half to concentrate the flavor. This allows you to use less space in canning as well, as you need less stock in a recipe to get that rich chicken flavor.

Of course, this works for all kinds of fowl, fish, and pretty much, all meats.

Seeeeeya'; Chief Longwind of the North

Would I be able to freeze the bones or carcass from a rotisserie chicken to use later for stock?
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Old 08-20-2013, 11:10 AM   #12
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Absolutely.. I freeze bones and parts until I collect enough for a 20-quart stock pot. Just toss them all into the pot, add water to cover and some seasonings. BTB, RTS. Simmer for 5-6 hours. Strain, defat, reduce, freeze.
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Old 08-20-2013, 05:25 PM   #13
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Mad Cook, crank the heat up to get it almost to boiling, and then turn it down.. And if it does boil--no worries, really. Your stock might not be crystal clear, but it will be delicious.
Sorry, my fault. I meant that it was odd to say not to bring the stock to the boil. I should read before posting!
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Old 08-20-2013, 05:29 PM   #14
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Would I be able to freeze the bones or carcass from a rotisserie chicken to use later for stock?
Hugh Fearnley-Whittingstall recommended it on one of his "River Cottage" television cookery programmes but I've always done. I keep a "Lock and Lock" box in the freezer and add chicken bones as I finish the bird. When I have a good amount to make it worth doing (or I have time) I make stock.
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Old 08-20-2013, 05:32 PM   #15
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So that's why my chicken soup looks like dirty dishwater!!!
And that's why egg whites are used to clarify stock.
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Old 08-20-2013, 05:37 PM   #16
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My chicken stock is made from a combination of bones/parts from roasted and raw chickens that I accumulate for stock. That little sack of goodies (aside from the liver) in the cavities of whole chickens add a lot of flavor to stock.
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Old 08-20-2013, 05:46 PM   #17
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Would I be able to freeze the bones or carcass from a rotisserie chicken to use later for stock?
I love making stock from rotisserie carcasses, I freeze them as well.
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Old 08-20-2013, 07:18 PM   #18
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I love making stock from rotisserie carcasses, I freeze them as well.

My late SIL used to ask everyone to save their turkey carcass at Thanksgiving and she would make turkey soup.
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Old 08-20-2013, 07:31 PM   #19
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My late SIL used to ask everyone to save their turkey carcass at Thanksgiving and she would make turkey soup.
I made stock with the turkey carcass from the big bird I cooked a couple weeks or so ago, got a nice amount of stock.

Carcasses, the gift that keeps on giving!
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Old 08-20-2013, 08:29 PM   #20
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I buy two turkeys every Thanksgiving. One for the main meal and a second small store brand one for parts for making stock and a few meals from two breasts and two thighs I freeze for later.
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