Chicken Stock?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

spryte

Senior Cook
Joined
Aug 27, 2004
Messages
498
Location
Pittsburgh, PA
Ok... I just roasted some breasts & thighs, with veggies & herbs (herbs from my garden). My question; Do I remove the meat & skin before throwing it all into a stock pot... or just throw everything in. I was thinking about reserving the meat for soups or salads.

Any thoughts?
 
If you want the meat for another use, take it. Do the bones without the meat. I wouldn't waste perfectly good roasted chicken meat by making stock with it.

The bones, skin and scraps of meat left on the bones will make a fine stock. BTW, I usually use a mix of roasted and raw bones. I get the raw bones from whole chickens I debone or the backbones I cut out of a butterflied or quartered chicken.
 
Back
Top Bottom