Are the leftovers from making stock good for anything?
Having made stock and strained it, can the meat and vegetables boiled up in the stock be used for anything, or should they go in the bin?
Best Answer
The veggies aren't very palatable after such a long simmering (unless you like celery paste, I guess), but if you've thrown a whole chicken in the resulting meat is wonderfully tender and flavorful.
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What to do with leftovers after making stock?
Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour). 2. For a quick and easy meal, serve the carrots and mushrooms and whatever else you? ve got over rice, quinoa or a simple salad.Can I use the vegetables after making stock?
Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don't throw them away, because you can do some creative recycling with them.Can you use the chicken after making stock?
Put the meat in an airtight glass container. Let it come to room temperature before storing it in the refrigerator, where you can keep it for up to three days. You can also use it immediately. Place all of the bones, skin, juices, and everything else back into the pot to continue making chicken stock.What do you do with meat and bones after making stock?
The trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs.More answers regarding are the leftovers from making stock good for anything?
Answer 2
I recently made vegetable broth and used the leftovers as the base for a creamy potato soup:
I threw out onion skins and bay leaves, but kept the rest and added an equal weight of potatoes, water to cover, boiled and seasoned it, blended, and simmered with cream.
Simple, efficient.
Answer 3
I would dump them, with the caveat that some chefs reserve bones for making a second, lighter stock. I've only heard of this being done with Veal, so your mileage may vary.
I've also heard of people combining stock and chicken salad making by throwing a whole chicken in to the stock pot, then using the white meat for salad.
This offends me on many levels, but I'll just say that it probably makes for bad chicken salad, and also almost certainly makes for cloudy stock.
Answer 4
I actually Googled this myself because I was wondering about the same thing. Someone else also suggested pureeing the veggies and adding them to spaghetti sauce. http://vegetarian.betterrecipes.com/vegetable-puree-leftover-vegetables-after-making-vegetable-stock.html
Answer 5
I pureed all the left over vegetables, added garlic powder, Adobe seasoning, salt, pepper and Italian seasoning. Oh, and a little powdered chicken bullion. Put in bowl and topped with dollop of sour cream. Yummy!
Answer 6
While I agree with all the comments about the lack of flavor and palatable texture in the boiled vegetables, they do have value. If you’re trying to increase insoluble fiber in your diet, anything that you can purée them and add them to (like a creamy potato soup or spaghetti sauce as suggested above) will have that benefit . At most, the cellulose content of onions is reduced by about 15% from boiling. I’m not sure if the longer boiling time reduces it significantly more.
Answer 7
If there's any flavor left in chicken meat on the bone, or much collagen left in the bones after stock making, I'd say it hasn't simmered long enough. The stock should be both flavorful and unctuous, which means the meat will be flavorless and the bones brittle. Overnight is great for this, at a very low temperature - but with aromatics added later.
If you boil your stock, the tiny orifices in the bones from where collagen leaches will be sealed off, and the result will be much thinner than it could otherwise be.
Answer 8
Made stock last night with chicken carcass and assorted vegetable and fruit peelings. Used an InstantPot for 2 hours at high pressure. Separated and saved the clear stock.
Looked at the remaining solids, and reached for the hand blender. Added water and pureed the lot, including the bones. Gave it another 15 minutes at high pressure in the InstantPot.
A thick, smooth, opaque, dark brown, strongly smelling paste came out. Picture a concentrated sauce, or a liquidy pate. Judging from the aroma, probably too much orange peel this time around :)
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