Is it necessary to thaw bones before roasting for stock?
I have some frozen lamb bones that I want to make a lamb stock with. The recipe I'm using roasts the bones in the oven before making the stock - is it necessary to thaw the bones before roasting them, or can they be roasted straight from the freezer?
Best Answer
It isn't necessary to even thaw bones before tossing them in the water, so long as you're cooking long enough.
With that said, to roast first and then toss in the stock, the goal is to get some browning going (I'm assuming your recipe says to roast at a relatively high temp like 400) to add some flavor, much like browning the meat at the bottom of a pot for a stew. Tossing them in the oven at 400 degrees for about 30-45 minutes will brown them for you and you're not too worried about getting the insides cooked (the core reason to why people don't try to roast frozen meat).
Stocks in general is as far from an exact thing as any recipe can go. There was this interesting article talking about all the differences in schools... http://www.sfgate.com/food/article/STOCK-TIPS-3237449.php#page-1
So in conclusion... it isn't necessary. If you're a stickler for recipes or you're trying to duplicate something as close as you can, thaw the bones.
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Can you roast frozen bones for stock?
You can use already roasted bones, like from a whole chicken that you roasted in the oven, or you can use raw bones. You can also use frozen bones, no need to defrost.Should you roast bones before 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.Do you need to thaw bone marrow before cooking?
Thaw product on a dish in the refrigerator. * Remove marrow bones from refrigerator 30 minutes prior to cooking for best results.How long do bones take to defrost?
In the refrigerator, ground beef, stew meat, and steaks may thaw within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw ground beef thaws, it will be safe in the refrigerator for 1 to 2 days. All other cuts of beef can be refrigerated safely for 3 to 5 additional days before cooking.Bone Broths and Stocks: Everything You Need to Know
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