Using Chicken Broth bones for chicken stock?
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasonings. After that, I will take the meat off the bones. Could I then use those bones to make a chicken stock? Should I roast the bones first? I just worry that all the flavour will already be gone from bones as they were used in the broth.
Thanks to anyone who answers!
Best Answer
I don't think you can re-use the bones and expect to get a good product, no.
But I wouldn't use a whole chicken to make stock in the first place. Use necks, backs, and wings instead -- much cheaper! You can roast the pieces first if you'd like, or not. You'll get different results, both good.
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Can you use used chicken bones for stock?
Method 1: Chicken Stock from Leftover Roasted Chicken Bones Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables, like celery, onion, carrots, parsley. Cover with water.Is chicken stock the same as chicken bone broth?
"Bone broth is essentially stock," he admits. The confusion comes from the traditional definition for stock, which is more viscous due to the collagen that seeps out of joints and bones during long-term cooking, and broth, which is thinner and is made with more actual meat (versus meat-stripped bones used for stock).What do you do with chicken bones after making stock?
Here's where things change for the never-ending method: Sort out the vegetables from the bones. Return the bones to the pot \u2013 you may break them or smash them with a meat tenderizer or rolling pin to release even more bone marrow. Cover with cold water again; vinegar optional.Can I use leftover bones for broth?
My favorite way to cook stock is to use leftover bones. It is cheap and easy. The method turns bones you'd otherwise throw away into a beautiful pot of soup that is rich and healthy. My original recipe uses the \u201coven roasting + braising\u201d method, and it produces amazing results.Chicken Stock - Use Leftover Bones!
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Answer 2
If you actually made a quality broth with your meat and bones, you will have extracted the vast majority of the flavor and gelatin from both.
There will be very little point to making a second stock from the same bones, as they should have little left to give.
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