Making chicken stock
Discussion
I've only ever done this when using up the end of a chicken Sunday roast, but I'm finding more and more of the stuff I cook is requiring quite a lot of stock......I think I've read that chicken wings are good for using for stock......probably an obvious question but should I be going to the supermarket and buying a packet of chicken wings and then making stock in the same way I would with a carcass from a roast? Just seems like a bit of a waste of a packet of wings as they're not getting eaten?
I know the answer here might be to just do another roast, but that's not always on the cards, but using a pack of wings to make stock could be done any time.
I know the answer here might be to just do another roast, but that's not always on the cards, but using a pack of wings to make stock could be done any time.
UTH said:
fat80b said:
Chicken wings work well for this. This is what I do for the Christmas gravy base.
Roast them in the oven, and then make the stock / gravy in the usual way
Another dumb question.....roast them and eat them then use the bones/remains, or use the whole wing? Roast them in the oven, and then make the stock / gravy in the usual way
You can pick the meat out at the end once everything is cooled and strained, awesome in sandwiches!
48k said:
UTH said:
fat80b said:
Chicken wings work well for this. This is what I do for the Christmas gravy base.
Roast them in the oven, and then make the stock / gravy in the usual way
Another dumb question.....roast them and eat them then use the bones/remains, or use the whole wing? Roast them in the oven, and then make the stock / gravy in the usual way
You can pick the meat out at the end once everything is cooled and strained, awesome in sandwiches!
If you have the freezer space you can just buy whole chickens, take off the breasts, legs, wings etc as you need then chop the carcasses down and freeze them for stock. In our house we go through at least 3 if not 4 chickens a week like this, to be honest I get to the point where we can't be bothered to keep the carcasses all the time.
The other thing I used to do is make a very (very) concentrated stock by clarifying and reducing to a jelly. Freeze this in vacpac bags and you have instant stock, way better than anything you can buy domestically,
The other thing I used to do is make a very (very) concentrated stock by clarifying and reducing to a jelly. Freeze this in vacpac bags and you have instant stock, way better than anything you can buy domestically,
Butcher whole chickens and use the meat for other dishes. I like to roast the carcass for 30 mins and create a brown stock, I also sauté the veg. Gives it a bit more depth and flavour.
Sometimes I roast the chicken unbutched and then pull the meat, make stock to make soup and then add the pulled chicken to that.
Sometimes I roast the chicken unbutched and then pull the meat, make stock to make soup and then add the pulled chicken to that.
21TonyK is on the money, there are a few different ways I do it and make stock most weeks.
End of a roast, take the carcass and break it up, add an onion, peeled, a carrot, black peppercorns, bouquet garni / herbs and garlic (optional depending on what you're going to use the stock for. Makes a light stock for soups.
Whole carcases. Roast until all very brown, add onion, with skin and the same ingredients as above. Makes a dark stock. I made 4l of stock and reduced down to about 600g at the weekend. Makes amazing sauces (pan jus, a little cream / butter and the reduced stock) and gravy. Remember to save the chicken fat when you've roasted the carcasses, makes the best roast potatoes ever.
Whole carcasses / bones, lightly roast for a lighter stock and take the skin off the onion. You can add lemongrass or anything you fancy to flavour a stock depending on what you're going to use it for. Buying whole chickens and portioning is way cheaper, also means I can do skin on breasts / supremes which are great to pan roast.
End of a roast, take the carcass and break it up, add an onion, peeled, a carrot, black peppercorns, bouquet garni / herbs and garlic (optional depending on what you're going to use the stock for. Makes a light stock for soups.
Whole carcases. Roast until all very brown, add onion, with skin and the same ingredients as above. Makes a dark stock. I made 4l of stock and reduced down to about 600g at the weekend. Makes amazing sauces (pan jus, a little cream / butter and the reduced stock) and gravy. Remember to save the chicken fat when you've roasted the carcasses, makes the best roast potatoes ever.
Whole carcasses / bones, lightly roast for a lighter stock and take the skin off the onion. You can add lemongrass or anything you fancy to flavour a stock depending on what you're going to use it for. Buying whole chickens and portioning is way cheaper, also means I can do skin on breasts / supremes which are great to pan roast.
21TonyK said:
The other thing I used to do is make a very (very) concentrated stock by clarifying and reducing to a jelly. Freeze this in vacpac bags and you have instant stock, way better than anything you can buy domestically,
I used to freeze that in ice cube trays and then bag up and keep in the freezer. 
UTH said:
I've only ever done this when using up the end of a chicken Sunday roast, but I'm finding more and more of the stuff I cook is requiring quite a lot of stock......I think I've read that chicken wings are good for using for stock......probably an obvious question but should I be going to the supermarket and buying a packet of chicken wings and then making stock in the same way I would with a carcass from a roast? Just seems like a bit of a waste of a packet of wings as they're not getting eaten?
I know the answer here might be to just do another roast, but that's not always on the cards, but using a pack of wings to make stock could be done any time.
Head to the butcher if you need more bones to make stock. Saves buying meat just for the sake of it. I know the answer here might be to just do another roast, but that's not always on the cards, but using a pack of wings to make stock could be done any time.
My wife used to go every week on a certain day, and get a few bags of chicken bones. I think we got them for free or next to nothing, but we did shop there a fair bit.
Edited by thepritch on Monday 24th February 23:47
I tend to eat game meat and rarely need to buy chicken from September to February. So chicken carcases in short supply and really essential to have a good base stock for pheasant, duck, partridge, woodcock etc.
I use 1kg of chicken wings roasted for 15-20 minutes then add stock veg give it another 15-20 minutes until some colour in wings and veg then transfer veg and wings to stock pot. Scrape up all the good stuff fromt he roasting tin into the stock pot add peppercorns and bouquet garni and cover in cold water. Bring to boil slowly and barely simmer for a good few hours - I stick in oven overnight.
When cool the chicken can be separated from the bones - surprising amount of meat. I separate the onion skins, blend the stock veg with a little bit of the stock and make a soup with the wing meat. About 4 generous portions of hearty soup from 1kg wings
In addition you'll have about a litre of stock. I reduce this by half to save on freezer space and have handy portions to use as the base for sauces, gravies and risottos. I make this most weeks through the winter. I'll make game stock and sauces combining a prepared chicken stock with suitable aromatics and the carcases from the game birds. There's not enough on them to make stock from a carcase or two but they will lend their own flavour to an already rich stock.
Given you're into your barbecuing, it's worth raiding your guests' plates for bones from any barbecue wings, thighs and drumsticks you have smoked to make a barbecue chicken stock. This makes next level filthy barbecue sauce.
I use 1kg of chicken wings roasted for 15-20 minutes then add stock veg give it another 15-20 minutes until some colour in wings and veg then transfer veg and wings to stock pot. Scrape up all the good stuff fromt he roasting tin into the stock pot add peppercorns and bouquet garni and cover in cold water. Bring to boil slowly and barely simmer for a good few hours - I stick in oven overnight.
When cool the chicken can be separated from the bones - surprising amount of meat. I separate the onion skins, blend the stock veg with a little bit of the stock and make a soup with the wing meat. About 4 generous portions of hearty soup from 1kg wings
In addition you'll have about a litre of stock. I reduce this by half to save on freezer space and have handy portions to use as the base for sauces, gravies and risottos. I make this most weeks through the winter. I'll make game stock and sauces combining a prepared chicken stock with suitable aromatics and the carcases from the game birds. There's not enough on them to make stock from a carcase or two but they will lend their own flavour to an already rich stock.
Given you're into your barbecuing, it's worth raiding your guests' plates for bones from any barbecue wings, thighs and drumsticks you have smoked to make a barbecue chicken stock. This makes next level filthy barbecue sauce.
oddman said:
I tend to eat game meat and rarely need to buy chicken from September to February. So chicken carcases in short supply and really essential to have a good base stock for pheasant, duck, partridge, woodcock etc.
I use 1kg of chicken wings roasted for 15-20 minutes then add stock veg give it another 15-20 minutes until some colour in wings and veg then transfer veg and wings to stock pot. Scrape up all the good stuff fromt he roasting tin into the stock pot add peppercorns and bouquet garni and cover in cold water. Bring to boil slowly and barely simmer for a good few hours - I stick in oven overnight.
When cool the chicken can be separated from the bones - surprising amount of meat. I separate the onion skins, blend the stock veg with a little bit of the stock and make a soup with the wing meat. About 4 generous portions of hearty soup from 1kg wings
In addition you'll have about a litre of stock. I reduce this by half to save on freezer space and have handy portions to use as the base for sauces, gravies and risottos. I make this most weeks through the winter. I'll make game stock and sauces combining a prepared chicken stock with suitable aromatics and the carcases from the game birds. There's not enough on them to make stock from a carcase or two but they will lend their own flavour to an already rich stock.
Given you're into your barbecuing, it's worth raiding your guests' plates for bones from any barbecue wings, thighs and drumsticks you have smoked to make a barbecue chicken stock. This makes next level filthy barbecue sauce.
Sounds good. Will have to give this a go.I use 1kg of chicken wings roasted for 15-20 minutes then add stock veg give it another 15-20 minutes until some colour in wings and veg then transfer veg and wings to stock pot. Scrape up all the good stuff fromt he roasting tin into the stock pot add peppercorns and bouquet garni and cover in cold water. Bring to boil slowly and barely simmer for a good few hours - I stick in oven overnight.
When cool the chicken can be separated from the bones - surprising amount of meat. I separate the onion skins, blend the stock veg with a little bit of the stock and make a soup with the wing meat. About 4 generous portions of hearty soup from 1kg wings
In addition you'll have about a litre of stock. I reduce this by half to save on freezer space and have handy portions to use as the base for sauces, gravies and risottos. I make this most weeks through the winter. I'll make game stock and sauces combining a prepared chicken stock with suitable aromatics and the carcases from the game birds. There's not enough on them to make stock from a carcase or two but they will lend their own flavour to an already rich stock.
Given you're into your barbecuing, it's worth raiding your guests' plates for bones from any barbecue wings, thighs and drumsticks you have smoked to make a barbecue chicken stock. This makes next level filthy barbecue sauce.
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