We roast a whole chicken about every 10 days or so. Once the carcass is picked clean, I throw it into the freezer till I have about a dozen, then chop them up, throw 'em in a big pot with peppercorns, bay leaves, carrots, onions, leeks and cook on the thing most of the day. It makes a huge amount of stock. Does anybody know the difference of using baked vs raw carcasses (carci?) for stock? Do you roast the bones first? Landreth, you’re the most quintessential carnivore I know. Any thoughts from anybody? Greg
If you roast the vegetables and add them to your carcasses you’ll have a brown chicken stock. You could further roast your carcasses if you wish, and a little tomato paste painted on the vegetables and bones for the second half of roasting will add a bit of color. Don’t forget the celery and be sure to taste for salt.
The main thing is the color with roasted vs. raw. It does make a great stock and if you reduce it enough, a really cool demi-glace albeit chicken.
Actually, just made some stock with 2 leftover Peking duck carcasses. Beautifully deep color and an awesome taste.
Great ideas. Never thought of roasting the veges. I did reduce it enough to get it viscous. I love that…