I have a bunch of saved chicken parts in the freezer and need to clear some space. Some of the spines and necks were just tossed in a Ziploc bag and have a good amount of freezer burn. Should I care at all since I'm not eating them and just using them for stock? Will it have much impact on the final product?
Announcement
Collapse
No announcement yet.
Chicken Stock Question
Collapse
X
-
Club Member
- Jun 2018
- 342
- Centreville, VA
-
GMG Daniel Boone
Weber Spirit E-310
GrillGrates
Weber Performer Premium 22"
Vortex
Slow 'N Sear 2.0
Drip 'N Griddle Deluxe
EasySpin Grate
Cajun Bandit Rotisserie
Weber 26" Kettle
XL Slow 'N Sear
FireBoard
Maverick XR-50
Thermoworks Thermapen
Instant Pot Accu Slim Sous Vide Circulator
Tags: None
-
Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Completely defrost all the pieces and drain. Then..... Ok, hang on to your seat.... THOROUGHLY RINSE ALL OF YOUR PARTS. You can rinse thoroughly and painstakingly, piece by piece as I do. Or you cans fill and drain a large cambro or stock pot multiple times, collander and dunk, soak and pull or any variations of.
drain the bones and roast dark. Then make your stock from there.
be sure to use parchment/foil or the pan will be a pain to clean
get your finger all in those parts and such to clean the crud out. Don’t roast a chicken thigh or meat but rinse well. Bones n such do roast.
- Likes 5
Comment
-
fzxdoc Like surfdog said. Eliminates a TON of crud. Also run your fingers in the spine after breaking it in two. Get rid of all that black part from
organs. Such a cleaner stock. In no longer blanch but that a "hella clean" stock. 👍 i personally found that I lost a little flavor. Some mouth feel perhaps. Not sure really, just something? Wings, wing tips and chicken feet roasted are perfect. At work it was whole wings and chicken feet. Home feet and wing tips or just tips.
- 2 likes
-
I also freeze chicken carcasses for stock. One thing I've noticed though is roasted bones, by themselves, simply do not deliver enough 'chicken flavor'. So, I will typically mix in some raw meat as well - the smaller chopped the better. This is something I've learned over the years through trial and error.
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
-
jumbo7676 The part doesn't really matter. I usually go with whatever is cheapest. fzxdoc No - I don't get foam from raw chicken. Also, I don't use it in lieu of roasted bones, I use it in addition to roasted bones. My stock pot has a built in colander. Once the stock is done I lift out the colander and it removes most of the stuff. The stock itself will still be cloudy so will put a fine mesh conical strainer in its stand in another stock pot and pour the stock through the strainer. The end result is a beautiful looking (and tasting) stock. No foam to skim.
- Likes 3
Comment
-
Club Member
- Aug 2015
- 127
-
Weber 22 with SnS
Weber 330 Spirit Gasser
Too many thermometers to count
Two kids
Not enough sleep
I tend to use the left over carcass from a roasted or beer can chicken. I know that is the not the raw, cleanest, purest chicken flavor because of the rub and smoke, but I like the rich flavor from all the leftover small meat on the bones.
But, honest question, is there a downside to using a pre-cooked bird, other than non-traditional stock flavor? I wonder if I am missing something.
(pics are from last weekend. I tend to freeze the stock in large ice trays. Before my fridge died and I could still freeze things!)
- Likes 2
Comment
-
Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
I never do the cooked carcass anymore unless I’m desperate. Too many complaints from the customers at home. Too Smokey, not normal stock, the rice taste funny etc.. fogettaboutit.
edit: I also don’t use celery unless need to use it. FIFOLast edited by HouseHomey; April 26, 2020, 05:19 PM.
Comment
-
Founding Member
- Jul 2014
- 2586
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
I use mainly/all back portions. They are $.59/lb when chicken goes on sale by me. I roast them first. I usually also add some feet, which I have not roasted up until now, but will after reading something HouseHomey wrote somewhere here. I roast my mirepoix, too, although lately, I have cut back on the amount of mirepoix. My last batch in the 10qt Instant Pot had great chicken flavor. I also don't add salt.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment