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    You are in: Home / Recipes / Chicken Stock Using Carcass Recipe
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    Chicken Stock Using Carcass

    Chicken Stock Using Carcass. Photo by Keilty

    1/3 Photos of Chicken Stock Using Carcass

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Peter J's Note:

    A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining.

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    Ingredients:

    Serves: 12

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place chicken carcass in medium sized pot and just cover with water.
    2. 2
      Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates.
    3. 3
      Skim fat from the top of the broth.
    4. 4
      Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
    5. 5
      Allow stock to cool uncovered.
    6. 6
      Strain into a storage container and either use immediately or freeze for later use.

    Ratings & Reviews:

    • on April 25, 2010

      55

      This recipe was just what I was looking for. It smelled delicious and I can't wait to make some soup with it. BEWARE, though... if you boil your liquid while making the stock, the fat will emulsify and it will turn out cloudy and not very tasty. (Trust me, I did it.) After searching ehow, I found that you can add 2 egg whites (lightly beaten) and shells, 2 T water, 1/2 t vinegar per qt of stock and simmer for 5 minutes. Surprisingly, this clears the stock right up. (I was very skeptical... especially about the shells but it worked like a charm!) I know I'll be using this recipe over and over again (hopefully without the clarifying step next time!). Thanks so much for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2013

      55

      Very nice and day. I used a grease separator to skim off the grease. That made it very easy. My bird must not have been very flavorful so I ended up adding some Better Than Bouillon chicken paste at the end before making soup. Because of the ginger in the stock, I decided to turn this stock into an Asian soup Tom Yum Gai (Thai Hot & Sour Chicken Soup) . It turn out perfect. Thanks for posting, Peter.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2009

      45

      Followed the recipe. Next time I will double the veggie amounts for more flavor.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Chicken Stock Using Carcass

    Serving Size: 1 (137 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 8.9
     
    Calories from Fat 0
    17%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 8.5 mg
    0%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.8 g
    3%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    chicken carcasses

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