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What to do with all those chicken backs

Chicken Stock

Lots of chicken backs, wing tips, giblets (except for livers), etc.[1]
6–8 whole cloves garlic
6 slices fresh ginger
2 whole carrots and 4–5 stalks celery, broken roughly into pieces
1/2 cup fresh parsley (or thereabouts. Half a bunch, just the leafy part.)

Pack a saucepan loosely with all of the ingredients, close to the top. Fill with water to cover. Put on medium-low heat, bring to a boil, reduce to a slow simmer. Wait four hours or more. Drain the stock into a container, let the meaty parts cool to be comfortable (or put them in the refrigerator.) I use a stainless steel colander. Pick out the boiled chicken and save if for soup or salad. Throw out the bones and vegetables; a carrot simmered for six hours is a miserable insipid mushy thing.

This results in about a quart of extremely rich stock — if you chill it, it will set up like Jell-o — if you use a 3 quart saucepan.

  1. If you don’t have “lots” then add some chicken wings from the store. Before “buffalo wings” became popular, you used to be able to get them almost for free. Now they cost more than thighs. Thighs will actually work, but you really want lots of bones, so wings are better. []

{ 3 } Comments

  1. Semanticleo | 2008-Nov-21 at 17:12 (@758) | Permalink

    Do the same with that turkey frame…..

    As to turkey, try immersing it in a brine solution (many ways–see Google) for 24 hours in the ‘fridge. I use a 33 gal trash bag or you could use a cooler, but add some ice.

    Makes the meat, especially the breast, moist and seasoned perfectly.

  2. Charlie | 2008-Nov-21 at 17:51 (@786) | Permalink

    I’ve done the brine thing and been reasonably pleased with it; it just requires more preplanning than I seem to be able to cope with this week.

  3. jaed | 2008-Nov-23 at 08:09 (@381) | Permalink

    Pan-roasting the chicken pieces first makes a tremendous difference in the flavor. The veggies also. (Toss them with a little of some flavor-appropriate oil, put in a layer on a pan, roast at 425 or so for half an hour or so.)

    It’s different, much richer. I sometimes make stock from raw chicken as well if I want a lighter chicken flavor – but stock from roasted chicken and bones will put hair on your chest. ;-)

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  1. Spatchcocked Roast Chicken | Explorations | 2008-Nov-21 at 12:41 (@570) | Permalink

    […] above. Trim the last joint of the wings off. Save the back bone and wing tips for stock later. (See above.) Mince the garlic fine, and don’t be shy about bumping it up to 5–6 cloves, especially is […]

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