Is it Possible to Make Stock from Cooked Chicken?

Yes, it is absolutely possible to make a flavorful stock using cooked chicken bones and scraps. While many recipes advocate for using raw bones, cooked chicken remains a valuable and versatile ingredient that can still yield delicious results. Here’s a comprehensive guide on how to make stock from cooked chicken, along with tips and variations to enhance your stock.

Ingredients

Cooked chicken bones and scraps from roasted, grilled, or boiled chicken Water Optional vegetables: onions, carrots, celery Optional herbs and spices: bay leaves, thyme, peppercorns Optional salt to taste

Method

Prepare the Bones and Scraps

Gather the cooked chicken bones and scraps. Remove as much meat as possible for other uses. Some leftover meat and skin can add flavor to the stock.

Roast the Bones (Optional)

To enhance the flavor, you can roast the cooked bones in a 400°F (200°C) oven for about 30 minutes until they are deeply browned.

Combine Ingredients

Place the bones and scraps in a large stockpot. Add chopped vegetables if using. Classic choices include onions, carrots, and celery. Add herbs and spices if desired. Bay leaves, thyme, and whole peppercorns work well.

Add Water

Fill the pot with cold water, making sure it covers the bones and vegetables by about an inch or two.

Simmer

Bring the water to a gentle boil, then reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes.

Cook

Let the stock simmer gently for 4 to 6 hours. Longer simmering, up to 12 hours, can extract more flavor and nutrients. However, 4 to 6 hours is typically sufficient.

Strain

Once the stock is done, remove the large bones and vegetables with a slotted spoon.

Strain the stock through a fine-mesh sieve or cheesecloth into another pot or large container to remove smaller particles.

Cool and Store

Allow the stock to cool to room temperature. Refrigerate it for up to 4 to 5 days or freeze it for longer storage. If refrigerating, the fat will rise to the top and solidify. Skim off the fat if desired.

Tips

Richness

Using some raw bones in addition to cooked ones can enhance the stock’s richness.

Vegetable Variety

Feel free to add other vegetables and herbs based on your flavor preferences. Experiment with your favorite combinations.

Deglazing

If you roasted the bones, deglaze the roasting pan with a bit of water or wine to capture all the browned bits, then add this liquid to the stockpot.

By using cooked chicken bones, you can still create a flavorful and versatile stock that serves as a base for soups, sauces, and other dishes. The process is straightforward, requiring minimal effort to yield impressive results. So, the next time you have leftover cooked chicken bones, don’t throw them away. Instead, put them to good use and make a delicious chicken stock.