4 responses to “Roast Your Chicken Bones for Richer Stock”

  1. altdotanise

    Hey, Debbie, testing out your comments for you. 🙂
    On topic: I've got a roast chicken carcass I was going to turn into stock today. But are you suggesting I re-roast them first?

  2. debbie koenig

    Thanks, altdotanise! I've been told that it's a problem mostly for people using IE to comment on Blogger. Switching soon to WordPress, thank goodness…

    Anyway, no, if you've got a carcass from an already-roasted bird I wouldn't re-roast them. This is for when you've got chicken backs, etc, leftover from cutting up a chicken, or when you buy fresh bones specifically meant for stock. (That was the case with mine–sometimes I can score backs & scraps from my butcher, if I catch him before he makes his own stock. It's the only way I can afford his fancy-shmancy meat!)

  3. ChazFrench

    Hey Deb, quick suggestion, next time add a tablespoon of cider vinegar (or any acid) and it will help extract more of the minerals and the gelatin from the bones. Making your stock both more nutritious and it gives a richer mouth feel.

  4. debbie koenig

    Thanks, Chaz! Hadn't heard of that one before. I'll try it next time!

Leave a Reply