I'm going to start roasting two whole chickens a week for my gym gains, but I feel bad about throwing away all the bones. I knew about chicken stock made from bones but I never really made it myself, so I'm thinking of trying it now. What do you guys use chicken stock for? And what vegetables do you throw in the mix for it?
>>21667925>use chicken stock forrice>what vegetablesbroccolithe meal I’ve outlined should be right up your alley
>>21667925>What do you guys use chicken stock for?soup, stew, rice...anything you'd cook with liquid. it freezes well if you're not gonna use it right away. you don't necessarily need vegetables in it but if you want can add celery, onion, carrots and any aromatics and herbs you want.
>>21667925Yep, I always float an entire game hen in my stocks. Just looks so cute.
https://youtu.be/IEd-A72jHkU?t=407
>>21667925Cooking. Anything with liquid. Carrots, celery, onion, parsnips are good too and pretty cheap. Use the scrap meat left over and make chicken soup with the broth. Or straight up drink it it's loaded with collagen
>>21667925I normally toss just garlic and onion in mine. I use it for soup, or cook rice in it for extra flavor. Very rarely I’ll make a gravy with it.Like >>21667951 mentioned you can freeze stock to save for later, and if you don’t feel like making stock yet you can just freeze the chickens carcasses
>>21667925I don’t know much about stock and all that, but if you get an instant pot it will cook up a chicken real tender and leave you with awesome broth. I do that with chicken quarters because they’re like $0.80 per pound
>>21667925>put bones in a pot>fill pot with water>bring it to just barely boiling>leave it like that for 6 hourscongratulations youve made stockadd flavourings like herbs and vegetable scraps to make it taste better
It's like having wholesome flavor in your freezer at all times. My favorite thing to do is lightly braise vegetables in some stock, evaporate it, then sear them in oil
>>21669999NOOOOOOOOOOOOOOOOOOOOOO I WANTED THAT GET, IT SHOULD HAVE BEEN ME!!!!!!!!
>>21667925> gains eating> chicken stock Perfect anon. You must make stock. Not only does it mave a million culinary uses but its incredible by its self. Its got almost no macronutrition to it but it's loaded with callogen which is probably good for your joints ( as well as skin). Its also has electrolytes and best of all I think is its very satisfying. In a world of clean eating sometimes a warm soothing cup of something helps you resist something toxic to gains. I make it every week. Store it in Mason jars in fridge. Here is another awesome use:Take some of your picked roasted chicken and pack it Into a container, then pour fresh, still warm, unskimmed chicken stock over the chicken so its totally covered, then seal up container and refrigerate. The stock turns solid when chilled ( like jello) and all the fat collects at the top. This has a preserving effect. While pulled roasted chicken can start getting a tad gamey after a few days on the fridge, the submerged in stock chicken maintains freshness quite a bit longer. I generally keep a little more than half the chicken fresh and just eat it for 3-4 days, then transition to the stock based chicken. Since the 2 quarts a week I make is alot to go through i also give some to my dog, and occasionally freeze some to maintain a strategic stock reserve
>>21667925>Chicken stockInsanely based, you're on a path to be a culinary expert. Stock can be used in damn near anything - soups, fried rice, fried noodles, pasta, use it deglaze the pan, use it to add depth to sauces, or just reduce the stock into a sauce itself.
Dumb question here, are you supposed to wash the bones if you're making it from a rotisserie chicken carcass? (To take away all the impurities/bits of meat?) And are you supposed to skim the foam at the top like you do for chicken soup?
>>21670309I just skim the foam, usually that's enough
Soups, broths, sauces, rice. Lot of good nutrients in the bones when you boil em.
>>21667925How many calories would you say does fresh chicken have per 100g? I want to do the same but a whole chicken sliced in 4 parts, with the skin, and since I have a scale I can actually be more careful. >>21669999Checked
>>21670339>How many calories would you say does fresh chicken have per 100g?About a 130 maybe
>>21670308>>21670303Damn, I've never had such an affirmative response to something I've done, like I do from a bunch of anonymous strangers about boiling chicken bones.Anyway this is the result of my first attempt. At 3 liters of water for around 4 hours simmering with lid off, I don't know if it's the right amount of reduction, but with how much chicken I'm going to eat I guess I'll figure out the times and ratios eventually. Thanks to everyone who posted in the thread, I'll probably use this with rice or make some quick chicken noodles soup. Maybe start adding it to my ragu sauce in the future instead of bouillon cubes.
>>21670309No dude the more bits the better. Little bits of meat, Lots of skin, everything. The skin has tons of gelatin that adds body to the final product. Just pour through a strainer when done. Usually fish out the larger chunks with some tongs, then pour through a collender, then a sieve. Then usually a finer sieve to get it night ans smooth. Then pour into a jar and let it cool at room temp for a while ( fat separates better) then toss in fridge. Leaving the fat layer on top helps keep it fresh. Plus its easier to skim when the stock solidifies.
>>21670693There is no magic amount of reduction, its kind of a too taste thing. But you can always add more water so I error on the thicc side. I know its hitting right if it turns into something that has the consistancy of jello in the fridge. Then it can be added by the scoop to dishes I want to flavor up, or cut abough 50/50 with water if I want a light chicken stock like you might use to cook rice or beans in. Or just drink like chicken coffee. Ngl im 48 hours into a fast and I am really hoping the stock jar in my fridge is still good. I just got back from vacation so its pretty old. This will be a good test of the fat skim preservation method.
