I believe “fowl” play is happening to our feathered culinary favorites. After picking over these roasted juicy birds, chicken lovers are throwing carcasses out. Julia Child would turn in her grave; this is a gastronomic sin.
In the past, I’ve thrown my fair share of bones in the trash. How many meals were lost? Gasp!
Sure, using raw fowl helps creates a perfect clear broth, but this is not about mustering up restaurant quality stock. It is about using the entire bird to extend your culinary and dollar advantage.
It’s simple: take the roasted carcass and place in a stockpot. Fill with water, one inch over the bird. Chop up some vegetables, herbs, add some seasoning; simmer for 2 hours. If the carcass came with the innards, add the raw neck bone too.
If you are throwing out your roasted carcasses, I challenge you to a culinary resolution: keep the bones and make a soup.
Roasted Chicken Stock
1 roasted chicken carcass, 3.5 pounds. (I use Browder’s Birds.) Do not discard the neck that comes with the chicken, use for the stock.
2 bay leaves
1 teaspoon of peppercorns
Fronds from one small fennel bulb
Sprig of thyme
1 small turnip, cut in half
2 garlic heads, cut in half
1 bunch of parsley stems
1 small onion cut in half
3 celery stalks, cut in half
1 parsnip, cut in half
2 carrots, cut in half
2 tablespoons of sea salt
Place the chicken carcass, vegetables and herbs in a large stock pot. Pour in cold water so it covers the contents by one inch. Place over medium heat until it reaches a slow boil. Lower the heat to low and simmer for two hours, partially covered. Strain the stock; reserve or freeze.
Makes about 12 cups.
Want to make rice noodle egg drop soup with shiitakes, cabbage and chicken with your homemade stock? Visit Out East Foodie for the recipe.