Keep your chicken carcasses!

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  • sugarkane1234
    sugarkane1234 Posts: 51 Member
    I keep a quart-sized Ziploc bag in the freezer and put cleaned veggie "discards" in it: onion skins, the end of the onion (I don't usually keep the root end, since it can be somewhat dirty), bottoms and small middle part of celery, carrot peels or thoroughly cleaned tops, garlic tops (I usually grate my garlic, so there is generally a small piece leftover), Portobello mushroom stems, etc.

    I call them my Stock Bits. Whenever I have a chicken carcass, I have veggies ready to flavor the stock!

    AMAZING!! Such an awesome idea :D I'm stealing it!

    I can't believe I never thought of this! I love it!
  • karensdream
    karensdream Posts: 135 Member
    I keep a quart-sized Ziploc bag in the freezer and put cleaned veggie "discards" in it: onion skins (which impart a lovely hue to the stock), the end of the onion (I don't usually keep the root end, since it can be somewhat dirty), bottoms and small middle part of celery, carrot peels or thoroughly cleaned tops, garlic tops (I usually grate my garlic, so there is generally a small piece leftover), Portobello mushroom stems, etc.

    I call them my Stock Bits. Whenever I have a chicken carcass, I have veggies ready to flavor the stock!
    I do this as well. I also keep the top leafs off celery when I clean it, and carrot peels. Makes a great stock. I freeze in 4 oz baggies and also make it in ice cube trays.
  • KrazyAsianNic
    KrazyAsianNic Posts: 1,227 Member
    I always save my carcass for soup. Normally I make the stock by boiling the carcass, onion, celery, and carrots together.
  • buzzcockgirl
    buzzcockgirl Posts: 260 Member
    I use every bit of a whole roast chicken! Whenever Safeway has them for $5 on Fridays, I buy 2. We eat for dinner, lunch, etc. When I've got all the GOOD parts off (for dinner, sandwiches) I pick every last little bit of meat off that I can and throw in a large ziploc in the freezer. These chicken bits are what I use when I make a white chicken chili, or enchiladas or something where the chicken doesn't have to look 'good'. Then I take the carcass and any little bits that are still on it and boil it with all the veggies (carrot, celery, onion, bell pepper). I never add salt or pepper or anything, maybe some garlic or a bay leaf.
    Once it's done simmering (I am impatient- couldn't let it go for hours and hours-- maybe just one hour!) I pour it into mason jars (or old spaghetti sauce jars) and let it cool (keep it about 3/4'' inch from top)... and freeze it!
    When I'm making soup, chili, boiling rice or quinoa - I use one of these jars. This stock is super low in sodium and plenty flavorful!

    Gotta use everything you can - get your money's worth outta that chicken!!

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