Have you ever finished a delicious roast chicken dinner and wondered what to do with all those bones and bits left on your plate? You’re looking at what chefs call a “chicken carcass” – and it’s much more valuable than you might think! As someone who hates food waste, I’ve learned that these leftover bones are culinary gold. Let’s dive into everything you need to know about chicken carcasses and why you should never throw them away.
Understanding What a Chicken Carcass Actually Is
A chicken carcass is basically the skeletal frame of a chicken after most of the meat has been removed. When you’ve carved off those juicy breasts, thighs, and drumsticks, what remains is primarily:
- Bones: The entire skeletal structure
- Cartilage: Found at the joints
- Skin: Any remaining bits that weren’t eaten
- Residual meat: Those small pieces still clinging to the bones
- Sometimes giblets: Depending on how the chicken was processed
Think of it as the chicken’s “infrastructure” – the parts that held everything together but aren’t typically served as main dishes themselves
Why Chicken Carcasses Are Kitchen Gold
I used to toss chicken bones in the trash without a second thought. Big mistake! The carcass contains collagen-rich bones and connective tissues that, when simmered slowly break down into gelatin. This creates that rich silky mouthfeel in homemade stocks and soups that you just can’t get from a box or can.
Plus making your own stock from carcasses is
- Incredibly cost-efficient (free, if you’re already buying whole chickens)
- More flavorful than store-bought alternatives
- Lower in sodium than commercial products
- Packed with nutrients like iron and collagen
- A great way to reduce food waste
The Nutritional Power of Homemade Chicken Stock
Homemade chicken broth isn’t just delicious – it’s actually good for you! When you simmer a chicken carcass, you extract:
- Collagen: Great for joint health and skin elasticity
- Bone marrow: Rich in iron and nutrients
- Minerals: Including calcium, magnesium, and phosphorus
- Amino acids: The building blocks of protein
Many health enthusiasts consider bone broth a “superfood” because of these nutritional benefits. And making it yourself means you control exactly what goes in – no preservatives or excessive salt.
How to Make Amazing Chicken Stock From a Carcass
Making your own chicken stock is surprisingly easy. Here’s my go-to recipe:
What You’ll Need:
- 1 chicken carcass (raw, roasted, or rotisserie)
- 1 large onion, quartered (no need to peel)
- 1-2 large carrots, roughly chopped
- 1-2 celery ribs, roughly chopped
- Handful of fresh parsley
- 1 tsp salt (to start)
- 1/4 tsp black pepper or whole peppercorns
- Water to cover everything
Simple Instructions:
- Place the chicken carcass and skin in a large stockpot
- Add your roughly chopped vegetables
- Cover everything with cold water
- Season with salt and pepper
- Bring to a boil, then immediately reduce to a gentle simmer
- Partially cover the pot and let it simmer for at least 4-5 hours (longer is better!)
- Occasionally skim any foam from the surface
- Remove large bones with tongs
- Strain the stock through a fine-mesh strainer
For an even more concentrated stock (great for storage), continue simmering for another 1-2 hours after straining.
Storage Tips for Your Homemade Stock
Once you’ve made your liquid gold, proper storage is key:
- Refrigeration: Good for 4-5 days
- Freezer: Will keep for 6-9 months
- Pressure canning: Can be stored up to a year
I like to freeze stock in ice cube trays or muffin tins, then transfer the frozen portions to freezer bags. This way, I can grab exactly the amount I need for recipes!
Beyond Basic Stock: Creative Uses for Chicken Carcasses
Your humble chicken carcass can do more than just make basic stock. Here are some other amazing uses:
1. Slow Cooker Carcass Soup
Turn your carcass into a complete meal by adding:
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- Your favorite herbs and spices
- Egg noodles or rice (added near the end)
Cook on low for 6-8 hours for an effortless chicken noodle soup that beats anything from a can!
2. Concentrated Sauce Base
Reduce your strained stock further until thick and intensely flavored. Use this as a base for:
- Pan sauces
- Gravies
- Risottos
- Cooking grains
3. Pet Food Supplement
Properly cooked and with all bones removed, the meat and broth can be a nutritious addition to pet food. Always check with your vet before giving to your furry friends!
Common Questions About Chicken Carcasses
Is a chicken carcass safe to eat directly?
No! A raw chicken carcass is not safe to eat directly due to the risk of salmonella and other bacteria. Always cook thoroughly before consuming any part of it.
Can I use a rotisserie chicken carcass from the store?
Absolutely! In fact, rotisserie chicken carcasses make exceptional stock because they’re already roasted, which adds depth of flavor.
How long should I simmer my chicken carcass?
For optimal flavor extraction, simmer for at least 4 hours. However, 6-8 hours will yield an even richer stock. Some people even go overnight in a slow cooker set to low.
Can I reuse a chicken carcass to make stock a second time?
While technically possible, the second batch will be significantly less flavorful. Most of the goodness gets extracted in the first simmering.
What should I do if my stock tastes bitter?
Bitterness usually happens from boiling (rather than simmering) or from including too many vegetable scraps. Try adding a small splash of acid like lemon juice or vinegar to balance the flavor.
Troubleshooting Your Chicken Stock
Sometimes things don’t go as planned. Here are solutions to common issues:
- Too greasy: After refrigeration, skim the solidified fat from the top before using.
- Cloudy stock: Use a lower heat and avoid stirring too much during simmering.
- Not gelatinous enough: Add more collagen-rich parts like chicken feet or wings next time.
- Too salty: Dilute with water or use in recipes where you can control additional salt.
The Environmental Impact of Using Chicken Carcasses
Using every part of the chicken isn’t just good for your wallet and health – it’s great for the planet too! When we toss chicken bones, we’re:
- Contributing to food waste (a major environmental issue)
- Missing an opportunity to get more value from what we’ve purchased
- Likely buying packaged stocks with additional packaging waste
By making stock from carcasses, we’re practicing a traditional form of sustainability that our grandparents would recognize.
Conclusion: Don’t Throw That Carcass Away!
Next time you finish a roast chicken dinner, remember that the carcass is not trash – it’s the beginning of your next culinary creation! With minimal effort, you can transform those leftover bones into nutritious, delicious stock that will elevate your cooking and save you money.
The humble chicken carcass truly represents the essence of waste-free cooking: taking something most people discard and turning it into something valuable. Your soups, sauces, and braised dishes will thank you, and you’ll never look at chicken bones the same way again.
So, what are ya waiting for? Save that chicken carcass and start simmering! Your taste buds (and wallet) will be so glad you did.
Bones for chicken stock
I use chicken bones to make chicken stock. I find that it makes a great all-rounder, clear stock with good flavour at store-bought strength. Specifically, I use chicken carcasses, also known as chicken frames, (see photo below) which litre for litre are the most economical cut.
What is a chicken carcass? A chicken carcass are the bones and cartilage “frame” of the chicken after all the meat has been cut off (breast, drumsticks, thighs, wings). There’s usually a decent amount of meat left on it, but it depends how nifty the butcher is with his knife skills! The balance of meat, bone and residual fat on a chicken carcass gives an excellent balance of flavour, valuable nutrients and collagen, as well as making a nice clear stock. They’re readily available here in Sydney from butchers and even grocery stores.
Some recipes will opt to use chicken pieces with meat and skin to make stock. I share my thoughts on this below! (Spoiler: I don’t agree!)
Vegetables and herbs for stock
Here are the other ingredients in homemade chicken stock:
- Bay leaves, thyme, parsley, black peppercorns – Herb and spice aromatics, a fairly standard selection for most stocks including beef stock and vegetable stock.
- Onion, celery and carrot – Again, familiar building-block ingredients in most stocks and many Western dishes. The root vegetables add subtle sweetness as well as a freshness and complexity to the stock.
- Cider vinegar – A little vinegar helps extract nutrients from the bone. We only use a splash, you cannot taste it nor does it make the stock discernibly sour at all.