Making chicken stock is a great way to use up leftover chicken bones and parts while extracting maximum flavor and nutrition. However, there is some debate around how soon after cooking chicken you need to use the bones to make stock. Some say you must make stock immediately, while others believe you can wait a day or two. In this article, we’ll explore the different factors that affect how long after cooking chicken you can make stock and provide guidelines for the best results.
Can you make stock right after cooking chicken?
Yes, you can absolutely make chicken stock right after cooking and eating a chicken. The bones and carcass will be fresh and have plenty of flavor and gelatin to release into the stock. In fact, some chefs prefer to make stock this way to maximize flavor extraction.
As soon as your chicken finishes cooking, remove any excess meat for another use and reserve the carcass and bones. Place them directly into your stock pot with aromatic vegetables and enough water to cover. Bring to a gentle simmer and cook for 1-3 hours. Skim off any foam or impurities that rise to the surface while simmering. The end result will be a rich, tasty homemade stock.
Making stock immediately after roasting or cooking a chicken ensures the bones are still moist and haven’t dried out. This helps draw out nutrients like collagen, gelatin, and minerals into the broth. It also prevents the chicken flavor from dissipating so your stock will be full of chicken essence.
How long can you wait before making stock?
You don’t have to make your stock immediately after cooking chicken. The bones and carcass can keep in the fridge for 1-2 days before flavor and gelatin extraction becomes compromised.
Here are some guidelines for maximizing your leftover chicken bones:
– Within 2-3 hours after cooking: Best for flavor and gelatin extraction. The bones are still moist and will impart lots of chicken taste.
– Within 12 hours: Still very good. The bones have cooled completely but still have plenty of moisture and gelatin left.
– Within 24 hours: Good. The bones start drying out a bit but can still contribute flavor and body.
– 48 hours: OK, but flavor and gelatin yield decreases. The bones are quite dry and have less to offer the stock.
– 72+ hours: Not recommended. At this point the bones have dried out significantly and your stock will be weak.
For best results, use chicken bones for stock within 36 hours of cooking, and ideally within 24 hours. The sooner the better for max gelatin content. If you can’t make it right away, store chicken bones in an airtight container in the fridge until ready to use. You can also freeze bones for later use.
Tips for saving bones for stock
If you don’t have time to make your chicken stock immediately after cooking, here are some storage tips:
– Let bones cool completely before refrigerating. Don’t put hot bones straight into the fridge.
– Place bones in an airtight container or zip top bag. This prevents moisture loss.
– If bones have bits of meat or skin attached, refrigerate within 2 hours, per food safety guidelines for cooked poultry.
– When ready to use, place chilled bones and any drippings into a pot. Add water just to cover and slowly bring to a simmer.
– For a weaker stock from older bones, simmer for longer, up to 8 hours. This will extract more collagen and gelatin.
– Avoid adding acidic ingredients like tomatoes or wine to older bones, as this can hinder gelatin extraction.
Does it matter what part of the chicken you use?
Yes, the chicken part does matter when making stock. Some bones and cartilage-rich parts impart more flavor, body, and nutrients than others.
Here is a quick overview:
Best Parts for Stock
– Carcass and backbone: Contains lots of collagen for body, gelatin, and minerals like calcium, magnesium, and phosphorus. Imparts deep chicken flavor.
– Feet and neck: Also rich in collagen and gelatin. Provide body and a thicker mouthfeel.
– Wings: More collagen than meat, which is good for stock. Also add chicken flavor.
– Drumsticks: Provides flavor, collagen, and gelatin. Meat can be removed for another use.
Good Parts for Stock
– Thighs and legs: Offer flavor and some gelatin when bone-in and skin-on. Debone first to use meat for another recipe.
– Roasted bones: Give caramelized, roasted flavors. Don’t produce quite as much gelatin but still add taste.
Avoid for Stock
– Breasts: Low in connective tissue so they don’t contribute much body or gelatin to stock. Can use for flavor but not the best.
– Liver, kidneys, giblets: Offal imparts strong flavors that are often overpowering in stock. Better for other recipes.
– Meat scraps: Don’t add much gelatin, collagen, or nutrients for stock. Use leftover meat in salads or sandwiches instead.
In summary, choose bones, feet, necks, wings, and leg portions for the most collagen-rich chicken stock. Avoid lean breast meat and offal.
Should you roast the bones first?
Roasting bones before making stock will add darker color and richer, deeper flavors. The dry heat caramelizes the exterior of the bones, creating complex roasted notes.
However, roasting reduces some of the gelatin and collagen content as it cooks off moisture in the bones. So roasted bones won’t produce quite as thick or gelled a stock.
Here are some benefits to roasting bones:
– Deeper, more complex flavors
– Caramelized, savory notes
– Darker, richer stock color
– Can roast with aromatics for more flavor infusion
And some downsides:
– Less gelatin and collagen extracted
– Not as thick or gelled
-Process takes longer with roasting time
In the end, it’s a personal choice whether to roast or not. Roasting produces bolder, richer stock but not as thick. For lighter, cleaner flavor, don’t roast the bones. Monitor the stock as it simmers so it doesn’t over-reduce too much.
What is the ideal water to bone ratio?
The ideal water to bone ratio when making stock is roughly 2 quarts of water per 1 pound of bones.
This ratio ensures the bones have enough water to extract their collagen, gelatin, and flavor compounds efficiently. Too little water and the liquid will be too concentrated. Too much water results in a weak, diluted stock.
Some guidelines when calculating your ratio:
– Weigh bones after roasting and trimming excess fat or meat
– 2 quarts water per 1 pound bones is a good starting point
– For a thicker, richer stock use less water such as 1.5 quarts per pound
– Add more bones rather than less water for concentrated stock flavor
– Can top off with more water if stock reduces too much while simmering
Monitor the consistency as your stock simmers. It should reduce somewhat but not excessively. Taste and adjust water as needed to achieve the desired richness and body. The exact ratio depends on personal preference and batch size.
What vegetables should you add?
Vegetables are a must for adding aromatic flavor to chicken stock. Avoid cruciferous veggies like broccoli or cabbage which can impart off-flavors.
Some great vegetable choices include:
Aromatic Vegetables
– Onion: Provides sweetness and depth
– Carrots: For subtle sweetness and earthiness
– Celery: Adds clean, herbal notes
– Leeks: Offers delicate onion-like flavor when cleaned thoroughly
– Fennel: Imparts light licorice essence
Herbs and Seasonings
– Garlic: Whole cloves lend mellow, rounded garlic flavor
– Peppercorns: For subtle heat and spice complexity
– Bay leaves: Contribute woodsy, herbal complexity
– Parsley: Fresh parsley stems add clean green flavor
– Thyme: Earthy notes and aroma
When adding vegetables, larger pieces are better than small diced. Keep them in big chunks or halves to allow flavor infusion but easy removal after simmering. Ensure any herbs are fresh for maximum impact.
Does salt help extract flavor?
Yes, adding a small amount of salt while simmering chicken stock helps enhance overall flavor. Salt assists in extracting the savory compounds from the bones, cartilage, vegetables, and herbs.
Here are some tips for salting your stock:
– Use 1 teaspoon salt per quart of water as a general guideline
– Add salt once stock reaches a gentle simmer
– Stir to dissolve salt completely before reducing heat
– Taste and add more salt in small increments as needed
– Don’t worry about making stock salty – you can reduce salt later when using stock in recipes
A pinch of salt works to amplify all the aromas, leading to a richer, deeper tasting stock. Just be careful not to over-salt your stock. Start with a little salt and add more to suit your taste preferences.
Should you skim the foam off?
It’s recommended to skim off any foam, scum, or impurities that rise to the top as your chicken stock simmers. Though not necessarily harmful, the foam can lend an off-putting appearance and flavor.
Here are some tips for skimming:
– Use a ladle or spoon to gently lift the foam off and discard
– Skim periodically during simmering as needed
– Foam is made of coagulated proteins and won’t hurt the stock, but better removed
– Be careful not to remove too much liquid, aim just for the foam
– Skim fat droplets as well for a clearer, cleaner stock
Also consider using a fat separator when straining the finished stock. The fat and foam will rise to the top where it can be poured off before using the stock.
Thorough skimming results in a cleaner, clearer chicken stock with more appetizing flavor and aroma.
How long should you simmer the stock?
Chicken stock should simmer gently on the stove for 1-3 hours to extract optimal flavor and nutrients.
Here are some tips for simmer times:
– At minimum, simmer for 60-90 minutes
– For a short stock, 1-2 hours is sufficient
– For maximum extraction, simmer up to 3 hours
– Gently bubbling is ideal, avoid a rolling boil
– Check and top up water level if reducing too much
– If using older bones, simmer longer to draw out more collagen
Simmering too briefly may result in a weak, watery stock that didn’t fully extract flavors from the bones. But excessive simmering can make the stock cloudy and overly concentrated as well.
Pay attention while your stock bubbles away. Top up with boiling water as needed and adjust the heat to maintain a gentle simmer. Low and slow extraction is key for fantastic chicken stock flavor.
Should you strain the stock when finished?
Yes, you should strain homemade chicken stock after simmering to remove all the solids. Straining results in a clear, clean-tasting final product.
Here are some tips:
– Use a mesh strainer or cheesecloth-lined colander to catch all the particles
– Press the solids with a spoon or spatula to extract all liquid
– Cool stock slightly before straining if time allows – some fat may solidify on top for easier removal
– Discard the strained-out solids or pick off any salvageable meat to use in other recipes
– Pour the strained stock into containers and allow to fully cool before refrigerating or freezing
Don’t skip this straining step – it makes a big difference in the clarity and appeal of your final stock product. The little bits of vegetables, foam, herbs, and fat get filtered out through straining so you’re left with pure, clean-tasting homemade chicken stock.
How should you store and freeze chicken stock?
Properly stored, homemade chicken stock will last up to 5 days refrigerated and 6 months frozen.
Here are some storage tips:
– Let stock cool completely before refrigerating or freezing
– Store in air-tight containers – mason jars, food storage containers, or freezer bags
– Leave at least 1 inch headspace for expanding ice crystals when freezing
– Label containers with name and date before storing
– Refrigerate for up to 5 days or freeze for up to 6 months
– Freeze in recipe-sized portions for easier use in cooking
– Once thawed, use within a few days – don’t re-freeze
Also consider reducing stock before freezing to condense the flavor. Simply simmer uncovered until reduced by half for a more concentrated, space-saving stock.
With proper storage in the refrigerator or freezer, homemade chicken stock is ready when you need it for soups, braises, gravies, and more!
Conclusion
To summarize, you can make fresh, flavorful chicken stock using bones anywhere from immediately after cooking up to 1-2 days refrigerated. For best results, use chicken parts rich in collagen like wings, legs, and necks simmered for 1-3 hours with vegetables. Strain the stock before use for maximum clarity. With proper storage in the fridge or freezer, homemade stock can be enjoyed for up to 6 months. Now go enjoy the aromas and flavors of homemade chicken stock!