Can i make chicken stock from a cooked chicken carcass and raw chicken parts ?

I cooked a chicken last night and want to use the carcass for stock but i've also got extra uncooked chicken parts. Can i chuck it all in the same pot to make stock?|||Absolutely! This makes the best chicken stock for soup or even when you need a little bit of chicken broth for something.





I put everything in a big pot of water, get it boiling, then I lower the temperature and boil for about 2 hours on low. I also cover it, but that is not absolutely necessary. After it is done, I let it cool down a little and start getting all the bones and parts out. The easiest way is through a metal strainer, but getting some of the bigger parts out first with tongs helps.





You should immediately use it or refrigerate if if you plan to use it in the next day or so. If not, I let it cool down a bit more and pour it into ice cube trays and freeze it. Once they are frozen, I empty the cubes into freezer safe ziplock bags and put them back in the freezer. This way you can easily use a little or a lot when you need it.|||Yes. For a deeper more flavor stock, you should "paint" the cooked carcass and raw bones with tomato paste before you roast them. I would roast at 350F for 30 minutes. The tomato paste should be a deep maroon color, not burnt. After you have roasted the bones proceed as usual with the stock. For even more flavor. Hack the larger (leg and thigh) bones with a meat cleaver so the marrow is exposed before roasting. The natural gelatin in the bones will add a better palate feel to your finished soup or sauce. Happy cooking!|||Yes, you can. That's a great way to use up the carcass as well as the other uncooked parts.....except..............the liver and gizzard. They are organ meat and will impart a different flavor into the stock. I recommend adding in some carrots, celery, onion, bay leaf, salt and pepper for the most flavorful stock possible.|||yes you can, I often do. Just chuck your chicken in a nice big pan with an onion, quartered, a carrot chunkily cut, a couple of bay leaves, a few pepper corns and a couple of cloves. barely cover with water, bring to a boil then simmer, gently for 3 hours.


Strain into a large jug.


I then fill those little ice cube bags with the stock and freeze. Then you can defrost just the right amount when needed.|||Just simmer the parts (assuming you want to eat them and not just use them for stock). If you boil them, it will be tough. The carcass can be added at the same time. Remove the parts after about 40 minutes and remove the meat to do something else with and put the bones back in the stock pot.|||Certainly you can. It's best to add some chopped onion, leeks and carrots to it though, along with some salt and some ground black pepper. Bring to the boil, then let it simmer for around a half hour or so. Strain to recuperate just the liquid, (bouillon), it will be really tasty made this way.|||I am not "skint", but always bung the carcass into a big pot with stuff like lentils, rice, sweetcorn, peas, spuds, whatever.





Let it simmer away for a good while, and it is called "Dads bone stew"





It works !|||Sure you can. Brown that carcass in the oven for a nice brown chicken stock. Cover with water and simmer away. Its gonna be even better since you saved them bones!|||yes just boil it foe 50 min then drain