roasted chicken bones for stock

[Guest guest]

In a message dated 2/26/02 5:49:56 PM Central Standard Time, cgd@...

writes:

> After roasting a chicken (or turkey...) do you save the bones/carcass and

> use it in stock? Is this as nutritious as fresh/raw bones being used for

> stock? Maybe the gelatin isn't there anymore? I wonder about this when I

> am planning on cooking up a whole chicken. I LOVE the taste of roast

> chicken, but when i see a chicken nowaday i think " stock " ! :-) But I

> don't want to use a whole beautiful chicken to make stock because after so

> much cooking the meat isn't very tasty or palatable, even for use in

> fillings in burritos etc. , in my opinion. I guess the best solution is to

> get a source for necks, backs, chicken parts for stock.. and cook the whole

> chickens how I wish. Or cut the whole chicken up and save the necks and

> backs in the freezer for use later in stocks. Anyway, any advice along

> these lines would be helpful for me.

>

> By the way, in the cookbook " Roasting " by Barbara Kafka she recommends

> snatching the chicken bones off of people's finished plates and saving them

> for stock. Yuk?

>

> Thanks

> Carolyn

I don't know if this particular group will deem it correct to boil your

leftover chicken but I'm too cheap to toss ours out so I make it into soup

which we eat for lunch the following day. Agree with you that boiled chicken

is not a tasty dish.

Belinda

LaBelle Acres

www.labelleacres.com

[Guest guest]

After roasting a chicken (or turkey...) do you save the bones/carcass and use it

in stock? Is this as nutritious as fresh/raw bones being used for stock? Maybe

the gelatin isn't there anymore? I wonder about this when I am planning on

cooking up a whole chicken. I LOVE the taste of roast chicken, but when i see a

chicken nowaday i think " stock " ! :-) But I don't want to use a whole beautiful

chicken to make stock because after so much cooking the meat isn't very tasty or

palatable, even for use in fillings in burritos etc. , in my opinion. I guess

the best solution is to get a source for necks, backs, chicken parts for stock..

and cook the whole chickens how I wish. Or cut the whole chicken up and save

the necks and backs in the freezer for use later in stocks. Anyway, any advice

along these lines would be helpful for me.

By the way, in the cookbook " Roasting " by Barbara Kafka she recommends snatching

the chicken bones off of people's finished plates and saving them for stock.

Yuk?

Thanks

Carolyn