roasted chicken bones for stock

[Guest guest]

>After roasting a chicken (or turkey...) do you save the

>bones/carcass and use it in stock?

Yes

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

I dunno. Probably not, but it's free nutrition. The question is:

would there be anthing damaging in it, any antinutrients?

> Maybe the gelatin isn't there anymore?

Given the gelatin wants heat AND moisture ( & acid helps) to come out,

there would certainly be at least some there.

>

>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?

LOL! My late grandmother's ish-born friend used to do that, and

it made her want to urp up. But think...there's nutrition there, and

the heat is going to kill the baddies (and if it didn't, I thought

germs were our scavenger friends >;-) ) Best to wait until the

plates are off the table and nobody's looking, though.

[Guest guest]

Carolyn,

This is the only way I make stock--I can't afford to buy organic

chickens to just boil them to death!! And yes, I steal bones

off of plates for the stock. This is what I do:

Roast the chicken, slice off all the meat and eat over 1-2 days.

Then I put the carcasses and any bones (drumsticks, etc) in a

freezer bag until I have a good amount. Then just follow the

recipe in NT for chicken broth (sans gelatin in my case)--be

sure to simmer for at least 12 hours. After chilling the stock

in the fridge and removing the fat, I have Chicken Jello!!! Lots

of gelatin here!! Then I freeze it in ice trays and put the

frozen cubes in a freezer bag and use.

The last batch was soooo delicious--I drink it for breakfast

in a mug.

[Guest guest]

I save everything, including any drippings in the roasting pan. I have been

known to save the bones if they haven't been gnawed and if no one is

watching me! Sometimes I freeze the leftovers to use later, and I freeze

the unroasted necks and other parts until I have enough for a pot. I don't

think you lose anything if you save the drippings, too.

> Date: Wed, 27 Feb 2002 03:52:28 -0000

> From: " Carolyn Gutman-Dey " <cgd@...>

> Subject: roasted chicken bones for stock

>

> 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