Smoked chicken carcass for stock?


 
J

JimH TX

TVWBB Pro
I frequently cook two chickens at a time on the WSM. I was wondering if I could use the carcass for making stock? I think normally it's the raw carcass that is used for stock. Would ther cooked carcass work too?
 
Sure it works. I use roasted carcasses all the time, often along with roasted or otherwise caramelized vegs.
 
Jim, I too do it all the time and I love it but it can be strong stuff, at least the way I make a stock. I aim to end up with essentially, a chicken jelly. That's what I freeze and I'll dilute as required for whatever I'm cooking. One suggestion: In your initial stock making, hold off with any salt additions until your getting close to your final product.
 
Not me.

Marc is right. That is why I use plenty of vegs along with herbs and plenty of water. I can always reduce to concentrate flavor. Mostly I just make soup out of it with whatever chicken meat is leftover as well, rather than an actual stock or base to use elsewhere.
 
I really enjoy using this as a stock/base for other dishes. However, you need to be aware of the potential flavor intensity. Often I'll mix a "conventional" stock (or broth) with the smoked to find a balance. It's great stuff as long as you don't think of it as canned chicken broth....
 
Thanks, I know what I'll be doing this weekend. A cold front is coming through town and some tortilla soup is just the ticket.
 
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