Can stock be made from bones that have already been cooked (such as a roasted chicken carcass), and how does that impact the flavor compared to using raw bones?

Question

Can you make stock from a rotisserie chicken carcass? Learn how using cooked bones impacts the flavor and process compared to starting with raw ones.

Answer 1

Yes, stock can be made from cooked bones, like a roasted chicken carcass. The flavor will be less intense and more mellow compared to stock made from raw bones.

Detailed Explanation:

Using cooked bones to make stock is a great way to reduce waste and extract remaining flavor. When bones are roasted or cooked, some of their flavor and collagen are already released. Therefore, a stock made from cooked bones will have a milder, less gelatinous, and less intense flavor profile than one made from raw bones. Raw bones, when simmered, release more collagen, resulting in a richer, more flavorful, and more gelatinous stock.

To make stock from cooked bones, simply place the bones in a large pot or stockpot. Add vegetables like onions, carrots, and celery for added flavor. Cover the bones and vegetables with cold water. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for several hours, typically 4-6 hours. Skim off any foam or impurities that rise to the surface. After simmering, strain the stock through a fine-mesh sieve to remove the solids.

Pro Tip:

If using cooked bones, consider roasting them again briefly (about 20-30 minutes at 375°F or 190°C) before making stock. This can help to deepen the flavor and add a bit more color to the final product.