Is it possible to make a broth using leftover cooked meat or bones (such as a roast chicken carcass), and how does that affect the flavor compared to starting with raw ingredients?

Question

Can you use leftover bones to make a broth? Find out how starting with a cooked chicken carcass affects the final flavor compared to using raw meat.

Answer 1

Yes, you can absolutely make broth from leftover cooked meat or bones. The flavor will be richer and more roasted compared to broth made from raw ingredients.

Detailed Explanation:

Making broth from leftover cooked meat or bones is a fantastic way to reduce waste and create a flavorful base for soups, sauces, and other dishes. The process is similar to making broth from raw ingredients, but there are a few key differences.

Here's how to make broth from leftover cooked meat or bones:

1. Gather your ingredients: Collect the leftover bones, carcass, or meat scraps. Remove any large pieces of skin or excess fat if desired. You'll also need vegetables like onions, carrots, and celery (often called mirepoix), as well as herbs and spices such as bay leaves, peppercorns, and parsley.
2. Roast (optional): While the bones are already cooked, you can roast them further for an even deeper, richer flavor. Place the bones on a baking sheet and roast in a 400°F (200°C) oven for 30-45 minutes, or until nicely browned. This step is less crucial than when starting with raw bones, but it can still enhance the flavor.
3. Combine ingredients in a pot: Place the bones, vegetables, herbs, and spices in a large stockpot or Dutch oven.
4. Cover with water: Add enough cold water to completely cover the bones and vegetables. Leave about an inch or two of space at the top of the pot.
5. Simmer: Bring the water to a boil, then immediately reduce the heat to a very low simmer. Skim off any foam or impurities that rise to the surface.
6. Simmer for several hours: Allow the broth to simmer for at least 2-4 hours, or even longer for a more intense flavor. The longer it simmers, the more flavor will be extracted from the bones and vegetables. For chicken broth, 3-4 hours is usually sufficient. For beef or other tougher bones, you might simmer for 6-8 hours or more.
7. Strain: Once the broth has simmered long enough, carefully strain it through a fine-mesh sieve lined with cheesecloth (optional) to remove the solids. Discard the bones, vegetables, and herbs.
8. Cool and store: Allow the broth to cool completely before storing it in the refrigerator for up to 3-4 days, or in the freezer for several months. You can also remove any solidified fat from the top of the cooled broth before using it.

The flavor difference between broth made from cooked versus raw ingredients is significant. Broth made from cooked bones and meat will have a deeper, more roasted, and often richer flavor. This is because the cooking process has already developed some of the complex flavors through Maillard reaction and caramelization. Broth made from raw ingredients will have a cleaner, more delicate flavor.

Pro Tip:

Don't add salt to the broth while it's simmering. It's better to season the broth to taste when you're using it in a recipe, as the flavor will concentrate as it simmers and you risk over-salting the final product.