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  #1  
Old 06-23-2007, 12:42 PM
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Default Chicken soup then chicken stock--will the carcass handle both?

I've got two whole chickens (under 4 lbs each) in the fridge. I intend to use both to make a big batch of chicken soup in my 20 quart pot. I will eventually shred the meat off the bones for the soup. Will there be enough collagen left in the carcass to use the bones to make a batch of chicken stock afterwards? If not, maybe with the pressure cooker?

I've only made stock twice, and both times it was with uncooked bones from the freezer.
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Old 06-23-2007, 01:58 PM
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I would say no.

I've had to pinch pennies at times and I wouldn't re-use a carcass that I used to make soup. If you had a carcass of a chicken, turkey, etc. that was not simmered in liquid for its first cooking, that could be re-used nicely. I've done it many times. I just saw an episode of "Barefoot Contessa" in which Ina Garten took the carcass from a roast chicken and made stock.
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Old 06-23-2007, 02:28 PM
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Well, This depends on how you make your first stock for the soup. If you bring the birds up to a boil from cold with a cover and then let them steep for an hour/remove the meat, Then I would say yes to the secondary stock(remoulage). A roast of the bones would add flavor to the remoulage.

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Old 06-24-2007, 09:13 AM
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Why not make stock first, then use carcass to make a soup?
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Old 06-24-2007, 09:27 AM
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Facon is right use the bones for remoulage. Won't be as flavorful as a first run stock but beats the he!! out of water or bullion. God don't use a pressure cooker. You risk losing nutrients and the flavor that results from doing it slow in covered pot. Never been a fan of short cuts.
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Old 06-24-2007, 10:33 AM
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Quote:
Originally Posted by Scarecrobot View Post
Facon is right use the bones for remoulage. Won't be as flavorful as a first run stock but beats the he!! out of water or bullion. God don't use a pressure cooker. You risk losing nutrients and the flavor that results from doing it slow in covered pot. Never been a fan of short cuts.
Just cook the chicken enough to get it off the bones, It is advisable to use a quart of the original stock as a starter for your remoulage.
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