Parts for chicken stock?

[bluedogz]

Hey all-

Been planning on stashing another batch of stock, since the canned broth thing is getting old.

On browsing the supermarket today, I found a 5# bag of chicken necks for $3. So I grabbed one and marched out. I clued in when the cashier said, "Going fishing?" "Er... no, why?" "Well, you bought a big ol' bag of bait..."

Can these be used in stock? Or is that why they were on sale in the first place? ...because they're useless?

[Suzanne]

Oh, they make great stock! After all, they are bones and meat. AND they have connective tissue in them that adds body to your stock.

If you want to make a brown chicken stock, roast them first. Otherwise, just use them as you would other chicken parts.

(They were probably so cheap because not everybody is as smart as you, and they all think the necks are only good for bait. )

[shel]

Unless there's something wrong with them, such as they are old and on the verge of spoiling, they're just fine for stock. I get and save necks whenever possible. I wish I could get good quality necks for such a great price.

Shel

[bluedogz]

Hmmm... they had a bunch of 'em. Better run back in the AM and get some more.

[heavyG]

Love the chicken necks for stock.

G.

[shel]

Originally Posted by Suzanne

(They were probably so cheap because not everybody is as smart as you, and they all think the necks are only good for bait. )

My dad used to enjoy nibbling on chicken necks, and I sometimes do as well.

Merle Ellis, in his book "Cutting Up in the Kitchen," has a recipe for stuffed chicken necks that looks interesting.

His book was written in the 1970s, and the prices for meat and other things are outdated, so you;ve got to put this into perspective. He gave himself a challenge to produce a dinner for four people for under $1.00, and he did - 93-cents - using chicken necks.

shel

[oldschool1982]

Originally Posted by Suzanne

If you want to make a brown chicken stock, roast them first.

Definitely roast'em first.

[castironchef]

And if you want really good stock and even MORE stupid remarks from the ignorant checker, buy some chickens' feet, too.

[shel]

Originally Posted by castironchef

And if you want really good stock and even MORE stupid remarks from the ignorant checker, buy some chickens' feet, too.

What about chicken heads and cocks' combs? I believe chef Judy Rodgers suggests usung the heads. Feet are very good for stock and broth.

shel

[heavyG]

Definitely all of the 'off' parts; feet are easy to get here, as are backs. Heads and combs are a special request at my local organic butcher shop, really cheap and they make a great stock... of course after a roasting first.


G.

[KYHeirloomer]

Despite the checker's comment---which I do not think was at all snooty---I can offer a guess why they were so inexpensive.

Look at Blue Dogz' location, at the top of Chesapeake Bay. Chicken necks are commonly used there for crab bait. Now that the season is all but wound down, there probably isn't much call for them. So they've been priced to sell.

Wish I was close enough to grab a bag or two at that price. Then, on my annual crabbing trip next season, I'd be all set.

[Luc_H]

What animals do you bait with chicken necks?

Luc H.

[KYHeirloomer]

Crabs, Luc. Didn't I say?

[Luc_H]

sorry my dyslexia is acting up again....
(actually your reply was not there when I posted mine...)
Luc H

[Grumio]

Turkey necks make excellent stock too, & can be had cheap.

Re chicken feet: I seem to remember reading that they needed to be prepped somehow - skinned or peeled or something - before being used in stock. I read that after I had used a batch of them in stock (which turned out very nicely anyway). Anyone know of chicken foot protocol apart from washing & roasting?

I am not a squeamish guy, and chicken feet on in their natural state are not really very cute, except perhaps to other chickens, but I have to say - after they've been simmered for 6 hours or so, they are just about the ghastliest things I've ever seen. Like the little hands of drowned baby devils.

I'll use 'em again,though.