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Chicken soup then chicken stock--will the carcass handle both?

post #1 of 6
6/23/07 at 12:42pm
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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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post #2 of 6
6/23/07 at 1:58pm
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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post #3 of 6
6/23/07 at 2:28pm
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.:chef:

There are 101 ways to work a chicken and counting....................
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post #4 of 6
6/24/07 at 9:13am
Why not make stock first, then use carcass to make a soup?
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post #5 of 6
6/24/07 at 9:27am
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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post #6 of 6
6/24/07 at 10:33am
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.:chef:
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