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Started By
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Does anyone simmer chicken bones in store bought chicken stock?
Posted on 12/31/19 at 9:23 am
Posted on 12/31/19 at 9:23 am
I understand you might ask why, but Im just thinking to get a little extra flavor vs just simmering the chicken bones in water. I have limitied time tonight to make chicken noodle soup (about an hour) and was thinking about getting a rotisserie chicken and removing the meat and simmering the bones in the store bought, low sodium stock for 45 minutes.
Is this asinine or is there some smarts to this?
Is this asinine or is there some smarts to this?
This post was edited on 12/31/19 at 9:24 am
9
Posted on 12/31/19 at 9:28 am to Ryan3232
It won’t hurt. As much as roasty flavors, it’s the collagen from the bones that you’ll get the most benefit from. That’ll add some heartiness and richness to your finished product. There’s zero reason not to.
Posted on 12/31/19 at 9:33 am to Ryan3232
I do this at least once a week. No reason in throwing those bones away without getting max usage.
Posted on 12/31/19 at 9:33 am to Ryan3232
I do that for my Turkey and sausage gumbo..I put two Kitchen Basics Turkey Stock in and the rest is water to cover the bones. Plus veggies and spices. When it is frig cooled it has a gelatin consistency.
Posted on 12/31/19 at 9:34 am to Ryan3232
I do. Whether or not it makes a huge difference, who knows.
Posted on 12/31/19 at 9:35 am to Ryan3232
It can be done but I think I would use the store bought chicken stock and rotisserie chicken meat and make your soup.
Then roast the bones, throw an onion, carrot and celery in another pot with roasted bones and about 2 quarts water and let it simmer until it is about a quart and a half, a couple three hours. I find I can get about a quart and a half per chicken bones but you could probably get more if you like.
Then you have a nice store bought soup to eat will making a nice stock for the next soup.
Then roast the bones, throw an onion, carrot and celery in another pot with roasted bones and about 2 quarts water and let it simmer until it is about a quart and a half, a couple three hours. I find I can get about a quart and a half per chicken bones but you could probably get more if you like.
Then you have a nice store bought soup to eat will making a nice stock for the next soup.
Posted on 12/31/19 at 9:54 am to Martini
quote:
Then roast the bones
Not that additional roasting ever hurts, but the whole ease of a rotisserie chicken for me is that the bones are already roasted so you can jump right to stock :)
Posted on 12/31/19 at 9:57 am to LouisianaLady
quote:
the bones are already roasted
Not really. You have to roast the bones after you pick the meat off the chicken.
Posted on 12/31/19 at 9:58 am to glassman
Yeah they’re not deeply browned but they are technically roasted and do the job fine. America’s Test Kitchen did a thing on it a long time ago.
This post was edited on 12/31/19 at 9:59 am
Posted on 12/31/19 at 10:27 am to xXLSUXx
quote:I just watched that whole video, fast forwarding through him making the roux. I like the idea he has of adding a cold bottle of water at the end to the gumbo.
This guy does exactly that for his gumbo recipe: LINK
Around the 2:40 mark or so. Nothing wrong with it, and a great idea if you're short on time and looking for some extra flavor.
But yeah it looks like a lot of people add bones to store bought stock. Im sold now.
This post was edited on 12/31/19 at 10:28 am
Posted on 12/31/19 at 10:28 am to Ryan3232
I've done it and it results in a nice gelatinous mixture including the store bought stock.
Posted on 12/31/19 at 11:21 am to Gris Gris
quote:Yeah that is the money right there. I usually cook down my stock to that point most of the time. And then you can just add water from there.
I've done it and it results in a nice gelatinous mixture including the store bought stock.
Posted on 12/31/19 at 11:32 am to Ryan3232
I like to to roast the bones in the oven then break open and toss back into stock and simmer.
Posted on 12/31/19 at 12:51 pm to xXLSUXx
A friend of mine made that recipe for a party a few weeks ago. It was very good!
Posted on 12/31/19 at 12:58 pm to Ryan3232
whats the point if you are already buying chicken stock?
if you want a stronger chicken flavor then add a can of cream of chicken soup to the store bought stock
if you want a stronger chicken flavor then add a can of cream of chicken soup to the store bought stock
Posted on 12/31/19 at 1:15 pm to keakar
quote:
whats the point if you are already buying chicken stock?
It gives the stock a stronger flavor.
quote:
if you want a stronger chicken flavor then add a can of cream of chicken soup to the store bought stock
Posted on 12/31/19 at 2:04 pm to keakar
quote:stronger natural chicken flavor without all the bullshite.
whats the point if you are already buying chicken stock?
quote:I could buy better than bouillon or something along those lines if I want a salty chicken flavor, but that’s not what im going for. Cause i could just add that to water and it would taste good, but it wouldnt be the same.
if you want a stronger chicken flavor then add a can of cream of chicken soup
Posted on 12/31/19 at 2:20 pm to Ryan3232
It can only add to the flavor. You could add an envelope of dry Lipton chicken soup for flavor - or a packet of chicken gravy to thicken it some. Whenever I cook a brisket, I add a chicken gravy. It doesn't change the flavor, just adds to it. Never settle for cheap, store brand broths or gravies; they are tasteless. What are some good chicken broths out there?
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