I smoked a few chickens over the weekend that came out very good, and this time I finally remembered to save the bones & carcasses for stock. I’ve never made stock before, but will be using Alton Brown’s recipe. I’m concerned though, that the stock will come out smoky as well. I smoked them with mesquite, and the meat definitely had a pronounced smoky flavor.
So has anyone made stock with smoked chicken bones? How did it come out?
I have nothing useful to add, but I read the title as Chicken Stock from smoked children. Which naturally intrigued me.
Oddly enough, a cooking question I can answer with some expereince!
Last year, I had a housewarming party, and for food we picked up BBQ from a great little place that smokes all their meats, and this included four or five whole chickens (we had invited a large number of people). Well, I was a recent convert to the “Good Eats” world, so I stuck the leftover bones into the freezer to try my hand at making stock.
The stock did come out with a bit of smokey flavor. It wasn’t as intense as what the meat had (which was delicious), but it was noticable. Personally, I liked the effect.
Yes I have, many times. The results are wonderful. If the smoke flavor is a bit much for your taste, you can cut the finished stock with a little store bought.
Thanks guys. I’ll definitely go ahead with this. I don’t mind some smokiness in the stock - I was just concerned it would wind up tasting cigarette butts or liquid smoke or something.