Smoking chicken and chicken stock...don't be a bonehead like me

Discussion in 'Grilling Chicken' started by fwismoker, Jun 22, 2013.

  1. fwismoker

    fwismoker Master of the Pit

    I smoke a chicken or two a week and i also make  home made soups on occasion and use chicken/vegetable stock all of the time. 

    Why i haven't added up 1 and 1 used my bird left overs  to make soups and for recipes(until recently) is beyond me.  Many of you freeze your left overs to make stock or make stock and freeze that  but there are many out there that are "bone heads" like myself and don't save the leftovers to make stock. 

    Would you rather spend 1-4 bucks on store bought stocks, not know exactly what's in it  or just use what you have left over from all of your ham,chicken and beef bones etc.. smokes for stocks?  

    It's so simple to make stocks i wish someone would have pointed this  to me out decades ago... 

    Here's todays use of chicken stock, just a simple simmering of  a birds leftovers for a few hours.

    Left over tomato's from BLT's, northern beans, green split peas, onions, carrots, chicken stock etc....BTW total cost $3  which would have been about 7-10 dollars if i would have gotten everything from the store.   

    I also save some stock in a container for my spoiled mutts to mix in their dog food because they think they're too good just to eat regular dog 

    Make your own stocks!!!
    Last edited: Jun 22, 2013
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You obviously haven't been paying attention to my poultry posts! We make stock from all our left over chicken and turkey carcasses! If using a strained broth freeze it in I've cube trays. Pour from a measuring cup so you know how many cubes equals a cup. Then vac pack in howeverany cups you want. I do two cup vac packs, as most recipes I use require two, four, six, etc cups. Pull a PAC out thaw and use. A patching a chicken tonight and we'll boil down the backbone, and all the other bones for stock.
  3. fwismoker

    fwismoker Master of the Pit

    NOPE, i haven't paid attention. [​IMG]
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Hey Bonehead, don't forget to toss a couple sweet corn cobs in there also.[​IMG]

  5. fwismoker

    fwismoker Master of the Pit

    LMAO, thanks Tom....will do when it comes of season.[​IMG]
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been making stocks out of chicken scraps, turkey carcass and vegetable cuttings for decades. I got it from my mom as I suspect a lot of others did. You just couldn't afford to let food go to waste. Home made soup with barley, small pasta or rice made with meat cuttings and home made stock still make me feel like a kid again. I'm glad you have found the pleasure of saving a dollar or two and getting a great product!

  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Indeed, my 'Trash' Bowl is the trimmings of ...whatever and it ( for the most part ) gets put to simmer for stocks . I usually use it right away for Soups and Stews .

    Old habits never die... [​IMG]
  8. Same as all the others do. I also took a method from a chef friend and put my prime rib roast bones in a crockpot with the au jus, veggies etc and it cooks for 4-5 days, then gets strained and oh the richness of it is to die for. I freeze it in 1 cup amts and use it for my brisket smoked au jus.
  9. desertlites

    desertlites Master of the Pit OTBS Member

    Better to have learned late than never my friend!! Once I bought some peaches that needed a few days to ripen and asked the young gal checking me out if she would please give me a paper bag so I could use to speed up the process, well she had never heard of such a thing so I explained it to her and jokeingly told her to slap her mother next time she saw her.

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