Can I freeze a chicken carcass?

wendy+5

I can't use it at the moment and since coming here I'm loath to bin it! Is it ok to freeze it and use it for stock at a later date?

Thanks.

champys

wendy+5 wrote: »

I can't use it at the moment and since coming here I'm loath to bin it! Is it ok to freeze it and use it for stock at a later date?

Thanks.

Yes you can. I find it usually more efficient to wait till I have 2 or 3 carcasses in the freezer, then make a big pot of stock all in one go.

wendy+5

Good idea champys! Thanks!

Olliebeak

Got 2 in mine at the moment - was worried about crushing them at first - thick or what!!!!!

purpleivy

I put some onion peelings and carrot peelings in and the end of the celery too, you know, when it goes bendy! THen all I have to do is shove the lot in a pan with herbs and peppercorns. I don't have to use a whole carrot and onion then. think I should change my user name to 'Queen of Mean'. You should have seen SILs face as I shoved the peelings in a bag and into the freezer LOL!

squeaky

Next time you do an onion, take the dirty outer skins off for your compost - but put the clean ones in your freezer. They help give stocks a lovely colour.

witchmabel

Second all of that advice. Find that making stock from a couple of carcasses in one seems to give a better stock - even if I make loads. And I too have a stock bag of veg ends in the freezer - peelings, celery ends, carrots ends, parsley stalks, old mushrooms and tomatoes, any thick pieces of bacon rind if I've bought offcuts and the rinds from parmesan. Means there's always good things to put in meat stock and my vegetable stock tastes fantastic.

Witch M

trying-very-trying

You'll be in good company freezing your chicken bones. Apparently Nigella asks all her pals to freeze theirs for her.

kazzaw

How do I make good chicken stock from a carcass? I always end up with a jug of greasy water.