what to dowith leftover bones after stock

Blot the top of the chicken bone stock with a clean paper towel or cloth towel to remove excess fat. Or refrigerate and remove the layer of fat that will congeal on top of the chilled stock. Let the stock cool slightly, no longer than 1/2 hour, before transferring to freezer containers.

Full Answer

What can I do with leftover chicken bones?

If you're short on time, stockpile chicken bones in a freezer container and keep them frozen until you get around to making the stock. Besides the chicken bones, all you need is water, a few aromatic veggies, and optional seasonings. Choose one of the two ingredients options below.

How do you remove fat from bone stock?

Blot the top of the chicken bone stock with a clean paper towel or cloth towel to remove excess fat. Or refrigerate and remove the layer of fat that will congeal on top of the chilled stock.

How do you clean chicken bone stock after cooking?

Reduce heat so there are just a few bubbles appearing on the surface of the stock as it cooks. Cook uncovered, topping up with boiling hot water if necessary for 6 to 8 hours. Strain through a fine-mesh strainer. Blot the top of the chicken bone stock with a clean paper towel or cloth towel to remove excess fat.

What can you do with leftover stock?

Last week you made your favorite spicy soup and now you're left staring at the leftover stock in your fridge. What to do? There's actually a lot more potential for your stock than just soup. In fact, stock is the base for many dishes, making it one of the most versatile ingredients around.

How do you use leftover bones?

Chicken stock made from the bones is a delicious foundation for soups and sauces. You can freeze or pressure can it for future use. If you're short on time, stockpile chicken bones in a freezer container and keep them frozen until you get around to making the stock.

Can you reuse stock bones?

You can use chicken bones to make broth only once, all the goodness gets cooked out of them the first use. You could re-cook them for hours and get nothing from them. Furthermore, the more bones are cooked the more they will break down and sully the broth.

How many times can you reuse bones for broth?

Can you reuse bones for another broth? You sure can—Paul Jaminet of The Perfect Health Diet says you can reuse bones to make multiple batches of broth until the bones go soft. (Make sure you use fresh vegetables, herbs, and spices each time, though.)

What do you do with bone marrow after making broth?

7:5512:41The *Best* Ways To Release Marrow Into Your Bone Broth - YouTubeYouTubeStart of suggested clipEnd of suggested clipYou put the bones in your soup pot to make broth you can do it before they go in the soup pot butMoreYou put the bones in your soup pot to make broth you can do it before they go in the soup pot but after they've been roasted.

Do bones disintegrate in bone broth?

The slow and long cooking time draws the gelatin from the joints and also leaches the minerals out of the bones themselves. By the time a bone broth is done, the bones should disintegrate with the push of a spoon.

What should you not put in bone broth?

A few percentage points here and there with respect to iron, calcium and vitamin C. Bone broth is not about the vitamins and minerals. It is about the gelatin, collagen, glucosamine and proteoglycans. Next time you make bone broth, skip the apple cider vinegar.

Should you cook bones before making bone broth?

The bones must be blanched and roasted before boiling. This is very important as blanching removes the parts of the bones you don't want, resulting in a rich clear broth and roasting the bones will turn them brown caramelised for added flavour.

Should I skim the fat from bone broth?

Quick tip: even if the cold method is very effective, we advise you to skim the broth while cooking to ensure maximum purity.

Wild Boar Ragu

Beef broth does an awesome job of deglazing all the yummy bits stuck to your pan from sautéing vegetables. Scrape away! That’s the key to a flavor-packed ragu. (via the Gourmet Gourmand )

Tonkotsu Ramen

Any ramen lover knows that homemade stock is the most important part of ramen. It’s recommended that the broth simmers with plenty of bones and fat for six to 12 hours so it becomes thick and gelatinous. Make ahead and keep in your freezer to give instant ramen new meaning. (via Curious Nut )

Asian Style Braised Oxtail

Braising is the technique you need to master to turn tough meats and vegetables into melt-in-your-mouth dishes. First, brown your ingredients to create a tasty crust that seals in flavor, then slow cook with a small amount of stock, vegetables and spices. This oxtail falls off the bone after a few hours of simmering. (via Ang Sarap )

Braised Fingerling Potatoes With Garlic, Shallots and Fresh Herbs

These potatoes become super tender as the braising broth simmers. Once the stock reduces, it coats the potatoes in a garlicky sauce. These might be your new favorite potatoes. (via a Beautiful Plate )

Creamy Polenta With Ratatouille

While you can cook polenta with water, cooking polenta with stock packs a major flavor boost. LIFE. CHANGED. (via Green Healthy Cooking )

Curry Pearl Barley Porridge With Tomatoes, Coriander, Lime and Almonds

Grains, like this pearl barley, get an upgrade with the addition of stock. Try one made from chicken or mushrooms for a hearty meal with a meaty taste. (via Madeline Lu )

Creamy Thai Sweet Potato Curry

You only need a cup of broth to serve four peeps with this sweet potato curry recipe. So you’ve got enough to spare for this filling curry that only calls for a handful of key ingredients. Hello, easy weeknight dinner! (via Pinch of Yum )

Stovetop Method

Put the vegetables, optional herbs, and chicken bones into a large pot.

Freezing Chicken Bone Stock

Let the stock cool slightly, no longer than 1/2 hour, before transferring to freezer containers.

Canning Chicken Bone Stock

For long-term storage at room temperature, you need to pressure can your soup stocks. Soup stocks must be pressure canned and you simply cannot safely process soup stocks in a boiling water bath .