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Country Discussion Topics
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Stock from a capon carcass?
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Paula    Posted 09-01-2004 at 09:14:02       [Reply]  [Send Email]
I roasted a capon some time ago and am now faced with the
bony carcass. I know I ought to do stuff with it, but what? Can
someone give me a good stock recipe and maybe some other
pointers on how to use this bird to the best of its ability.


Hmm...    Posted 09-01-2004 at 09:34:35       [Reply]  [No Email]
Crack all the long bones with either a nutcracker or pliers and boil till you feel it is 'done'...Then strain through cheesecloth and discard the leavins...

"Chicken broth is usually made with chicken meat and chicken parts, with a high flesh to bone ratio. Whole chicken or assorted parts can be used. Fryers and roasters, both readily available at your local supermarket, do not produce satisfactory results. Stewing hens produce the best broth and are often available in the poultry section in your market. If you cannot find them do not hesitate to ring for assistance - the poultry manager will usually order them for you. For the more adventuresome, you may be able to locate someone who has a small flock of laying hens that are past their prime for egg production. Purchase one or two of them to slaughter and dress yourself. The reduction time for chicken broth at sea level is about 3 hours.

Chicken stock is made mostly of chicken parts that have a very low flesh to bone ratio. Backs, necks and breast bones produce the best stock. These boney parts are also readily available at your local supermarket, either in the case or by special order. It is also advantageous to buy whole chickens and cut them up yourself for other recipes. You can then freeze backbones, wing tips, and other parts not used in your original recipe until you are ready to make your stock. To achieve the maximum extraction of gelée from the chicken bones the reduction time at sea level is 6 hours. Water, vegetables, herbs, and salt are ingredients that are common to both stock and broth."


thanks Salmoneye    Posted 09-01-2004 at 09:51:48       [Reply]  [Send Email]

Ron/PA    Posted 09-01-2004 at 10:11:16       [Reply]  [No Email]
Wow, Salmoneye. That sure beats my answer of boiling everyhing in a couple of cans of Swanson chicken stock, I appreciate the lesson. I'll save that and put it to use.
Paula, here's my favorite use for a carcass. I take out, and put it in my large platform bird feeder, and let the birds pick it clean. Then I toss the bleached bones in the burning barrell and hope no cats or dogs get into it.

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