Preparing Poultry for Stock

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Preparing Poultry for Stock Yum
With chickens, the whole weight will equate to about 52% boneless meat and about, 20% skin, and about 28% bones. Game birds will be different but not dramatically so - except that they will have much less fat. So, for instance, to get 12 lbs of bones you may need over 40lbs of poultry. Regardless, save the skins! Tremendous flavor there - even from store-bought critters. Of course with game that means you need to do a thorough plucking job... which can be a big hassle!
Servings
qts pot size
Ingredients
  • 7 lbs bones Try to have as much bone surface exposed as you can
  • 2 lbs meat Take into account that the carcass parts including neck and back will have a good bit of meat.
Servings
qts pot size
Ingredients
  • 7 lbs bones Try to have as much bone surface exposed as you can
  • 2 lbs meat Take into account that the carcass parts including neck and back will have a good bit of meat.
Instructions
  1. At every step, recover and reserve obvious fat.
  2. Remove and discard or reserve giblets for other use. Don't count their weight in any calculation. If the neck came with the giblets, use it.
  3. Make 5 piles:
    - skin
    - boned drumstick meat
    - wingtips and cracked bones
    - fat
    - remaining carcass parts & necks

    Save the boneless breast & boned thighs to be packaged for other uses.
  4. Remove & section wings. tossing the tips into the cracked bone pile. Optionally reserve the wings for other uses, or toss them their own pile which you will count as half bone and half meat when you weigh it.
  5. Skin the bird, removing and tossing any obvious fat into the fat pile. SAVE THE SKIN!
  6. First removing the wishbone and tossing it in the bone pile, remove boneless breasts from carcass and reserve for other use.
  7. Remove then separate leg/thighs. Bone out the thigh, toss the bone in the bone pile and reserve the meat for other use.
  8. Bone out the drumsticks tossing meat into 1 pile and bone into the bone pile
  9. Cut out spine, separate into 2 or 3 pieces and toss in carcass pile. If the neck came with the giblets it goes there too.
  10. Weigh the piles except skin & fat. If boned drumstick meat is not enough for the recipe, use boned thigh meat to make it up. If still not enough dip into the breasts - maybe starting with the tenders. Make some mental adjustment to include how much estimated meat is on the back/spine and the neck. You don't need to be precise.
  11. Pat the skin to remove significant surface moisture, dry and roast at 400°F until golden to medium brown (about 20 min). Recover rendered fat from pan. Let cool and set aside. When ready to make the stock rough dice or crumble the skin into your stockpot.
  12. Crack each leg & thigh bone. A good tap with a butcher knife or cleaver does the trick. You don't need to cut them in pieces, though that doesn't hurt anything.
  13. Use all your cracked bones then remaining carcass bones to get to your bone weight. If using the wings count them as half meat half bone.
  14. Reserve all of the fat, including the fat recovered from the skin browning step. After your stock has been fully chilled add the fat-cap to this pile. Then you render it all into schmaltz — which has many uses. Google will tell you how to render it. Just start with a couple ounces of water on the bottom so the fat doesn't scorch before it starts to render.
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