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NotThamesWater
ChasnotRobert
recently (relatively speaking) i have been cooking our weekly chicken joined in a tray bake. this means i have the backbones, and sometimes the wing tips (uncooked), accumulating in bags in the freezer.
I have 3 large freezer bags full at this point and i want to use them up to make chicken stock and chicken soup.
so the question is, should i roast the bits of carcass before making the stock, or not? some say yes, some say no.
personally, i never found that stock made from the carcass of a roast chicken was quite as clean tasting as that made from fresh off cuts such as wings etc.
(what i used to do before the kids moved out and / or became vegan, i'd do a roast chicken whole each week and then use the carcass for stock).
so - lightly roast or just chuck in the stock pan raw?