This looks great! It got a really nice colour.
Roti chicken carcasses are great for that, specially combined with onion skins (for even more colour).
this post was submitted on 10 Sep 2025
37 points (97.4% liked)
Canning & Food Preservation
585 readers
16 users here now
Canning and preserving food. Includes dehydrating, freeze-drying, etc.
founded 2 years ago
MODERATORS
I keep forgetting to do that. My wife even has frozen onion skins just for stock, but I forget.
The onion skin? I never knew that, I always peel them first. I'm gonna try it next time I make stock.
I looked at this picture for an embarrassing amount of time trying to figure out how they were being supported.
Then I realized the picture was sideways.
Can you share how you made it please? I looks delicious
Its really simple. We use a crock pot. After you get the meat off the bones, you dump the skin, bones grissle and whatever is left in the crock pot. Fill it with water and let it cook for a day or two, or three if you plan poorly. If you put in vegetable scraps its prettier and tastes different. I think the longer it cooks the more white it gets. Just add water every night if it gets low. Then can it in quart jars, or pints. You have to pressure can it, because its meat. I think that is just a USA thing, but that's what I do. Or you can freeze it.
Cool thank you so much for your explanation, I really apreciate it🥰 I will try to do it one day. And here in Spain we mostly freeze it if it has meat.
Here's a recipe I follow to make stock, I also add 1-2 tablespoons of vinegar, supposedly it helps to draw more nutrients out of the bones. I ususally use whole leftover carcasses after butchering too with the other pieces in the recipe.
https://www.rebeccakatz.com/recipe-box/old-fashioned-chicken-stock-t4aac
Thank you so much for the recipe and I will try with vinegar too then. Really helpful thank you🥰
Same! Those inexpensive roasters from the big box stores save so much money if you process the carcass properly!
Roast chicken carcass is also great for making pho.
Making stock from rotisserie carcasses is so much fun! I freeze mine rather than can, but these look quite good!
I usually use a brew bag for cooking the carcasses in; they're designed to be heat resistant and it makes separating the bones from the stock so much easier.
Do you have blocks (frozen zip bags?) of stock in the freezer, and just toss one in the crock pot when you need some?
I use mason jars. Not great because they can crack if too full, but they're easy to organize and measure. Each jar is about 1.5 cups of stock, or more if I dilute with water to make broth.