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Recipe i have calls for roasting chicken bones for stock, pouring

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chicken backs.jpg
125KB, 576x576px
Recipe i have calls for roasting chicken bones for stock, pouring off the liquid released while roasting to prevent them from steaming in the oven. I couldn't get chicken bones so I got chicken backs.

Do i pour the liquid that I poured off while roasting back into the pot when I make stock or is this all crap i'd get rid of anyway?
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>>8427717
Make gravy(proper gravy not the American crap) with the roasting juices.
>>
>>8427717

throw out the fat that floats on top (or use it for something else)

put the liquid back into the stock.
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>>8427732
This

Also if you pull the skin off before hand you can dice it and dump it dry in a low pot to get chicken cracklings, which are delicious.
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>>8427727
why are you so obsessed with americans?
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>>8427717
>chicken backs.
Good choice. The necks/back will give you a rich gelatinous stock (pic related) You don't have to roast them unless you are making a brown stock. Most are looking for a white stock which means you put the chicken parts in cold water then crank up the burner until it just simmers, this "sets the protein" of any uncoagulated myoglobin. You then pour off the water, rinse the chicken parts in cold water and clean the pot. then you start the stock making process as usual.
Thread posts: 6
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