what's the best use of a chicken carcass and excess skin?

>>8656892
Soup stock.

>>8656915

Have chickens? Feed it to them.

They will eat the egg shells too.

Stock.

How is this even a question? What else do you do with chicken carcasses except make dope ass stock?

>>8656921
don't chicken start to cannibalize each other once they get a taste of it?

>>8656930
how do I make dope ass stock?

>>8656952
They are cannibalistic dinosaurs.
https://www.youtube.com/watch?v=UuTMnot26e0

The bones and carcass will attract millions of ants too, which the chickens also will eat, so free feed. They are not vegetarians, and a varied diet including chicken makes them taste better.

>>8657058
No, I mean, I've heard chicken that taste chicken meat will start killing each others for more.

>>8656957

8 lbs bones and meaty scraps
1 lb mirepoix
1 gallon cold water

Put that on a gentle heat, bring to a simmer (NOT a full boil). Simmer about 2-3 hours. Strain out the solids, skim off of the fat.

>>8656892
Soup with carcass, yakitori with skin

>>8657084
>8 lbs bones and meaty scraps
I have one chicken carcass. my chicken is no an elephant.

>>8657082
>I am bawk bawk. Eater of poultry.
I don't think that happens anon. I have chickens that will occasionally eat their eggs, but they don't lay waste to their clutches either.

>>8657103
>I don't think

No, you don't. And yet, you still post as if you have a single scrap of information for your points.
http://articles.extension.org/pages/66088/feather-pecking-and-cannibalism-in-small-and-backyard-poultry-flocks

Stop posting, retard.

>>8657115
I've given my chickens chicken. They don't kill each other either.

>>8656957
Chicken carcass/offal
10 sprigs of rosemary
2-3 ribs of celery (cut 3 or so inches)
2-3 full size carrots (cut 2-3 in.)
1 onion quartered (unpeeled)
4 cloves of garlic (smashed)
10 whole pepper corns
Salt
Cool Water in a stock/big pot covering the other ingredients

I end up leaving a metal strainer on top of the pot so I don't have things floating to the surface.

Bring it to a simmer then turn it down really low. Skim the scum off the top every 15-30 minutes for a couple hours. Then let it cook really low for a few hours after that. Add more water as needed. Strain. Press. Store in mason jars.

>>8657155
That's too many sprigs desu senpai

>>8657161
Do you remember when rosemary was the main meme on /ck/?

>>8657161
Idk, man. It grows here like crazy. I have more rosemary all at once than a person could use in his lifetime. I put so much in because I'm not factoring in a cost any larger than walking out front with scissors. If you're not growing it or don't love it then a couple sprigs would do fine.

>>8657098
Just throw it in a freezer bag, wait till you have a few

>>8657155
thanks.
you wouldn't happen to know what I could do with the schmaltz I got from baking the thighs?

>>8657190
my freezer is tiny.

>>8657193
>schmaltz
That a Jewish thing?

If you're talking about the drippings then you could make gravy or fry it up with onion and green beans

>>8657207
yeah the drippings. aite.

>>8657155
When you say unpeeled, does that include the root?

>>8657193
>what I could do with the schmaltz
So much stuff.
I make mayo with it.
Also great on toast.
Use it for sauteing stuff especially veg.
Amazing potatoes

>>8657668
>I make mayo with it
woah mind blown.

Alright, never used fresh rosemary before, but went and bought some. should I cut the leaves from the stem or can the stem enter the stock?

>>8657640
Yup

>>8657763
thanks friend

>>8657182
i think he's talking about the overpowering flavor of too much rosemary, not the price.

>>8656892
Put them in your neighbours letterbox, they will appreciate your kind gesture.

>>8656957

Throw a bunch of chicken bones/carcass in the pot. Add carrots, celery, onions. Rip on a slow simmer for 8 - 10 hours.

>>8656892
>carcass
Stock.

>skin
Put on parchment lined baking sheet, put another parchment on top, put another sheet on top of that to press the skin flat, and bake until golden and crispy. Use as a flavoring (crushed up) or as a garnish.

>>8659469
What this guy says. Chicken skin chips are excellent. You can also slice them up and fry them, use them as a textural garnish for almost any dish.