Poultry
Carcass
The chicken carcass is the full frame after breasts, legs, and wings are removed—or the leftover bones after a roast dinner. It is the single best unit for household stock: meat scraps, collagen joints, and cartilage in one bundle. Roast leftover carcasses for brown stock or simmer raw frames from butchery. Cover barely, skim, strain. One carcass makes enough stock for soup for two to four. Freeze carcasses in bags until you have two or three for a bigger pot.
Track this ingredient
Unit
Characteristics
Preparations
BrothCookedFreshPreparedRoasted FirstSimmeredStock
Traits
CarcassEconomicalPortionPrep ReadyStockStock BaseStructural
History
Every roast-chicken culture taught the next-day carcass stock as kitchen law.
Chinese and Jewish soup traditions elevated carcass broth to comfort-food status.
Zero-waste cooking movements re-centred the carcass as a primary ingredient.