Can you make chicken stock with cooked carcass?

Here's why it works:

* Flavor: Even though the meat is cooked, the bones and cartilage still contain a lot of flavor.

* Collagen and Gelatin: Cooking the carcass for a long time extracts collagen and gelatin from the bones, which gives the stock its richness and body.

* Nutrient-Rich: Chicken bones are a good source of calcium, phosphorus, and other minerals.

Here's how to do it:

1. Start with your cooked carcass: Remove any remaining meat you want to use for other purposes.

2. Add vegetables: A mirepoix (onions, carrots, celery) is traditional, but you can add other vegetables like garlic, ginger, or herbs.

3. Cover with water: Use enough water to cover the bones and vegetables by a few inches.

4. Simmer slowly: Bring the stock to a simmer, then reduce the heat and cook for at least 4-6 hours, or even longer for a richer stock. Skim off any foam that rises to the surface.

5. Strain and cool: Once the stock has finished simmering, strain it through a fine-mesh sieve or cheesecloth to remove the bones and vegetables. Let the stock cool completely before storing.

Tips:

* Roast the carcass first: Roasting the carcass beforehand will give the stock a deeper, richer flavor.

* Add a little acid: A splash of vinegar or lemon juice helps to extract more flavor and collagen from the bones.

* Don't be afraid to experiment: Add different herbs, spices, or even a splash of wine to customize your stock.

Enjoy your flavorful homemade chicken stock!