Chicken Carcass

A chicken carcass is the bony frame left after deboning a chicken, it consists of the backbone, ribs, neck and any remaining cartilaginous parts. In the kitchen it is used almost exclusively for making stocks and soup bases, where long, slow simmering releases collagen, minerals and a rich meaty flavour into the liquid. A good carcass stock sets to a jelly-like consistency once cooled, thanks to its natural collagen content. Roasting the carcass in the oven before boiling gives the stock a darker colour and a deeper, caramelised flavour. It is an economical ingredient that minimises waste while forming the backbone of both home and professional cooking.