Chicken Stock Help
Sorry to gross anyone out on this Friday afternoon - But I just finished roasting a chicken and it was quite bloody when I carved it. My question is if it is still okay (safe?) to make chicken stock with the left over carcass?
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9 Comments:
yes it should be find. you will be cooking it more when simmering the stock so that will kill off any of the bad guys!
or another option if you are worried is too roast the carcass for a while and then make the stock, this will deepen the flavor of the stock!
mrstkach at 1:56PM on 07/03/09
if you cook if for a while it should be alright. i make stock from raw whole chickens. it just needs to cook.
dearrie at 1:57PM on 07/03/09
I'd feel safer with a stock that has been cooked to death than a rare chicken.
Depending on how you cooked the chicken and how soon you carved it, that pinkness might or might not have anything to do with doneness. Brined poultry can look pinkish, and I've had occasions where a chicken look pink when carved, but was completely up to temp.
I've also seen chicken that look way too pink at the joint where the thigh meets the body when it's first disassembled, but then it's fine a few minutes later. I'm still trying to figure that out.
dbcurrie at 2:01PM on 07/03/09
Serious eaters are the best...3 answers in 10 minutes. Thanks for the reassurance. I assumed it would be fine, but was kind of taken aback when I carved into. The meat was done - just had some squirts of red when carving (again - sorry for the grossness...).
Thanks for the quick responses!
amywoz at 2:13PM on 07/03/09
Serious eaters are NOT grossed out by a little blood. Even on Friday afternoons ~ think of all the burgers that will be killed this weekend!!
and @mrstkach: Roasting the carcass is a great idea for more flavor; roast it along side some carrots, onions and garlic.
duncan1205 at 4:10PM on 07/03/09
sure just simmer it slow for hours. yum yum.
pjracz10 at 5:23PM on 07/03/09
The best chicken stock I ever made was made with raw chickens. We would poach 25 whole chickens at once for my restaurant and catering business. We did this every day and boiled the broth down to make it easier to store. AS we pulled the chicken off the bones we threw the bones back in the broth and boiled it another hour. It was so rich it jelled hard in the walk-in. I just wish I needed that much poached chicken in my retirement.
foodwriterjdp at 6:16PM on 07/03/09
@foodwriterjdp-
Nice descriptive post. A well-made, flavorful stock should jell after the bones and connective tissue are simmered long and slow. One of my favorite things to do with the leftover turkey frame the day after Thanksgiving is to simmer it with some fresh celery, carrots, and onions for three or 4 hours, then strain out 4 or 5 quarts of delicious stock.
salpico at 12:09AM on 07/04/09
Actually, stock is the best thing to do with your (bloody) carcass. I would not use the carcass alone to make a "stock" but would instead use the carcass to further fortify a stock made with chix thighs and necks. I don't think the stock would be chickeny enough using just the carcass and veggies.
Salpico is right on - the best, most flavorful stock is gelatinous when cold. This is why I use necks and backs in my stock. I also hack through the thigh bones after removing the meat to expose the marrow. You'd have to hack through the carcass and return the bones to the stock to get the most out of the carcass.
therealchiffonade at 2:10PM on 07/05/09