I love to make stock, especially in the fall.
We often buy whole chicken, cut them into pieces (or debone each one) and freeze the bones to be made into stock later.
I used to make stock by covering bones with fresh water but have found that roasting the bones first makes all the difference. This meant defrosting the chicken before making stock and extended the entire process.
I recently experimented with roasting the carcasses after removing them from the freezer. I dusted the carcasses lightly with a bit of oil and roasted them at 450 degrees until slightly golden. I had to flip the carcasses half-way through the process but found the process was flawless!
It’s a short tip but I’m hoping it might save someone else a day or two of defrosting!
What’s your secret(s) for making stock?