Practical ingredient guide
Chicken carcasses
Chicken bones with small meat remnants for making strained stock.
Poultry
All year round
International
What it offers and why to use it
Chicken bones with small meat remnants for making strained stock. Simmer in water, strain and skim fat; discard the bones.
Flavour profile
Chicken bones with small meat remnants for making strained stock.
From shopping to cooking
Choose
Buy fresh carcasses from a food supplier and distinguish them from whole chicken.
Store
Refrigerate very cold and use soon or freeze separately from other foods.
Prepare
Simmer in water, strain and skim fat; discard the bones.
How to make the most of it
Good pairings
Simmer in water, strain and skim fat; discard the bones.
How to substitute it
Check texture, flavour and composition before substituting.
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →