Tenina's Chicken Stock Powder - Question

[goldfish]

I have two fresh (frozen - but fresh) chicken carcasses with little/no skin.  Really wanted to try making the chicken stock powder from FFS but should have read the recipe first.   Are there any ideas as to how I can use the carcasses that I have - or should I just use them for something else and wait until I have the roasted chicken?  Many thanks!

[cookie1]

Goldfish I didn't have a lot of skin when I made mine and the flavour seems lovely. I think the skin would add flavour though. I'd wait and see what others say. 

[gertbysea]

GF  you do not  need a roasted chicken. If you have a bunch of chicken frames just use them or make a liquid stock with them. I buy boxes of chicken frames to make all sorts of  chicken stock  and pay less than 50 cents a frame from Lenardsa.

Gert

[Wonder]

I use chicken frames for liquid stock.

[goldfish]

Yes, I think you're right - thanks everyone - will use these for "stovetop stock" and try Tenina's stock powder when I have all the ingredients lined up!

[Brumington]

Personally I'd wait for the skin.  In my opinion it's the skin of a chicken that has the best flavour so you can imagine how much it gives to the stock powder. It's definitely worth making and worth making right. It lasts forever and gives so much flavour to dishes.

[I Love Bimby!]

Hi All,

We're going to make this today and I just had a couple of questions:

1/ how much meat did your carcasses have? I was planning on stripping one for a chicken pie and using the remainder for this bit I'm a little confused (could be the cold)  and wondere if all of the meat should be kept on it??

2/ did you include the bones in the final grind?? Something made me think for some reason I should? Again a little confused!! Haha

Thanks!!
ILB

[judydawn]

No, don't include the bones in the final grind ILB, someone did and we had a laugh about that 
When I've made it there hasn't been much meat left on my bones, little pieces here and there only.
Just sent you a pm     

[JE1202me]

Has anyone used their dehydrator for this?
Tenina mentions in this recipe that you can use a dehydrator, I am concerned that I will loose all the caramelisation from the baking of the vegetables, or is it that as the temp is only 160 there is no caramelisation?

I guess I just put all the chicken skin, frames and vegies in the oven for the initial 40mins (to cook the vegies)  and then in the dehydrator?  As the chicken is already roasted, could I use varoma'ed  vegies instead of having the oven on for 40mins?

Thanks

[judydawn]

There really isn't any caramelisation with drying the vegies out in the oven JE, they just dehydrate. Some start getting too brown so I take those out each time I check and turn everything over.

Not sure of the answer to your second question, I think perhaps the vegies would have more flavour being baked and dried than steamed and dried though.