Can I use boneless chicken thighs to make a homemade stock?!
Answers: Yes--you may want to put some carrots, celery, onion and garlic in with the chicken to richen the broth. Poach the chicken in some white wine first. After making the broth, chill it and skim the hardened fat off of the top. Strain the liquid.
Yes you can.
I recommend roasting the thighs first (unless you are looking for a very light stock).
Yes-and I agree roasting them will add great flavor.
You can but the flavor will not be very good.
You would be better off getting boned chicken carcases and giving them a quick browning then boil with stock veggies
You can, and a better stock is made from skin on. Keeps the flavor that is desired. If you don't want the fat, refrigerate and skim the fat off the top as it cools.
Using chicken bones in the stock is where the actual chicken flavor comes from. The bone marrow is where the most flavor is. I recommend cooking this way and then if you don't want the bones, they can easily be removed after the stock is finished. Always remember to skim the stock and only simmer it. okay
you can but really the best stock is chicken carcases roasted with herbs abd garlic and then thrown into a pot with cold water and simmered for a couple of hours - the flavour is from the bones.
You *can* make chicken stock out of boneless chicken thighs, but you'd really be wasting the meat. I have yet to meet a chef or cook who would willingly use usable meat to make a stock.
What I do is hang on to chicken bones until I have enough to make a stock with (usually, 1/2 - 2/3 of the way up the side of the pot) and then use those. If you're just using the meat, you're not getting much collagen - which converts to gelatin and adds a very desirable mouth-feel to your stock. If you're making stock often, it's also worthwhile to save up the scrap from trimming the chicken: the chunks of cartilage, etc. that you don't intend to use for whatever it is you might be making.
I would recommend hanging on to the thigh meat and using it for something else - perhaps a chicken casserole or chicken dumplings.
As for roasting the bones... You can roast the bones if you wish but very few restaurants, cooks and professional chefs roast chicken bones. Roasting is typically reserved for beef bones.
Emily --- you can make some good chicken broth with boneless chicken thighs.
But to make a chicken stock you need to use the bony parts of the chicken. I use the whole chicken after removing the breast.
Freeze the breast for future use.
After removing the breast place the chicken in a large pot cover with water and bring to a boil. As soon as it comes to a boil reduce heat and let simmer at least 2 hours.Be sure to skim the foam off the top as it forms. This will help keep the stock nice and clear.You may need to add more hot water as it will evaporate as it cooks But don't add water the last 30 min. If you don't want to buy a whole chicken you can use chicken backs 2 or 3 pounds of backs will
make a good stock. The reason I use a whole chicken is so I can use the meat for making stuffing or chicken enchiladas.And I have a whole breast for later use.
I hope this will help you. jim b
You can use any part of the chicken to make chicken stock but you'd be much better off using bones with some attached meat. If you use thighs to make stock, you'll have to throw out the meat afterwards.
When I buy chicken thighs, I buy them with skin and bones. I'll debone the thighs and save the skin and bones in ziploc bags in my freezer. When I have about three quarts worth, that's when I make stock using the skin, bones and some veggies. After the liquid has reduced by at least 60%, I strain out all the solids and place the liquid in the refrigerator. The next day, I remove the fat layer that forms on top.
Better would be bones, feet, wings, leg quarters etc.But yes.