Beer Can Chicken Bones In Stock????

13 years ago

Would you use the bones from beer can chicken in stock. I have bones from four chickens from last weekend. Two were seasoned with bbq rub the other two with cajun seansonings. There is a slight smell of both spices coming from the zip bag. I've got my 20 quart stock pot out and will be adding other bones, a package of backs, and some wing tips and wings along with all the other stuff. I don't want bbq/cajun stock. What would you do?

Yes It's 100 plus again today....LOVE my extra stove in the garage. Baking bread too.

David

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Comments (14)

lindac
13 years ago
Awesome stock!!
I hope you saved the skin too....skin lends lots of goody to stock!
magothyrivergirl
13 years ago
Absolutely! :)
I make stock with whatever chicken carcass I have, regardless of the seasoning & freeze it in containers for future meals.
When it is 'extra specially flavored ', I will mark it on the container, and use that stock where the flavor or seasoning either doesn't matter or will simply enhance the recipe - like chicken tortilla soup or Mexican meatball soup will be delicious with the beer can chicken stock.
How lucky you have an extra oven in the garage!
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Here's one, there are several other varieties out there. I think you can use seasonings of your choice, its the cooking method that makes it so good. David BEER CAN CHICKEN This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course. 1 large whole chicken (4 to 5 pounds) 3 tablespoons Memphis Rub* or your favorite dry barbecue rub 1 can (12 ounces) beer 1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill. 2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 3. Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. 4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. 5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. 6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.) *Memphis Rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. ** Indirect grilling on a Charcoal Grill: To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. YouÂll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. Serves 4 to 6. The Barbecue Bible Steven Raichlen Workman Publishing
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Chicken Stock with chicken breasts?
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I have some things to make instant chicken stock, but I had my mind set on making homemade stock to make french onion soup, which I have been dreaming about since reading that thread ---- I don't eat red meat so I was going to try it with chicken stock, so figured a homemade base would be better -- another day! Thanks for your help.
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Suggestions for Bone In Chicken Breasts (Quick & Easy, Please)
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Comments (7)
Hi Cindy, how about BBQ on it he grill? I wrap them in foil and cook for about 30 minutes then take them out of the foil slather with BBQ sauce and finish the cooking process! Or, here is a Chicken and Biscuit Recipe, it looks more involved than it really is, I use Pillsbury bicuits, they are lighter and easier: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done. Enjoy, Gina
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I should freeze chicken bones for stock, right?
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Comments (8)
foia, I've made stock with raw, and with cooked, and with a mixture of both. It all comes out pretty well. I make mine just like everyone else's, but I don't add lemon or tomato or leeks, just a bay leaf, some peppercorns, carrot, and onion and celery. I will freeze wing tips, necks, giblets, etc., until I get enough for a pot of stock, and sometimes if I just don't have time to simmer stock (oh, like any time between April and December, when I'm gardening, canning, cleaning calf pens, cutting hay or working at the job that actually pays for my farming habit, LOL) I'll toss roasted carcasses into the freezer until I get a couple or more and then make a big pot of stock to freeze or can. Even the store-bought rotisserie chickens get saved for stock and I toss it all in together. I've been known to simmer stock all day in the crockpot while I'm at work too, and that works pretty well, as does my big electric roaster if I'm doing several and it's the only thing big enough to do them all. I do beef stock in the roaster too, roast the bones, add the rest of the ingredients and let it simmer, works great. Annie
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User
13 years ago
For sure....it's all good !!! Whatever spice is in there just adds a bit of interest to the end dish you use it in.

Nothing wrong with chicken pot pie with a cajun kick!

The only time I am a purist with my chicken broth is for chicken and sliders. Other than that is all good!
lakeguy35
Original Author
13 years ago
Thanks ladies! Wasn't sure if it would over power the stock or not. With 20 quarts probably not though. Some skin from breast that were used for chicken salad Linda. We love to eat the skin from whole chickens and turkeys. My group fights for it. LOL! I'm sure the wing tips, wings and backs will make up for some it. Still havn't tried chicken feet. : )

Love my back up stove in the garage...whoever had this place before me must have had some major power needs as I have two 220 volt plugs in the garage not to forget the many 110 plugs. Big difference from the ole cabin on the lake.

Stock will be simmering soon here....

David
lindac
13 years ago
And all night?
Enjoy!
annie1992
13 years ago
Oh yeah, I'd definitely use it! Oh, and I'm seriously envious of that stove in the garage!

Annie
lakeguy35
Original Author
13 years ago
Late into the night for sure. I've been hosting kid parties the last few weekends and tonights it's all adults. Just a few friends, the pool, some good music, poker, spades, hearts, or dominos. Clinking with my crown...they should be here any minute now. I hope we don't see the sun come up tomorrow morning....that's happened more than once. LOLOLOL!

David
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
I always wrap alum foil on the beer cans. I am not at all sure about the paint on the beer cans in a high temperature oven/grill making contact with the meat.

dcarch
lindac
13 years ago
I have eaten a lot of chickens that were cooked by perching them on beer can, noticed no ill effects. You must remember the inside of the chicken keeps the beer can at about 220 degrees.
Certainly no worse than binder clips on your bacon or dremel drilled lobster.
lakeguy35
Original Author
13 years ago
The stock turned out great! Has a great flavor with no over powering bbq or cajun spice...just good stock with a little kick. It's now in the freezer in zip bags just waiting to be used.

I've never thought about the paint on the cans. I can see where some might be concerned about though. Not a big thing for me and my group.

David
lakeguy35
Original Author
13 years ago
Oh, I'm curious about that mexican meatball soup rivergirl. Do tell me more or maybe the recipe please. TIA!

David
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
"Posted by lindac ------I have eaten a lot of chickens that were cooked by perching them on beer can, noticed no ill effects. You must remember the inside of the chicken keeps the beer can at about 220 degrees.
Certainly no worse than binder clips on your bacon or dremel drilled lobster. "

Let me first say that I agree with you totally. No one has dropped dead right after eating beer can chicken, and the temperature cannot go above boiling temperature as long as it is touching water.

Let me also say that, I wrap alum foil on the beer can just for myself. No one has to follow my example.

I do it because I will never allow my food to be cooked in contact with a non-food grade finish, especially not to children. The part that's in contact with water may be lower than boiling point, but the part that's not in contact will reach 350 to 450 degrees in an oven.

How long would it take to wrap alum foil on a beer can? 5 seconds?

BTW, FYI, my cutter for lobster is a stainless steel cutter, and the bacon clips are of a gunmetal finish, not paint. You of course will also notice in the photo that, I also have stainless steel clips.

As usual, I appreciate your concern.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
I am sorry David. I think I went off-topic.

I am glad the stock turned out great. Have fun.

dcarch
bunnyman
13 years ago
I don't even use a beer can anymore. Just plop the bird right on the grate. Probably a little more fat retained then stand up beer can up the cavity style.

Bones and skin for stock... hail yes! To me the smoke flavor is pronounced so I only use it in bean based disheds. I make lots of pea/bean/lentil type soups so not problem using it up. I use hickory wood when indirect cooking which has a notable strong flavor.

Funny how you can pick all the good meat off a chicken/turkey but when you boil the carcass a whole 'nuther bird comes off the bones. Some amazingly meaty broths.

: )
lyra

Beer Can Chicken Bones In Stock????

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