Beer Can Chicken Bones In Stock????

15 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
15 years ago
Awesome stock!!
I hope you saved the skin too....skin lends lots of goody to stock!
magothyrivergirl
15 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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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
15 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
15 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
15 years ago
And all night?
Enjoy!
annie1992
15 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
15 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
15 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
15 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
15 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
15 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
15 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
15 years ago
I am sorry David. I think I went off-topic.

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

dcarch
bunnyman
15 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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