The Forktionary Angle
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Definition
The remaining bones and connective tissue of a chicken after meat has been removed, primarily used for stock.
Sensory Profile
TasteUmami, Savory, Meaty
TextureBony, Cartilaginous, Gelatinous (after cooking)
AromaCooked poultry, Mild meaty, Slightly gamey
AcidityLow
Technical Metrics
Nutrition Facts
Per 100g (for broth) Calories50 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol25 mg
Protein8 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium50 mg
Iron0.5 mg
Potassium90 mg
Chef’s Secret
Roasting the carcasse before simmering deepens the flavor and adds a rich color to the stock. Deglaze the roasting pan into the stock pot.
Substitutions
Best Match
Roasted Chicken Bones
1:1Best for enriching stock with similar flavor and gelatin.
Turkey Carcasse
1:1Larger bones, provides a deeper, richer, but slightly different flavored stock.
Chicken Feet
1:0.5 (by weight)
Excellent for collagen and gelatin, less meat flavor.
Vegetable Scraps (Mirepoix)
Varies
For a vegetarian broth base, no meat flavor or gelatin.
Buying Guide
Look for fresh, clean carcasses with some residual meat and connective tissue. Freeze if not using immediately.
Flavor Pairings
Mirepoix (carrots celery onion) Bay leaf Peppercorns Parsley stems.