Is the water I used to boil chicken considered "chicken stock"? (chicken breast, carrots)

[RobertFisher]

I boiled a bunch of chicken thighs for 25 minutes then coated them with bbq sauce and baked them. They turned out plump and soft. I think I have discovered the secret process that Papa Johns use to do their "baked wings".

Anyway when I was done boiling, I was left with a pot of yellow water, with a layer of oil on top. I thought this could be used as chicken stock if I chill it and remove the oil on top; my wife says it's garbage not worth the effort. What do you think?

[Ohiogirl81]

I don't know what it's "considered", but I would make a pot of soup with it.

[saibot]

Were they bone-in chicken thighs? If so, you definitely have stock, although it would be richer if it had been simmered longer and tastier if there had been an onion and some herbs with them. If they were boneless, then eh, it's probably not going to be that great, but I would make soup with it, too. No reason to waste it.

[pikabike]

It is not “garbage.” It can be used for cooking rice in (substitute 1:1 for water), it can be soup base, and you can freeze it in cube form to use portions later.

Wasn’t your wife the one with expensive tastes in eating out and shopping, but you’re trying to tighten the food budget? This is just one small step in that plan.

That definition of garbage is the real garbage! Wasteful habits...

[evening sun]

I would use it as suggested, wither use it as a soup base, or to cook rice. It is far from garbage. Next time, add a carrot, onion, & bay leaf to the simmer broth, for extra flavor & nutrition. Well done on the chicken thighs. OH * i think someone on here poaches chicken parts in pickle juice, that worked well for me too, I poach them if I want to make a chicken salad.

[harry chickpea]

Yes, it is stock. I let it continue to boil to reduce and put it in mason jars that go in the fridge - WITH the schmaltz on the top to act as a seal. It will partially gelatinize and if the stock is put in the jars hot, any tiny bit of mold on the top can be safely removed. The stock itself is safe.

Whenever I have a whole chicken or thighs, there will be stock, as the way to get the last of the meat off is to boil and then remove the cooked meat for use in chicken salad. I end up with over a cup of meat with little effort. The remains boil some more until the bones soften, and then those go out for the foxes.

A fine mesh strainer will make your stock look cleaner. As for the garbage comment... not going to go there.

[Flamingo13]

If I poach chicken breasts alone, I dump that water - the only thing that is really stock is if there were other veg. and herbs in there. (of course you strain all that out and use fresh veg. etc. for soup or whatever) - plain water used to poach (I hope it wasn't boiled) is garbage.

[harry chickpea]

Originally Posted by Flamingo13

If I poach chicken breasts alone, I dump that water - the only thing that is really stock is if there were other veg. and herbs in there. (of course you strain all that out and use fresh veg. etc. for soup or whatever) - plain water used to poach (I hope it wasn't boiled) is garbage.

It is no more garbage than water used to cook pasta. It can be a base, it just needs more work. The albumen may make it look unappetizing, but the fond in the bottom of a pan looks unappetizing as well.

[Threestep2]

Boil it down a bit. Do not remove the chicken fat. Use for gravy, deglazing pans, steaming vegetables, ... .

[RobertFisher]

My chicken thigh was bone-in. Next time I'll add some carrots and onions just to add flavor to the water. I'm sure it will enhance the chicken's flavor too.