- Category
- Meat
- State
- Fresh
- Usual unit
- kg
What it is
Chicken bones are the bony parts left after cuts such as breasts, thighs or wings have been removed. They may retain cartilage and small scraps of meat and are commonly used to make stock or broth. During cooking, the bones and connective tissue contribute flavor and a richer, silkier texture to the liquid. A chicken carcass or back, wing tips and other loose bones can all be used as part of this base. They are not a cut intended to be served as meat: their usual role is to enrich a cooking liquid, which is then strained and used in other dishes.
When to use it
Use chicken bones when you want a chicken base for soup, stew or sauce, or when you want to make use of the bones left after deboning a chicken. Bones with cartilage and a little meat still attached are particularly useful for adding flavor and body to broth. A carcass or back can be combined with wing tips and other bones. Remember that this is an ingredient for extracting flavor during cooking, not a piece to serve as it is; remove the bones from the liquid before using it in another dish.
How to use it
Put the bones in a pot and cover them with water. You can add carrot, celery and onion, along with aromatic herbs such as bay leaf or thyme. Bring the liquid to a gentle simmer and let the ingredients flavor the stock. When it is ready for your intended dish, strain the liquid and remove all bones and solid pieces before using it in soup, stew or sauce. Adjust salt and other seasonings in the final recipe. Small scraps of meat left on the bones can enrich the stock, but the bones themselves should not be served as part of the dish.
Flavour and texture
The bones and connective tissue contribute flavor to the cooking liquid. Collagen released during cooking helps give broth or stock a richer, silkier texture. The result depends on the bones used and the ingredients added alongside them; vegetables and herbs bring their own aromas.
How to choose it
Choose chicken bones or a carcass intended for cooking, and check that the package is intact and the product is within its stated date. A carcass may retain cartilage and small scraps of meat, useful components for making flavorful stock. Wing tips and other bones left after deboning a chicken can also be put to use. For loose pieces, check which part of the bird you are buying and follow storage information supplied by the seller or on the package.
Storage
Keep the bones in their packaging and follow any storage instructions printed on it or provided by the seller. If they are sold unpackaged, ask the retailer for guidance. There is no single storage period that can be given here for every product and presentation. If you will not use them soon, consult the guidance for that specific product rather than assuming a time or temperature.
Substitutions
For chicken stock, a chicken carcass or back can be used instead of loose bones. Wing tips and other chicken bones can also add flavor. The amount of attached meat or cartilage and the resulting broth can vary from piece to piece; these are not weight-for-weight equivalents or replacements for a serving of meat.
Common mistakes
Do not treat chicken bones as a ready-to-serve cut: their main use is to make stock that is strained afterward. Remove bones and check for fragments before using the broth. Do not automatically discard cartilage or small scraps of meat attached to the bones, as they can contribute flavor and body to the liquid.
Safety and allergens
Treat the product as raw chicken and follow the package or seller's handling and storage instructions. Remove the bones from the stock before serving, and check that no fragments remain in the liquid.
Culinary uses
- Base para fondos y caldos
- Aportar sabor y cuerpo a sopas, guisos y salsas
Recommended techniques
- Cocer a fuego lento en líquido para preparar un fondo
- Colar el líquido y retirar los huesos antes de utilizarlo
Pairs well with
- Zanahoria, apio y cebolla para un fondo
- Laurel y tomillo para aromatizar un caldo
Frequently asked questions
What are chicken bones used for?
They are mainly used to make stock and broth for soups, stews and sauces.
Can I use a chicken carcass instead of loose bones?
Yes. A chicken carcass or back can also be used for stock. Wing tips and other loose chicken bones can be added as well.
Should chicken bones be served in the dish?
Usually the stock is strained and the bones are removed before the liquid is used in a recipe.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- 8 usos del pollo en la cocina que no conocías www.cashfresh.es/8-usos-del-pollo-en-la-cocina-que-no-conocias/
- Carne de pollo - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Carne_de_pollo
- Etiquetado de sustancias que causan alergias e intolerancias alimentarias www.aesan.gob.es/seguridad-alimentaria/informacion-alimentaria/etiquetado-sustancias
- El pollo en la gastronomía y su historia nutriguia.com/gastronomia/200505130001.html
- Cómo cocinar las distintas partes del pollo | Recetas Nestlé www.recetasnestle.com.co/blog-sabor/recetas-caseras/preparaciones-pollo
- - YouTube www.youtube.com/watch?v=NINyeQPBcms
- Evolución del léxico culinario desde 1932 a 1972 | OpenAlex openalex.org/W2291578502
- Food Allergies | FDA www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies
- Food allergens | Food Safety and Quality | FAO www.fao.org/food-safety/scientific-advice/food-allergens/en
- Allergen guidance for food businesses - GOV.UK www.gov.uk/government/publications/allergen-guidance-for-food-businesses/allergen-guidance-f…
- Know Your Food Allergens www.sanmiguelcountyco.gov/DocumentCenter/View/9183/Know-Your-Food-Allergens---The-Big-9
- Conoce la carcasa de pollo | Recetas Nestlé www.recetasnestle.com.mx/escuela-sabor/coccion/carcasa-de-pollo
