Reply to Can I make chicken noodle soup from leftover roasted chicken?

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[quote=Anonymous]You can freeze the bones for as long as you like.  (And by that I mean a month or two, not years--though I've never tried years; maybe it would work.)  They'll work just fine.  No need to thaw; just throw them in the pot and they'll thaw anyway in the process.

You want to start with enough cold water to cover the solids (carcass plus vegetables), plus maybe an inch.  Add a tablespoon or two of vinegar to that.  Any vinegar will work (well, maybe not balsamic--too sweet), but as a PP pointed out apple cider vinegar is nice if you've got it.

When you're bringing the stock up to a simmer, you want to do it very slowly with low heat.  That slowness, plus the vinegar, helps extract the collagens and the proteins from the bones.  I don't exactly understand the science here but Alton Brown did a thing explaining it that you can probably search up on Youtube.  I do it in a stockpot on the electric stovetop at a heat setting of about 2, and it takes more than an hour to get up to temperature.  Those using the crockpot method are probably naturally covered already on the low and slow thing.

How long to simmer is a matter of debate and personal preference.  Some think "as long as possible" improves it; some think anything over an hour or two is wasted time.  I'm in the "long as possible" camp; I try to give it all day or, if I start late in the day, overnight.  But if you don't have that kind of time I'd give it at least two hours.[/quote]

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