Recycling bones from smoked carcasses to make stock -

Is it advisable?

I'm sorta drowning in chicken after knocking out the first two steps of the 5 step WSM method this weekend, and I decided to freeze all the bones. Is it going to impart an overpoweringly smoky flavor to stock if I use them in it?

Pete wrote:Is it advisable?

I'm sorta drowning in chicken after knocking out the first two steps of the 5 step WSM method this weekend, and I decided to freeze all the bones. Is it going to impart an overpoweringly smoky flavor to stock if I use them in it?

Go for it! See here for my experience.
Jamie

Worst-case scenario is you have to dilute it with store-bought stock. I think in the right kind of recipe it'd be great, but smokiness is very much a matter of personal preference. Definitely give it a try and see what you think.

I did it with the Hagen's smoked turkey and it was really good and really bacony.

I made split pea soup with my turkey carcass (rather than smoked ham hocks) from Thanksgiving. It turned out great.

Ryan

If it's too smokey tasting try using it in recipes that you would either start with bacon or ham hocks.
Paulette

I think some Christmas Gumbo is in order - and fortunately I'll have a couple of days to devote to making it right around that time, too.