Chicken carcasses

Chicken carcasses are the bony and cartilaginous remains left after most of the meat has been removed from the chicken. This ingredient is fundamental in cooking for preparing broths, stocks, and soups due to its high collagen and mineral content, which impart an intense flavor and a gelatinous texture to the liquids.

Their origin is essentially the domestic chicken (Gallus gallus domesticus), and they are used in many culinary cultures as a base to extract as much flavor as possible from the piece before discarding it. In traditional gastronomy, chicken carcasses are an economical and sustainable way to utilize the whole animal.

Properties: Chicken carcasses contain bones, cartilage, and connective tissues that, when slowly cooked, release calcium, collagen, and gelatin. This not only enriches the broth with nutrients but also improves its texture, making it denser and smoother. Furthermore, broths made with carcasses are an excellent base for soups, stews, and sauces.

Synonyms in Latin American Spanish: In different regions, they may be called espinazo de pollo, restos de pollo, huesos de pollo, or simply carcasa de pollo. Although "carcasa" is the most common term in most Spanish-speaking countries in the culinary context.