Chicken stock to soup

I'm having my first attempt at rubber chicken this week and have spent today cooking a 1kg pack of chicken drumsticks in the slow cooker (on offer from Lidl for £1.50) and have managed to pick off a mountain of chicken.

I've noticed that people usually make stock or soup for later in the week from the bones but was wondering how people tended to do it? Do they make it as soon as they're done with the bones and freeze for later or do they store the bones in the fridge so that the soup is 'fresh' when you finally get to have it?

Does it actually make any difference?

Just to be contrary (Hiya msgnomey!) I freeze the bones until I have enough to use them to make stock. I tend to use at least two chickens' worth of bones to make a big batch of soup so freezing the bones, for me, initially takes up less room in the freezer.

Hi Lil Lisa:hello:

I save up my bones in a box in the freezer, just like Mags the cat I either roast them before freezing (just while the oven is on for something else) , or else freeze them all unroasted - roasting first means they can go from freezer to pot rather than roasting first .

I bung in the Slow cooker/Big pot - Roasted bones (brings out the flavour) a couple of unchopped carrots , an onion cut in two, a couple of bay leaves, few sprigs of parsely and abotu 10 peppercorns. I bring it to the boil and then simmer for at least 3-4 hours or so. In fact, someone asked this recently, hold on!

zippychick wrote: »

Hi Babyshoes:hello:

Here's how i make stock.

Roast the bones in the oven (keep in fridge for a day or so if you need and can't make stock straight away)
Cover with hot water and throw in - couple of complete carrots, couple of onions cut in two, 10 ish peppercorns, some parsley if i have it and a bay leaf. Boil then i simmer for a good few hours. It sounds like you may have added too much water, or not enough other ingredients to add to the taste. The stock should be a golden or deep b rown colour and taste stocky. I used to save up 2-3 carcasses and do them at once / Strain once it is done - removing bones and remains and pick off any chicken you can see It sets like jelly when it's cold.

Also - Chicken stock to soup

How do i make my own chicken stock?

I will add your thread to that link later - do let us know how you got on :j

Stock also freezes well - Swan explains it well here

Thanks
Zip

Hi Lil Lisa - how did you get on with your stock then? Do you need any more help?

Jacey - did a search for you and found the recipe Stephen posted a couple of months ago Clicky

sp1987 wrote: »

I read somewhere about how to make chicken soup from the leftover bits of a roast chicken. I have tried searching the forums for the info but have no idea what thread it was in. To be honest I only thought of it when I saw how much chicken was left and thought that I may aswell have a go at it.

What do I need, what do I do?

Cream of chicken soup is what I'm looking to do but to be honest anything to rid myself of a plate full of refridgerated cooked chicken will be good

Thank you!

Take a look at these threads:

Chicken stock to soup

Rubber chicken

The first will show you how to turn your carcase into soup. The second will give you ideas to s-t-r-e-t-c-h your chicken I'll merge this with the first one later.