I've kept the chicken carcass - now what?

xnatalie81x

Hi - When i do a roast chicken i use the breast and leg/thigh meat and it seems to fall apart - do i just chuck all the bits in with the water and stock flavouring, or just use the main whole bit of the carcass.

I am quite excited about this as usually only get 1 dinner out of a chicken but am stretching it to 2 and now a possibility of lunch as well!

Patchwork_Quilt

xnatalie81x wrote: »

Hi - When i do a roast chicken i use the breast and leg/thigh meat and it seems to fall apart - do i just chuck all the bits in with the water and stock flavouring, or just use the main whole bit of the carcass.

I am quite excited about this as usually only get 1 dinner out of a chicken but am stretching it to 2 and now a possibility of lunch as well!

Roast the chicken. Take all the bones and put in a pot with enough water to just cover. I often include the water that the veg was boiled in too. Simmer for about an hour. Drain into another pot - don't drain into the sink! Leave the bones to cool. Pick off the bits of meat and then reboil for 5 mins - this is important. Now you have a basic stock.

To make soup, add a chopped onion, chopped carrot, 1 tsp salt, cubed potato and anything else that looks a bit wrinkly in the bottom of the fridge. Boil for 5 mins then simmer.

If adding cream, use any type but do not reboil afterwards. Add as a swirl in the bowl or just stir in a couple of tablespoons at the end of cooking

Pobby

xnatalie81x wrote: »

Hi - When i do a roast chicken i use the breast and leg/thigh meat and it seems to fall apart - do i just chuck all the bits in with the water and stock flavouring, or just use the main whole bit of the carcass.

I am quite excited about this as usually only get 1 dinner out of a chicken but am stretching it to 2 and now a possibility of lunch as well!

Only 2 of us and I can get 4 meals out of a decent sized chicken.

Roast, then we like it cold with bubble and squeak, perhaps then chicken pie with a bit of bacon or ham if needed and then of course chicken and veg soup.

Stephen_Leak

If your chicken left-overs stretch to a breast, or the equivalent from ther bits, try this ...

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

1 egg
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
200g (½ a 400g tin) of creamed sweet corn
1 chicken stock cube
500ml of water
Ground pepper to taste

METHOD

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

If you are using a fresh chicken breast, cut it into very thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

Put the chicken and sweet corn into a saucepan on a medium heat. Dissolve the stock cube in the water. Add the stock. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

For the really thick version of this soup, add ½ a tablespoon of cornflour mixed with a little water towards the end of the cooking.

For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.

lbt_2

I have a chicken carcass sitting in the kitchen - I have taken off the chicken to use for sandwiches, dinners and a chicken pie.

I normally throw the carcass away, but I wondered if, other than stock, is there anything else I could make with it?

Also, for those who do make their own stock, is it really much better than bought stock?

Thanks

tessie_bear

im not sure there is much u can do with it except boil it up for stock and use it for soup or any other recipe that needs stock....i make my own stock and think it is better than bought as i have always found that sort of stock salty and a bit artificial tasting iyswim

frogga

Give it a decent burial?

hilstep2000

Make stock definately. Add an onion, a leek a carrot and a stick of celery (if you've got any) then cover with water, bring to the boil and simmer for two hours. strain, and throw away the bones etc. Use it as abase for soups stews or gravy. It tastes so much better than bought stuff!

Pink.

Hi lbt,

There's an earlier thread that should help you use your chicken carcass so I've added your post to it to keep the replies together.

Pink

lbt_2

Ok, you have persuaded me

I have it on the hob at the moment so fingers crossed.

I did try making chicken stock before in the slow cooker (overnight) but perhaps it was on too long because it was so bitter :eek: