I've kept the chicken carcass - now what?

weegie_2

Thanks guys - that's a great help.

Interesting about the freezer point though and not refreezing the stock after you cooked using a frozen carcass..as that is probably what I would do. Will have to give that more thought.

And how much water should I add - as much as I want or enough to cover the carcass?

janb5

I was always told that provided you are making a different meal you can refreeze it.For example........frozen mince once defrosed becomes lasagne or a frozen carcass becomes soup.

What do everyone else think?

gwinnie

Yes, that's right but the official advice is not to reheat food more than twice. So it's fine to cook raw from frozen and then refreeze the cooked meal for reheating later. But I'd personally be wary of refreezing soup drawn from frozen cooked meat.

I'd also be wary of heating cooked meat in a slow cooker because it doesn't reach a high enough temperature quickly enough. If meat has been out for 2 hours (and probably less in high summer), that is plenty of time for food poisoning bugs to start growing.

All the fridge and the freezer do is inhibit bacterial growth. Each time a food is warmed up, bacteria will start multiplyi. The more often it is done, the longer the bugs have to grow. Warm, moist conditions on protein are ideal growing conditions, this is how cultures are grown in laboratories.

It's possibly ok with stock if it gets boiled at high enough temperature and quickly enough, but I personally wouldn't take the risk.

Andybez38

weegie wrote:

Me again.

Made my first roast chicken last night - and I didn't posion anyone :-) so impressed with myself.

Picked the bones clean of meat and was left with a chicken carcass which I threw out....

Now I new I could have made something out of it. But I simply didn't have time to do yet more cooking...(I work full time)...and I had been cooking a lot over the weekend. Was all cooked out!

So, my question is. And it's probably a daft one again....can I freeze the chicken carcass, defrost the next weekend and then do something with it?

Cheers!

You have probably feed the local cats, foxes, dogs, rats etc.

They always seem to know where to make a hole in the black bag to get at it. :rolleyes:

Ted_Hutchinson

To add to the stock making tips I always add a bit of lemon juice or vinegar, to make the stock slightly acidic. This will dissolve more calicium from the chicken bones and the stock will be more nutiitious.

seven-day-weekend

weegie wrote:

Me again.

Made my first roast chicken last night - and I didn't posion anyone :-) so impressed with myself.

Picked the bones clean of meat and was left with a chicken carcass which I threw out....

Now I new I could have made something out of it. But I simply didn't have time to do yet more cooking...(I work full time)...and I had been cooking a lot over the weekend. Was all cooked out!

So, my question is. And it's probably a daft one again....can I freeze the chicken carcass, defrost the next weekend and then do something with it?

Cheers!

You can freeze it and then when you're ready make a carcase stew .

Boil it up with herbs and a bay leaf, take off the meat, add veg and seasoning of your choice.....yum!

charlies_mum

HI,

i have read the thread in the index about making soup from a chicken carcass, but just want to check a couple of things.

I have bunged the carcass into the slow cooker , some ends off the veg and covered with water (about 2.5 pints). How long do I need to leave it, and have I put too much water in ?

arabellacatpig_2

I simmer for about 2 hours.

arabellacatpig_2

I simmer it for about 2 hours,but I believe you can leave it longer if you want.

redspot24

Have you put the whole skeleton bit of the chicken in the slow cooker? This is something that I've not been able to figure out about making chicken soup and haven't dared ask before! I'd really like to have a go at making it, but am scared that I'll not do it properly and poison myself! It seems like a good way to use up the scraps of chicken.