I've kept the chicken carcass - now what?

danielle24

carrieparkinson wrote: »

its in the biggest pan (out of the normal set of 3) at the moment cooling down. smells lovely....

if i put some stock in a frying pan with some of the chicken and put in some rice, could it be a kinda chicken fried rice?

yep! Or you can add loads of veggies to the stock with some pasta for some great soup!

thriftlady_2

Next time you boil a chicken carcase up, add a carrot, and onion and a leek and/or celery sticks -it'll be even more flavourful Strain the liquid into small freezer tubs.

carrieparkinson

ooh thanks all im off to go and do something with it now

Mrs_A_4

Ok I was going to start my own chicken carcass thread but might as well hijack this one!
Have ready roasted from Tesco carcass and I want to make chicken and veg soup. Do I make stock first with the carcass, fish out the meaty leftovers then do make soup as normal just using the stock and meaty bits, or can I bung it all in together and just fish out the bones to make soup?
Sounds confusing but I have never made chicken soup before! Plus, Tesco cooked chickens always have a sort of brown glaze - will this affect the finished flavour?

little_ole_me_3

I would like to know how much water do you put into the sauce pan with the chicken carcass to get the stock?

Also how long do you simmer this for?

Thanks as I haven't a clue I normally just pick every last piece of chicken off the bone which takes me ages and then use it for a curry the next night.

mickeymumx

i remove the useable meat from the chicken.... i use a stock pot, put in carcass, pour water around till most of carcass is submerged, add celery and onion, boil for about 40 mins then simmer, approx 1 hr.....
top up water if required,
strain the bones off etc...
then add noodles, thinly sliced carrotts and leeks, mushrooms, the rest of the chicken, season with ginger and a little soy, or 5 spice, and if feeling reckless a few prawn, have a fab chinease noodle broth, uber healthy and the kids love it !!

DawnW

little_ole_me wrote: »

I would like to know how much water do you put into the sauce pan with the chicken carcass to get the stock?

Also how long do you simmer this for?

Thanks as I haven't a clue I normally just pick every last piece of chicken off the bone which takes me ages and then use it for a curry the next night.

Use enough water to just cover the carcase. Don't let it boil dry. If you have a slow cooker, you can use that to make stock - less steam and heat in the kitchen this weather and it can't boil dry. Remember you can always freeze the stock if you don't want to use it straight away.

mickeymumx

apologies for spelling, was trying to eat lunch and type !!!

DawnW

little_ole_me wrote: »

I would like to know how much water do you put into the sauce pan with the chicken carcass to get the stock?

Also how long do you simmer this for?

Thanks as I haven't a clue I normally just pick every last piece of chicken off the bone which takes me ages and then use it for a curry the next night.

sorry, I meant to add, cook it till the meat comes off the bones, gently, just let it simmer. No problem if you leave it longer though.

Feanor

Hi all,

I'm making roast chicken today and want to use the carcass to make chicken soup.
Does anyone have a recipe as I am not sure if I am missing any ingredients.

I have potatoes, carrotts and parsnips to boil with it, but what do I use to thicken it?

Thank you.