I've kept the chicken carcass - now what?

bellrooster

you could add some potatoes, or perhaps some pearl barley? it wouldn't thicken it but make it nice and chunky

Pobby

I often use lentils to thicken my soups. Don`t forget to add a bit of chicken stock. We are just trying out the Knorr stock pot. Pricey but worth a go otherwise a stock cube is good.

gailey_2

im thining same thing too as dont want to waste the poor bird.

gailey

Penelope_Penguin

Feanor wrote: »

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.

Sorry if I'm getting confused, but are you making stock first and than making soup from the stock The way I'm reading this is that you're adding the veg in with the carcase, which isn't how I'd do this

Penny. x

Oldernotwiser

Make stock with carcass, veg and herbs. Then use stock to make soup, adding stock cube if necessary and bits taken from cooked chicken before boiling. Thicken with either grains or potatoes or lentils or cream, adding anything else you fancy along the way.

That's what I do, anyway.

Feanor

Brilliant, thank you.

Yes I am going to boil the carcass to make stock, but will then probably add a vegetable stock and boil up all the vegetables.
I have some red lentils so I could add those, a long with carrots, potatoes and parsnips.

Do you think I should add cream? Will it make it nicer? If so, which variety would you all suggest?
x

3_cheeky_princesses

I am going to boil a carcas today from our roast chick to use tomorrow for a casserole / chunky soup.

How long do i boil the carcase and how much water do i add? Do i add some veg too.

Will the Boiled water be ok overnight in the fridge to use tomorrow??

Thank you

justpeyton4now

I make my stock and soup in the SC but you can do the same thing on the hob. I put the carcass, an onion quarted, roughly chopped celery and a couple carrots in large chunks. A bit of salt, pepper, majoram and herbs de provence. I add water to cover and let simmer for a few hours.

Then I pick the meat off the carcass and pull the veg out. If there is a lot of meat, I put some in the soup and save some for a casserole. Then put whatever veg I want in it to simmer for a few more hours. I mash the veg I used in making the stock to thicken the soup up some.

It sounds like a lot of work but it's really not.

HTH

And yes, cheeky princess, you can store the stock in the refrigerator overnight just fine.

Gracie_1827

I use a couple teaspoons of Marigold Bouillion Powder into a large pan of stock (which has been skimmed to take the fat off the top) then all veggies and lentils or barley. The powder works out cheaper that bought cubes or stockpots.

3_cheeky_princesses

justpeyton4now wrote: »

I make my stock and soup in the SC but you can do the same thing on the hob. I put the carcass, an onion quarted, roughly chopped celery and a couple carrots in large chunks. A bit of salt, pepper, majoram and herbs de provence. I add water to cover and let simmer for a few hours.

Then I pick the meat off the carcass and pull the veg out. If there is a lot of meat, I put some in the soup and save some for a casserole. Then put whatever veg I want in it to simmer for a few more hours. I mash the veg I used in making the stock to thicken the soup up some.

It sounds like a lot of work but it's really not.

HTH

And yes, cheeky princess, you can store the stock in the refrigerator overnight just fine.

Thank you loads. Gonna get to it just as soon as my roast dinner goes down! :rotfl: