Home made chicken stock

redballoon_2

i have just used a carcas to make a chicken and veg soup, it's delicious

ias76

Thanks will give it a go today. Quite excited about it all.

Gingham_Ribbon

Some of these might be helpful too.

umami

my sister-in-law put sweet corn in her soup last night and it was delicious. She said put a chopped apple in to the soup to cook is very nice too but I haven't tried it yet.

Queenie

If you want to freeze your stock, once you've strained off the bones etc., put it back in the pan, put it on a high heat to boil rapidly so it reduces down to half the amount of liquid. This will make a concentrated flavour so when you've frozen it and defrosted it you can dilute it with a bit more water.
Saves on freezer space

Cracking the bones beforehand will also add to the flavour of your stock.

Avoid the temptation to add leftover green veggies in the hope it will improve the stock. Green veggies turn sour quite quickly and will literally sour the stock with a day or two!!

Queenie

redballoon wrote:

i have just used a carcas to make a chicken and veg soup, it's delicious

:T :T :T

I used the SC yesterday to use up some chicken drumsticks and other bits ... once I'd taken the meat off the bones and put the meal into freezer portions, I put the cracked bones, onion, celery, carrot etc back into the SC and let it do it's own thing all night.

This morning, I've reduced the stock down, added a pack of soup and broth mix (already bagged, but that soaked overnight while the stock cooked) and any time in the next half hour I shall be enjoying a scrummy chicken broth for lunch and with plenty left over for another meal too. :drool:

Can't beat homemade can you

thriftmonster

thriftlady wrote:

Leeks, if you have them are good too;)

I often use the very coarse green bits at the top for stock and use the rest for veggies - I'm sure all you other OSers do this - but just in case...

Queenie

thriftmonster wrote:

I often use the very coarse green bits at the top for stock and use the rest for veggies - I'm sure all you other OSers do this - but just in case...

Those "very course green bits" are blimming lovely when shredded really fine in a FP and added to coleslaw :drool:

JoeyEmma

I love my butcher! I was in buying some lamb and he has given me two pounds of chicken necks and various giblety bits to make stock with, all free.

COOLTRIKERCHICK

quick question.. i roasted my chickens yesturday.... ( free courtesy of tesco r & r policy:D ) made a lovely dinner with them.... hubby and chicken sandwiches for work, and today i will strip the rest for a curry tonight..

this is the question.... with the carcass could i now boil that to make chicken stock ? or can you only boil an un cooked carcass to make the stock...

even though these were freebie chickens.....i really need to make the most of everything food wise, and get back on track with my budget....and cooking from scratch....

i was going to make a potato and leek soup.... so any suggestions on making it, or any other soup with the stock...... i would be very gratefull..

thanks :beer: