Home made chicken stock

Biddyrolo

Yes, you can still use them.My MIL's recipe is to add soaked soup mix to the stock together with diced carrot,swede and leeks cook till veggies and pulses are tender and serve with dumplings.

COOLTRIKERCHICK

ooooooo dumplings.....havent had them for years......

thanks for the info...:T

Paulie'sGirl

Hey,

I made leek and potato soup last night from the chicken carcass stock for my lunch today.

I sweated a chopped onion in a touch of olive oil, then added a whole finely chopped leek and let them soften a bit. Then I added a large baking potato (coming to the end of its life) which I'd peeled and chopped into 2 cm dice (ish!), chucked in the stock and a good amount of ground black pepper.

I let it simmer for about 45 mins? And then went at it with the hand blender. I added some milk at this stage cos it can get a bit too thick.

That made enough for 3 generous lunch portions, two of which I froze when cool...

Its now sat in the fridge in the works kitchen calling my name....

COOLTRIKERCHICK

thanks paulie'sgirl.... sounds sooooo lovely.........

guess what i will be cooking tomorrow...:D

PONDSAVER_2

yes sounds yum - I must use my free chickens for that too!!!!

Chipps

Hi,
I almost always boil up the chicken carcase afterwards for soup. That's how we have 3 or more meals from one chicken.
Sometimes it's in the pressure cooker (takes 45 minutes at high pressure) or else it goes in the slow cooker with boiling water overnight. Either way it means one more meal - and some really tasty soup!

Debt_Free_Chick

COOLTRIKERCHICK wrote:

this is the question.... with the carcass could i now boil that to make chicken stock ?

Yes, no problem. In fact, when I have raw bones, I usually roast them before making a stock as you seem to get a more intense "stocky" flavour.

or can you only boil an un cooked carcass to make the stock...

In either case, don't boil the stock hard. Bring it to the boil, then turn down the heat to a very gentle simmer. When you lift the lid, you should see bubbles that barely break over the surface of the liquid. A very gentle simmer is the way to go with stock-making :j

*flutterby*

I have roasted 2 of my free chickens too... So, got 2 "chickens worth" of bones!

We ate 1 of the chickens with veg etc and my gorgeous bf has had sandwiches. I'm going to make a chicken, ham and mushroom pie with the rest...

1st question... How do I make stock? Do I put the roasted skin in as well? - I know I don't know how I resisited!!! Do I put anything else in? How long do I boil it for etc? Do I boil it? Not got a slow cooker (yet!)

2nd question... There is only us 2, I know the pie filling I make is going to be enough for the whole close simply by the amount of chicken! (if they're free might aswell grab the big-uns!)

So, bf sometimes buys those Ginsters slices things, again I know - stupidly expensive and yuk but it's a convinience thing for him... and from reading these threads I am trying to get us more organised...

Got the puff pastry BOGOF from tesco, could I make my own slices, cook them and then freeze them? How would they taste once defrosted again? I feel that the puff pastry might be wasted on the base of something and he shouldn't be eating so much pastry anyway so could I bake the pastry seperate and do like little lids for microwave containers of the pie filling and freeze them like this? He only has access to a microwave at work...

if you've got this far... THANKS SOOOOOOO much! I love you all xxx

Gryfon

What do you cook the chicken with? Anything in particular or just a load of herbs which you have to hand!

Chipps

If you read the recipes on how to make stock, they say put in onion, carrots etc.
But I don't!
I just empty the contents of the roasting dish into the slow cooker or pressure cooker, so the whole carcase - skin & all - and all the juices/fat from the dish go in. Cover with water (boiling if using the slow cooker) then either leave in slow cooker overnight or 45 minutes at high in the pressure cooker. Then strain the bits out (ie skin, bones, etc.) if there is any meat worth salvaging I pick that out & throw it into the liquid. Leave it to cool, and then you can skim off any fat & throw it in the bin.
Then I add the onion, seasoning, herbs & veg when actually making the soup.