Home made chicken stock

sammy_kaye18

Ok gonna sound a really dumb question but my mum wasnt exactly a master chef and dad was never home so ive no idea what to do.

Bf wants to have roast chicken tonight and i have read lots about making a chicken stock from the chicken carcass. I just wondered hwo do i go about doing this?? is it simply pan, carcass and water and leave to boil for a bit??

Reason im asking is we are short of money this month so trying to stretch everythign out (see help us make it through winter thread) adn i want to make soup later on tonight/possibly tomorrow and i need to use chicken stock but rather than use a chicken stock cube i figure it would be more economical to use the carcass and make chicken stock instead.

thanks in advance!!!!!

x x x x S x x x x

Pink.

Hi sammy_kaye18,

We have an older thread on making stock from a chicken carcass that should help you:

Home made chicken stock

I'll merge your thread with it later as it helps to keep all the replies together.

Pink

thriftlady_2

You need a few more simple ingredients to give your stock maximum flavour.

Strip all the meat off carcase for chicken pies for tea or something else.
Put carcase plus skin, wings and any other bits in a big pot.( BTW I also put in the bones left on people's plates - I expect some people will be horrified by that idea, but they will be boiled well and unless my family members have something like anthrax I think we're pretty safe.)

Add a big onion - I like to leave the shiny brown skin on as it gives colour to your stock.
Also add a carrot and if you've got them a leek/celery stalk or the stump/ mushroom peelings.
Bring to the boil and cover the pot. Simmer for about 2 hours. Your house will smell gorgeous.
Leave it to cool then strain. If you put the stock in the fridge overnight you can lift off the fat the next day. Your stock will have jellied a bit, this is a good sign . Pour into freezer containers if you want to keep it for any length of time.

I'm making veg stock at the moment from the green tops of a bunch of leeks I've just brought home from the farmshop. I had to cut them off to get them to fit in the fridge, so rather than compost them I've washed them really thoroughly and boiled them up in a big pan. I'll strain it later and freeze.Smells lovely.
HTH