Using raw chicken carcass

skintchick

I bought a whole chicken and cut the breasts off as it was cheaper than buying two breasts.

I now don;t know what to do with the carcass and legs!

Can I make stock from it raw?

Also, I bought it on monday - is is still OK to use (been in fridge) or should I bin it?

Buddingblonde

How is looking and smelling? If you have any doubt then throw it out.

I would make stock with it, then add your cooked meat from the carcass and make soup and freeze.

**purpleprincess**

I know a good way to get a good taste is to roast the carcass in the oven, perhaps smear it with a bit tomato puree or marmite before roasting it and then make stock from it as you would normally. You get the taste of the roasting bit then but without having roasted the chicken, does this make sense??

I think use your judgement on the throwing it out thing, does it look and smell ok? If so I'd go ahead.

adsk

I agree that a carcass from a roast tastes particularly nice but you'll be fine cooking a raw carcass. When I buy a chicken and I've removed the breasts & legs/thighs I put the carcass (including wings) in a pressure cooker and cook for about 1 hour. It produces a very tasty 'clean' chicken taste and a light coloured stock but it does lack some of the deeper flavour notes & colour you get from a roast chicken stock. Give it a go - it'll still beat a stock cube hands down.

OrkneyStar

Can anyone point me to the thread for making rubber chicken ?
I have a nice one in fridge, plan to roast the bird tomorrow and eat one breast and one/two drumsticks but was hoping to freeze the rest of the meat and also make a stock.
Thanks.

champys

adsk wrote: »

I agree that a carcass from a roast tastes particularly nice but you'll be fine cooking a raw carcass. When I buy a chicken and I've removed the breasts & legs/thighs I put the carcass (including wings) in a pressure cooker and cook for about 1 hour. It produces a very tasty 'clean' chicken taste and a light coloured stock but it does lack some of the deeper flavour notes & colour you get from a roast chicken stock. Give it a go - it'll still beat a stock cube hands down.

Yes, I do exactly the same. I will always buy a whole chicken, and if I don't roast it, I cut off the breasts, legs and wings and use the (raw) carcass for stock in the same way - but quite often I will freeze the carcass first and wait till I have two or three of them and then make a really BIG batch of stock all in one go (which then ends up in the freezer again in portions to use for soup, sauce, risotto etc later). The wings I will freeze too each time, until I have so many that I can use them for a Mexican starter or the barbecue.

Penelope_Penguin

OrkneyStar wrote: »

Can anyone point me to the thread for making rubber chicken ?
I have a nice one in fridge, plan to roast the bird tomorrow and eat one breast and one/two drumsticks but was hoping to freeze the rest of the meat and also make a stock.
Thanks.

Rubber chicken I'll add this thread to that one later to keep ideas together.

Penny. x

OrkneyStar

Penelope_Penguin wrote: »

Rubber chicken I'll add this thread to that one later to keep ideas together.

Penny. x

Thanks
So if I wanna do the chook in the SC do I just season and chuck it in ?
Do I need any liquid ?
Still got tonsilitis and feeling so needing easy route to cooked chicken!
xx

Penelope_Penguin

OrkneyStar wrote: »

Thanks
So if I wanna do the chook in the SC do I just season and chuck it in ?
Do I need any liquid ?
Still got tonsilitis and feeling so needing easy route to cooked chicken!
xx

Try this - whole chicken in the SC I don't do mine in the SC, but I do sometimes pot roast it - whole chicken, lots of whole, peeled garlic cloves, chicken stock (or water), whole new potatoes. Into the Rayburn at gas 2 for about 3 hours until the chook is cooked through. Strangely, the potatoes don't overcook, and are infused with a lovely garlicy aroma

Penny. x

OrkneyStar

Thanks Penny,
Decided to do it in the normal cooker but will look at that thread for next time.