Chicken stock to soup

Penelope_Penguin

zippychick wrote: »

Agree with the above but didn't want to criticise Ops mums way of making soup/stock.

Did you think I was criticising :eek: The OP asked what we thought she'd done wrong and Isaid what I'd have done.

OP - sorry if I've offended you and your mum Maybe you'd be better off asking her for clarification, than a bunch of strangers on the internet

zippychick

Penelope_Penguin wrote: »

Did you think I was criticising :eek: The OP asked what we thought she'd done wrong and Isaid what I'd have done.

OP - sorry if I've offended you and your mum Maybe you'd be better off asking her for clarification, than a bunch of strangers on the internet

No no! I know you don't mean it like that at all! :rotfl: I just thought everything i would have posted would have been opposite to the method used and that in fact the OP would be better asking Mum as if it works for her, then she will have the answers

I always make my stock over a few hours, roast the bones, add peppercorns, bay leaf and various veg for flavour. I wouldn't have added cornflour or stock cube and i would also add other veg for flavour and texture - but if the OP doesn't like veg , then I personally am at a loss at what to suggest

kemo_2002

no offence taken!

thanks guys x

charliee_3

i almost always add a stock cube to my soup stock... makes it tastier.. i find homemade stock a bit too bland sometimes and the stock cube adds a depth of flavour (and lets me make more!)

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing thread on making soup from a chicken carcase.

Penny. x

babyshoes

Hi all,

Having had some free time this weekend, I decided to take the final step in the 'rubber chicken' cycle and make soup from the carcass (is that how you spell it? brainfart!) which I had left over from a roast chicken we ate during the week, then ate in sandwiches a few times during the week. I boiled it up with loads of herbs, browned onions and garlic for ages, must have been at least 2-3 hours yesterday, but it still tasted rather watery, even with the addition of some white wine and soy sauce.

I made the soup today anyway, and got it tasting pretty good, but had to resort to *gasp* stock cubes! :eek:

Can anyone tell me where I went wrong, so I can do better next time? Did it just need to boil for longer? Should I have put other stuff in it? The fridge is pretty limited on veg right now, otherwise I would have put carrots and parsnips in the stock too.

Thanks!

Pink.

Hi babyshoes,

One chicken should make enough good stock for about three to four bowls of well flavoured soup. If I find it's not strong enough for the amount I want to make I do as you did and add stock powder or a cube to give it extra flavour.

This is how I make it... I put any leftover chicken (bones, skin and any small bits of meat I'm not using for something else) into the oven in the roasting dish to brown.....this really helps the flavour of the stock.

Then put the lot into a saucepan........I also throw in any left over veg or half dead bits of veg you find in the bottom of the fridge. (I keep the ends of vegetables and peelings in the freezer specifically for making stock).

Cover it with water, bring to the boil quickly, then reduce the heat and simmer for at least four hours.

Strain the liquid into another pan and discard all the bones/veg etc.

A good stock will be jelly like when cold.

These earlier threads have lots of tips and advice on making stock:

Chicken stock to soup

How do i make my own chicken stock?

I'll add your thread to the most recent of those later to keep the suggestions together.

Pink

zippychick

Hi Babyshoes:hello:

Here's how i make stock.

Roast the bones in the oven (keep in fridge for a day or so if you need and can't make stock straight away)
Cover with hot water and throw in - couple of complete carrots, couple of onions cut in two, 10 ish peppercorns, some parsley if i have it and a bay leaf. Boil then i simmer for a good few hours. It sounds like you may have added too much water, or not enough other ingredients to add to the taste. The stock should be a golden or deep b rown colour and taste stocky. I used to save up 2-3 carcasses and do them at once / Strain once it is done - removing bones and remains and pick off any chicken you can see It sets like jelly when it's cold.

There is a thread about how to make stock, so i will add yours to that one later

PS - there is no shame in using a stock cube . We are none of us perfect

thanks
Zip

EDIT - PINK BEAT ME TO IT !:rotfl::eek::D

babyshoes

Hehe, thanks for that! Seems it was a combination of not enough time boiling and too much water... Will save up bones from the next couple in the freezer and have another go.

angeltreats

Add a couple of carrots (don't peel them) and a few sticks of celery as well as the onion (and don't peel that either). Lots of flavour is in the skin and the celery in particular makes a big difference. Also add a few whole peppercorns.

I had to make soup using only stock cubes the other day as we'd just got back from holiday and didn't have any fresh stock, and it just wasn't the same at all. Keep at it, you'll be amazed how much nicer 'proper' stock is, but as someone said there's no shame in helping it along a little with a stock cube.