Chicken stock to soup

Essex-girl_2

Yep, I'm a skin & everything in one as well. If I am using straight away I try and skim any fat off the top.

Swan_2

skin in here as well

particulary if you've done a proper roast chicken (not slow-cooked) the skin adds a lot of extra flavour

as the others have said, just cool the stock & lift the fat off the top
I have a tall container I put it in before refrigerating, makes it easier than skimming a shallow bowl

meritaten

What skin? my roast chicken doesnt even have chance to rest before OH (and any grandchildren who happen to be around) completely strip it of that lovely crispy tasty skin!

M0neysav3r

Thankyou All
I've actually left it off this time, i'm really not a skin or fat eating person so thought i'd leave it off this time and see how the soup goes (I didn't want to be put off my first attempt!)
So far it smells delish :j If it's not that tasty though i'll be sure to add it next time

Swan_2

meritaten wrote: »

What skin? my roast chicken doesnt even have chance to rest before OH (and any grandchildren who happen to be around) completely strip it of that lovely crispy tasty skin!

yes ... I put in what's left, if any

that slimy excuse that a slow cooked chicken produces doesn't warrant scoffing, nor will it particularly enhance a stock

can you tell I'm not a fan of SC'd chicken :rotfl:

JulieGeorgiana

I always cook the skin... then give it to the cats!

My cats are fussy... but chicken skin is their fav! You should see them crying and begging for it....!

Stephen_Leak

Interesting. I'd have said no, as it's pretty well pure fat. However, as advised, it must add some flavour and you can always skim off any excess.

valk_scot

I put the skin in. I put everything in except the bit of string that ties the legs together. The skin itself isn't fatty btw, it's the layer underneath that's the fat and most of that renders off when you roast the chicken. If you let the roasting juices cool and solidify in a jug, you can lift the fat off the top. Then use it for other cooking...it makes great roasties!

I don't use veg in my stock pot normally btw, I just use the chicken carcase. Then I tip the lot through a sieve and pick the bones over for meat scraps to go back in the soup. The cats get the more peculiar parts of these, plus the skin which I may or may not crisp up again if I've got the oven on for something else. If I want vegetable stock I'll make this seperately. I don't always use chicken stock straight away so I'll freeze it and plain chicken flavour stock is more versatile than a mixed stock.

Swan_2

I make my stock quite concentrated, it takes up less freezer space that way & you can add the water back in when needed

& I usually freeze some of it in a silicone baby food mould (I got mine on Ebay) it makes 7 x 60ml portions which I pop out into a freezer bag so I've always got small quantities of tasty stock ready for stir fry sauces etc

M0neysav3r

Mmmmmm what a great success my first batch was :beer: Lovely flavour, I added Tarragon to mine and you can really taste it, I whizzed it through a blender and now have enough for lunches the rest of the week - HM bread currently in the breadoven so a tasty lunch for tomorrow :j and all for free :money:

Out of interest there was very little fat this morning so next time i will try it with the skin on to see if it improves the flavour but i must say I definately like it without