Chicken stock to soup

Pink.

Hi Dave,

Usually about 15 minutes in a hot oven will do it....just keep an eye on the carcass so that it doesn't burn. Sometimes I just do it under the grill. Same principle applies, make sure they are browned but not burned.

We call this broth in our house but it's basically a chicken and veg soup with some barley and lentils thrown in. Pic's of how I make it here might help.

Pink

davetaylor

That was a great help. Really appreciated. Do you have to soak your barley and lentils first? I have used broth mix in the past, but always get confused about the soaking aspect of it all!

Pink.

No I never do...I really don't think they need it, but I know some Old Stylers prefer to soak them before adding them to the dish. I just simmer them gently in the stock for about an hour and they're fine.

Pink

davetaylor

Thanks Pink. Just one more question before I get started. Looking at your pics. When you removed the bones from the stock there did not seem to be that much actual liquid left. (well not a lot for a big pot of soup) Once you have added all your veg and barley and lentils (oh, what colour lentils is best. in fact do you use a broth mix or seperate barley and lentils) do you then top it up with water?

Many thanks!


Dave x

davetaylor

The soup was amazing! Thanks for your help Pink.

Dave x

AlwaysHappy

I have cooked a chicken tonight in the remoska and have decided that I will make soup from the carcass tomorrow. I have put some dried soup mix on to soak tonight so I am ready and plan to put the carcass in the slow cooker in the morning to do its thing. I'm stuck though now - do I add the juices that are left in the remoska? any other liquid? - was planning to add a bay leaf and some veg ie parsnip, onion, carrot to the pot - do I then just fish the bones out at the end? or am I completely wrong. Tried to look in the menu as I know I've seen this asked before so I do apologise. Many thanks.

Sunnyday

I would make the stock with the carcass and juices from the remoska first and then after the bones have been removed add the veg etc.
TBH it may be easier to just make the stock in a large pan and then pour it into the slow cooker with the veg to save cleaning the cooker out twice IYKWIM.

HTH
SD

Pink.

Hi AlwaysHappy,

Strip the chicken of any remaining meat and keep it in the fridge. Pop the carcass into a hot oven for about 15 minutes to brown the bones and skin (this adds extra flavour). Once browned put it into the slow cooker (or a saucepan as Sunnyday suggested) and add the leftover juices, an onion, a bayleaf, any other veg you have that need using up, and cover with water. Simmer gently for at least four hours then strain through a sieve to remove all bones and skin. Allow it to cool and skim off any fat if you wish to......I don't usually bother unless it's particularly greasy as the fat adds to the flavour of the soup. What remains will be your stock.

Now, pour the stock back into the slow cooker and add your soup mix and veg and simmer until the vegetables are cooked. Season with salt and pepper (I don't add salt as I usually pop a stock cube or two in at this stage because I always make a giant pot of soup). Once the veg are cooked add the chicken you reserved earlier and enjoy! Pics of how I do it here might help.

There's an earlier thread that should help too:

Chicken stock to soup

I'll add your thread to that one later to keep the replies together.

Pink

Twinny99

Hi - I made my first 'rubber' chicken on Sunday...had it roasted on Sunday, made a chicken and pasta bake on Monday and also made stock with the bones and various bits and pieces languishing at the bottom of the fridge and last night I turned this into chicken soup with the few bits of chicken which were left over and was feeling very virtuous....

Then I forgot to put it in the fridge overnight so its been sitting (covered) on the hob all night :rolleyes: there was no cream or anything in it just the stock, veggies and chicken from Sunday - will it still be OK tonight or should I throw it away?

Icey77

No idea on the "OK to eat question" but I have a really dumb question ... how do you turn the stock into soup?

Do you bung in some veg and some bits of meat left over etc but how do you make it thicker? Isn't it a bit watery and thin?

Thanks