What can I make with Chicken Stock.....?

Penelope_Penguin

I use chicken stock as the base for all sorts of soups (I very rarely make chicken soup ) - lentil, tomato, carrot, vegetable, minestrone

I've just found another thread on this exact subject, so I'll merge this one to give you more ideas

Penny. x

Kellylea

First time poster, full time lurker! I love love love this thread. I'm a 22 year old mommy of one and I work in a kitchen, well my title is chef but i really am not, more of microwave technician.

Since finding this thread i'm really into batch cooking, cooking purely from scratch and such.

My baby boy is 1 now and has only home cooked food that I know exactly what is in it.

Anyway back to the point, I have thanks to you lovely people made a chicken stock from my roast dinner left overs trimmings and carcass. What I need now is ideas of what to do with it? Recipes for soups and such would be greatfully recieved.

Thank you x x x

thriftlady_2

Use for

gravy
soup
casseroles/stew
risotto
cooking rice in instead of water
use in a white sauce in place of milk (veloute sauce)

digitalia

Sherratthead wrote: »

.....APART from soups.....? Something spicy perhaps???


I have 3 vitalite tubs of the stuff in my freezer from stock I made at the weekend.....


I make stock from chicken that has been frozen (obviously after its defrosted thoroughly!) Can i freeze the stock that i make? I usually make a stew the next day, but would love to be able to freeze the stock for later on.

archiesdad

Hi all

Am trying hard to become more os and am really proud of myself today have made spaghetti bolognese without any jars and a vegetable chilli in my quest to eat less meat and cut down on our shopping bill.

I have sundays two left over chicken carcasses on stove with a few peelings and garlic in, now a few questions.

How long do I cook it for?

What do I need to do with it whilsts its cooking do I need to skim it?

What can I do with it when its made, I guess risotto or soup any other suggestions or good recipes.

Thanks in anticipation of your help.

skiTTish

I simmer for about an hour ,personally ,I dont skim .When cool strain into a container /jug and chill then you can remove the fat from the top .
I make soup ,risotto or really tasty gravy ,casseroles etc .

thriftlady_2

Chuck an onion in too and a couple of celery sticks, a carrot and a leek if you have them;)

You don't need to skim it.

Use in gravy, soup, stew, risotto and sauces. Freeze in small usable quantities if you have the freezer space.

horsechestnut

If you have a pressure cooker, then you can just cook on full pressure for 30 mins.
I wouldn't put garlic in a chicken stock, just add to the dish that you make with it, if liked. Chicken is a gentle flavour.
Uses as above.

archiesdad

Thanks already had garlic in and was struggling for other veggies as had used them for veg chilli and forgot to save all peelings lesson for next time. When you use your stock for gravy what do you add to it?

Stephen_Leak

CHICKEN SOUP

Part of the "Rubber Chicken" collection.

A simple recipe for chicken soup, using a leftover chicken carcass. A basic broth can be made with just the chicken, water, onion and pepper.

4 servings

INGREDIENTS

1 onion
100g to 125g of at least 2 additional vegetables (see below)
1 roast chicken carcass
1 litre of water
1 chicken stock cube
1 teaspoon of a dried herb
Ground pepper to taste

METHOD

Peel the onion and chop it into big pieces. Peel the other vegetables, if required, and chop them into 2cm (1 inch) pieces.

Put the chicken, onion, vegetables, water and stock cube into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.

Fish out the carcass and put it on a plate. Remove any meat which is still on the bones, Put the meat back into the soup. Discard the bones.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Add the herb. Stir thoroughly.

Season with the pepper.

ADDITIONS & ALTERNATIVES

You can use carrots, celery, courgettes, leeks, mushrooms, tomatoes, parsnips, potatoes, swedes, turnips, etc. Using green vegetables and mushrooms will give a light and delicate broth. Using root vegetables and tomatoes will give a thick and hearty soup.

Sage would seem to be a good herb to use. After all, sage and onion does go with chicken.

For Chicken Noodle Soup, use green vegetables and add a small pack of noodles. Cook them in the soup, according to the instructions on the packet.

TIPS

Don’t panic, if you fish out fewer bones than you remember going in. Some will have dissolved into the soup, adding to the goodness.