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

ManxAvenger

I boil the carcass in a pasta pot/food steamer thing, you know, the ones with a strainer that sits deep inside the pan, then lift it out to cool and then sift. Whilst it's cooling, I whiz some potatoes and veg through the grater on the processor and add to the stock. This is known in our family as 'cooks compost'. Blitz when cooked with a stick blender and add chickeny bits. Mmmmmm!

Off to buy a chicken now!

outofmoney

Thanks. I had one of those pasta things just arrive so going to be testing it later.

For now, I'm going chicken hunting.

parsonswife8

I use the chicken stock and the meat to make a chicken noodle soup, using some celery, parsley, spring onion and a few slices of carrot.
Yummy.:)

Stephen_Leak

Next time, try this ...

CHICKEN SOUP

Makes 4 x ~250ml servings

INGREDIENTS

1 cooked chicken carcass
1 onion
100g to 125g of at least 2 vegetables (see below)
1 teaspoon of dried sage
2 chicken stock cubes
1 litre of water

METHOD

Remove any skin from the chicken carcass and discard it. Peel the vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Peel the onion and chop it into 2cm (1 inch) pieces.

Put the chicken, onion and vegetables, sage, stock cubes and water 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 bones and put them on a plate. Remove any meat which is still on the bones. Put the meat back into the soup and 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. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Use green vegetables (celery, courgettes, leeks) and mushrooms for a light and delicate soup. Use root vegetables (carrots, parsnips, potatoes, swedes, turnips) and tomatoes for a thick and hearty soup, The so-called “Holy Trinity” of soup base ingredients is carrot, celery and onion.

Use mixed herbs.

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

For Scottish [CENSORED]-a-Leekie Soup, use 200g to 250g of leeks and add 4 stoned and thinly sliced prunes after blending.

TIPS

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

outofmoney

Haha ... Thanks for that, especially the 'Censored' a Leekie soup! Not heard it called that before.

Bronnie

Rissotto is delicious made with with HM chicken stock.

outofmoney

I made paella with it once. That was nice.

Have fished some chicken out and decided to blend the stock plus veg that was in it. Looks more like very thick soup now so will probably water it down a bit and give it to the kids tonight. Luckily they love HM soup.

BitterAndTwisted

My sister was about to throw out a chicken the day after Boxing Day, after only two and half people had eaten from it. I was shocked and horrified at that, so I volunteered to make soup for her from it. Plenty of meat on that carcass and I added finely chopped onion and celery plus cubed spuds and carrots. I'm a veggie but it looked very nice. Made about 2 litres of the stuff to go in the fridge and the freezer. Reports came back that it was very good indeed. Not a stock-cube in sight either. If you're making real stock from a chicken I can't see any reason to use stock-cubes as well. Sorta negates the whole purpose imo.

I seem to have turned into my granny somehow, and that daft woman claims to have raised two kids. Without ever having made stock or soup. The mind boggles.

Any

Depends what you want to do with it.
If I don't have time I just freeze clear liquid for use later on in any recipe that calls for chicken stock.

If I have time to make soup (usually), this is what I do:

Take the chicken carcass (don't discard skin or anything, take the lot, juices including), put into large pan and add water. Add whole peppercorns & bay leaves. Bring to boil. Add whole peeled carrot, parsnip and onion, take heat down to simmer.

Keep in as long as you want to, the longer it is the stronger the stock. I generally keep it to at least an hour, sometimes 2. But take the carrot and parsnip out once they go soft, you don't want them to disolve.

Sieve into new pan. Take all available meat from the carcass, cut up the carrot and parsnip and chuck it into the new pan. Add extra chicken stock cube and any other seasoning as required, chuck in some noodles and clear stock noodle soup is finished!!

My DSS and OH could kill for my soup. If I haven't got any carcass I just buy cheap chicken legs and wings, they are the best bits for making soup. Also I then make it from raw meat, I don't roast it first. It's the same soup, just slightly different outcome in terms of colour and flavour.

vgstar44

I also like to pick the chicken flakes from the bones.....i usually have 3 piles......good stuff, crap stuff and bones!!!

I dont eat chicken skin so this and any bits that are uber fatty get given to the dog.

I use all the meat tho after a roast for curry including all the brown bits of meat and dodgy looking stuff as in a curry sauce it all tastes the same.

today for the first time i used the chicken stock from the roast to make potato and leek soup and i have to say its the best i have made so far so think its something im gonna do alot more in future.

My hubby loves potato and leek soup but i dont make it often so i cant wait to let him try this tonight!!!