Reheating stock/soup

Kazonline

Can anyone help me on this?
I've some stock and chicken bones/bits in the fridge that came from slow cooking my chicken. I'd like to cook the bones further in the stock to get more flavour etc from them, but firstly I'm not sure if it would be safe to cool it and then use it another day (ie reheating a third time). Secondly I'm undecided as to what to do with it once it's done.

I was thinking a soup - but unsure what else to put in it to make it substantial (made sweetcorn & egg last time, but not filling enough for a main meal)

I also wondered about cooking past in it in the slow cooker (anyone ever tried that?) and adding some broccoli, mushrooms and white wine sauce to it - kind of a pasta bake....

Does anyone have any other recipie suggestions or advice on safety of reheating stock and bits of the chicken meat. I appreciate that it's normally cook and 1 reheat, but wondering if this is the same when it's just tiny bits of meat (ie bone pickings)?

Thanks,
Kaz x

susank

With the soup - it would be best to cook on a conventional cooker and boil it for at least 20 minutes full rolling boil - in the old days the stock pot was never empty and they added to it every day!! If you then want to use it to put pasta in or freeze it you can do this. Again when you use it boil it properly for a while.

Kazonline

Hi SusanK, thanks for that. Unfortunately DS had pulled the container with the chicken out earlier and as I was busy I didn't see that it was on the side... cleaning up before bed and found it under a tea towel... yuck! I don't think I'll dare use it now, it has a rather strange 'aroma'.
Next time I'm going to be a lot more organised. (Any ideas as to how I can shoot down one of these flying pigs ?)
Thanks again SusanK,
Kaz x