Turning chicken stock into gravy and other stock questions

archiesdad

Hi I made chicken stock when I cooked a roast last week and froze the stock I have defrosted it and want to use it for gravy for tonights roast dinner. What should I add to it to make a tasty gravy.

Also I want to make tonights carcass into stock what should I put in it I have kept all the veg peelings (carrots parsnips swede) stalk from broccoli and leaves from cauli anything else I should add?

Any ideas what I can do with left over chicken normally I make sarnies but was hoping to keep the legs and remainder and make a casserole for tomorrow any good recipes please.

newlywed

I always add an onion in when I make stock. I think it makes a difference. Bay leaves too sometimes if I remember.

I can't help with the gravy - would like to know the answer too

For chicken leftovers I use these for chicken risotto, stirfry, curry or chicken and leek pie usually.

albacookie

To make gravy I dissolve some cornflour in water, heat the stock and slowly add the mixture - keep stirring so it doesn't go lumpy!

Merrywidow

You can't go wrong with pots of Bisto Gravy Granules which flavour and thicken. You only need a few teaspoons, stir it and see. The cheffie way is to mix a little butter and flour to a paste and whisk it into boiling stock. Simmer for a couple of minutes. When making stock, go easy on the salt because Bisto and other ingredients all contain salt. I have been a good cook for years and I still swear by Bisto Gravy Granules for that last touch.

ascot64

Merrywidow wrote: »

I have been a good cook for years and I still swear by Bisto Gravy Granules for that last touch.

Me too!

I'm famous for making delicious gravy (well among my friends anyway) but I don;t tell anyone I use the Bisto Best granules in proper meat stock with red or white wine. Boil up stock and wine together to boil of a little of the alcohol and thicken with the gravy granules. Don't make it too thick an no-one will know.

charliee_3

ascot64 wrote: »

Me too!

I'm famous for making delicious gravy (well among my friends anyway) but I don;t tell anyone I use the Bisto Best granules in proper meat stock with red or white wine. Boil up stock and wine together to boil of a little of the alcohol and thicken with the gravy granules. Don't make it too thick an no-one will know.

this is what i do too!! the real stock really makes a lovely gravy with the bisto best added. My MIL is a gravy fiend, she makes her gravy by making a roux then adding oxo cubes and then water and herbs, its so thick you can stand a spoon up in it, but when i cooked for her she said the gravy was delicious.. little did she know my secret ;-)

KingL

Do you all reckon it's still cost effective to make stock? I mean with the high cost of the gas/electricity needed to heat it for that length of time.

I have 2 chicken carcasses over from yesterday's roast and am weighing up binning them vs making some stock. Most "recipes" for stock seem to say simmer for 2-4 hours. Surely the cost of the gas (plus the cost of the veggies) would add up to more than just buying cubes ?

maman

KingL wrote: »

Do you all reckon it's still cost effective to make stock? I mean with the high cost of the gas/electricity needed to heat it for that length of time.

I have 2 chicken carcasses over from yesterday's roast and am weighing up binning them vs making some stock. Most "recipes" for stock seem to say simmer for 2-4 hours. Surely the cost of the gas (plus the cost of the veggies) would add up to more than just buying cubes ?

I think some people use slow cooker which is quite economical. Personally, unless I was making soup I'd bin the carcass. I think portions of stock take up loads of room in the freezer. I'm happy with stock cubes (although I like the Knorr powder in a tin too). Also, when I want plain noodles for a stir-fry, I buy the chicken flavour ones but add the flavour sachet to my tin of stock powder.

sleepless_saver

KingL wrote: »

Do you all reckon it's still cost effective to make stock? I mean with the high cost of the gas/electricity needed to heat it for that length of time.

I have 2 chicken carcasses over from yesterday's roast and am weighing up binning them vs making some stock. Most "recipes" for stock seem to say simmer for 2-4 hours. Surely the cost of the gas (plus the cost of the veggies) would add up to more than just buying cubes ?

You can use a slow cooker, pressure cooker or microwave to do it quickly and economically. We get a lot of use out of chicken stock e.g for soups, sauces, risotto. If there's any left over (hardly happens) it gets popped in a freezer bag and frozen for another time. Sometimes I don't bother with the veggies or use ones that are past it for anything else. Still tastes good - my tip is don't add too much water or it won't be good and tasty.

I wouldn't cook it on the stove for hours either - even apart fromthe cost, it makes my kitchen too steamy and not in a good way

WhiteHorse

KingL wrote: »

Do you all reckon it's still cost effective to make stock? I mean with the high cost of the gas/electricity needed to heat it for that length of time.

I have 2 chicken carcasses over from yesterday's roast and am weighing up binning them vs making some stock. Most "recipes" for stock seem to say simmer for 2-4 hours. Surely the cost of the gas (plus the cost of the veggies) would add up to more than just buying cubes ?

Either make stock (simmer lightly, strain and condense to a jelly which you can then freeze), or better still, make a good soup or stew (depending on how much meat is left on the carcass).

Together with a few herbs and generous vegetables (cost minimal), two carcasses should make enough good soup for 4-6 people. Serve with crusty bread.

When you've boiled up the carcasses (an hour is fine), allow them to cool and pick the meat off. Put it back into the soup and bin the bones. You'll be surprised how much meat there is (more than you'll get in canned soup, that's for sure).

I've even put carcasses in the freezer for future attention!

SailorSam

Another vote for Bisto Best, you can get different flavours and there all easy and tastey, never thought to add wine though.
Note for next time. Thanks.