chicken soup

MUM40

how do i make chicken soup from the carcass of chicken. we are having roast tomorrow and normally the chicken bones go into the bin.

any help will be great and thanks a lot everyone in advance.

SailorSam

Cooks.com - Recipes - Homemade Chicken Soup

cydney65

Hi

My mum used to put the bones on a baking tray and whacked them in the oven for 30mins on a moderate heat, to brown them. She then put the nicely browned bones in a large saucepan, covered them with water, put in some roughly cut up onions, celery and carrots and brought the whole lot to the boil, skimming off any bubbly scum. She would then turn the heat down to a simmer and leave it to do it's magic for 3hours! When it had cooled down she would tip the lot into a sieve, that was placed over another pan, and picked over the carcass as there was usually some good bits of meat that had been missed still on there. This was added to the stock along with the veg. This is the basis of your soup. Add whatever else you want to the mix-mum put in lentils, potato and dumplings. Just remember that if you want to keep it overnight, put it in the fridge and give it a good boil the next day to avoid any nasties.

HTH

CydneyX

Any

HI,
What I do is:
Take the carcass, put it into the pan and cover with water. I put whole carrots (1-2) and whole parsnip, whole bay leaf and whole peppercorns. Also whole onion. Bring to boil and then take the heat down so it's just simmering for 1-2 hours (cover with lid). You might need to take the parsnips out a bit earlier then that because they cook quicker then carrot.

Take everything out and sieve the liquid. Cut up the parsnips and carrots and any bits of meat and put back to the liquid.

I drop in one of those Knorr stock jelly thingies (that seasons it, you don't need extra salt or anything) and add noodles and it's done!

Hmmm, now I really want some!:-)

chesky369

Everybody has their own method obviously. I always put the bones in a large saucepan and kind of 'fry' them in a little of the meat dripping I saved from the roasting. I then add onion, carrot, leek, celery, bay leaf, any herbs I have knocking around, and cover with water. Add my own pepper and salt (I find stock cubes are too salty) and bring to the boil, turn down to a simmer for at least two hours.

You cook the actual soup the next day, using the meat taken off the bones, onion, carrot, celery. Then you can use mushrooms, sweetcorn, lemon juice, any vegetables you have handy (left over peas or beans). Use flour mixed into butter/oil to thicken, and cream if you want to. The great thing about making your own chicken soup is that it's different every time.

Fire_Fox

Break some of the bones up to release the marrow. Pop in a pan and cover with water, bring to the boil and then simmer (just the odd bubble breaking the surface) for as long as possible, ideally six hours to get the best flavour but anything over two hours is fine. If you are freezing the stock strain the bones out and boil the liquid to reduce by about half, if you are going to use it the next day you won't need to bother reducing. I don't add any salt to the stock as I only do that when cooking the finished soup, don't add any veg as I prefer to add veg flavour to the actual meal. I love chicken soup with pearl barley!

cuddles123

I use a slow cooker and add pulses and veg with the carcass.
Leave about 3 - 4 hours with plenty of liquid.