Rubber Chicken

EssexHebridean

Absolutely spot on - if I were you I'd leave the stock from the chicken to cool - any fat should then solidify on the surface and you'll just be able to remove it. It makes a wonderful risotto - yum! We usually roast our chickens then use the carcass for stock once the meat is stripped - I usually get enough from that for two or three risottos.

Penelope_Penguin

boredjellybean wrote: »

basically I am cooking a chicken in the slow cooker & was wondering if I am right in thinking that the cooking juices would be perfect to use as stock for a risotto? They will!

I am then going to use the meat for lunches & a soup and make a batch of stock with the bones - is this the most OS use ?? It's a good use!

I'll add this to the Rubber Chicken thread - there are loads more ways to
s-t-r-e-t-c-h your chicken there

Penny. x

HariboJunkie

As it's just you you're making the soup for I would do 2 kinds.

When you've picked all the meat off the bird, bung it back in the oven to roast the bones for extra flavour. Then boil the carcass in plenty of water with half an onion.

Then I'd make some kind of carrot soup to which you could add the spuds or some coriander or butterbeans if you have them. To make it, I fry chopped carrots and onion in butter for 5 mins then add stock (and the veg sock cube)and simmer. When the carrots are soft just blend it and season to taste. If you're using the spuds add them raw and chopped at the same time as the carrots. If you're doing the coriander or the butter beans add them after you've blended.

Then .....I'd make chicken and mushroom soup with the rest of the stock.

Fry mushrooms and onions in a little butter until soft. Add a little flour to make a roux and gradually add half milk and half stock and simmer. Blend until thick. Add any bits of chicken you have saved from spaghetti. This tastes great with a lttle tarragon added at the end.

Sorry MrBE, I don't do quantities, just go by instinct. :cool:

Pink.

If you want to make chicken soup it's best to save some of the chicken for using in the soup. Do you know how to make stock? Can you describe your Gran's soup? Was it a smooth (blended) soup or with bits of veg etc in it?

Pink

Churchmouse

Yes, definitely leave a few scraps of meat on the carcass, there's no way Spaghetti will starve:rolleyes: We all know you're potty about that cat:p You still haven't spilt the beans on being * unavailable*:whistle: :whistle:

I'd roast the bones for half an hour ish, 180 ish ( sorry no idea of gas regulo, think it could be 5 or 6???) Expect Pink or Haribo will be back tomorrow with better instructions:D

Churchmouse

She can be a doberman or a poodle as long as she makes you happy;)

Churchmouse

Okay, then assuming she's still in her homeland, you need a season ticket on a cheap airline;)

Have you done your stock yet?

Churchmouse

mrbadexample wrote: »

Can't. It's a pants place to get to by air. I can get within a couple of hundred km, and then I'm looking at a train fare that's more expensive than the flight. It's actually cheaper and easier just to drive, but it's a bloomin' long way!

Shame! But who ever said love was easy? Bet she's worth it


Don't be daft, I'm still eating the chicken. How long will it keep for?

Do you want the *food police* answer or Churchmouse style?:rotfl: The former is probably 2 to 3 days, the latter is 5 days as long as it's been kept in a good cold fridge

Churchmouse

Pssst, don't tell anyone but it could go to the week here:o :rotfl:

Some take the scraps off, others leave them on. Breast scraps I take off because they'd get dry and leathery. The back meat shouldn't dry as much. You can add them back when making the stock, or I save to add back in at the soup stage. Once you've boiled your bones for stock, you'll gets loads of bits of meat to add into your soup.

Churchmouse

mrbadexample wrote: »

Where do they come from then?

Well you'll only get them if you haven't stripped the bones absolutely bare:D I'm too lazy to stand there stripping, when after a boil the bits fall off;)