Rubber Chicken

Old_Joe

Here's a useful guide:

http://www.stilltasty.com/

sketchingkari

Thank you so much for all of your replies :T

What an education that was, I have stripped the bones and managed to get a whole bowl of meat from it, I must have been throwing that much away every week shocking!

I put the bones, a couple of chunks of onion, some old carrots and celery and a few herbs in the slowcooker about 7:30 am, covered with water and put it on high.

If I take the bones and manky veg out at about 4ish, then put the bowl of chicken back in, together with some sweetcorn, would that be ok for a chicken soup by 6ish pm?

tessie_bear

hi we like a bit of rubber chicken and tend to do
a roast dinner
then a pie or chicken fried rice or in a pasta bake
then scraps mixed with a bit of mayo to use on sarnies..not bad for 4 from fiver free range chicken
hth

rising_from_the_ashes

sketchingkari wrote: »

What an education that was, I have stripped the bones and managed to get a whole bowl of meat from it, I must have been throwing that much away every week shocking!

:eek: it's amazing the 1st couple of times when you see how much comes off and feel such an idiot for wasting it!

sketchingkari wrote: »

I put the bones, a couple of chunks of onion, some old carrots and celery and a few herbs in the slowcooker about 7:30 am, covered with water and put it on high.

Sounds good but you want it on LOW heat, not high (esp if it's going to be on all day!)

Can't really help with the soup I'm afraid as I've never tried to make it in the SC before but sounds like it should be OK (as the stock will be hot to start with) - you may need it on high for an hour or so to get the chicken/sweetcorn heated through

meer53

Chicken noodle soup.

About one and a half litres of stock (real stock better than cubes or paste but doesn't matter)
Cooked or raw chicken
1 Onion
2 Cloves of garlic
2 sticks of celery
2 chopped carrots.
Noodles
Salt and Pepper

Bring to the boil and cook until carrots are soft, then add noodles for last 5 mins. Really quick and tasty. Freezes well too in freezer bags, you can fit them in easier than containers.

GreenQueen

Hi, Sketchingkari

You can use the chicken stock straight away for soup, but I tend to get the bits out, let it go cold and then stick it in the fridge overnight. The fat rises to the top and sets, and you can scoop it off and throw it away (I usually wrap in old newspaper and put it in our food recycling). If you don't do that, the soup can sometimes be a bit greasy, depending on how careful you were at removing the fat and skin from the carcass, and how fatty the chicken was in the first place.

GQ

PS: I also pick over the bones again after they've cooked, there are usually bits you've missed that are easier to get after its simmered for some time.

kettlenic

Store the stock by freezing it in an ice cube tray - pop out into a ziplock when down I also do this with Tomatoe Puree as can never eat it quick enough

JellyBox

General chicken question. As far as I could tell, our chicken was cooked, it looked and tasted fine (and had an extra half hour because I was worried after the initial 1hr40!). I picked most of the chicken off the bones while it was still warm, all looked fine (the texture is rank once cooled), but as it has cooled down loads of big red veins have appeared, some seem to have blood in them too as they've leaked out, the carcass also has some great big veins on it too, that weren't visible when it was hot. I had to bin the carcass before getting all the meat off, not very MSE, but I was repulsed!

I'm just worried I did something wrong or that the meat I have left might not be safe? I've cooked whole chickens before, but never had this happen. Help?

gemmylou86

Hi all quick question - I'm looking to make a nice thick chicken gravy from the carcass to portion up and freeze...
I used a Jamie Oliver gravy recipe at Christmas that used chicken wings (meat on) and then celery, onions, bay leaves etc roasted in oven then put on the hob, add water and flour to thicken then strained - my question is can I use this method with just bones? Obviously I want to strip the meat off and get my money's worth out of it!

Thanks!

tryingtocutback

Ive seen this mentioned a few times and wondered what it is?

Thanks in advance.