Chicken Stock From SC Leftovers

HappyIdiotTalk

Stuck a whole chicken in the slow cooker today with a bit of water, some white wine, olive oil, 3 small onions and 4 cloves of garlic. This might have been to much as the chicken was swimming around by the time it'd cooked.

Anyway, it was very nice, tender and moist! So with the left over juice, onions and garlic I thought I'd have a crack at making some stock. So I've added another pint of water, the bones from the chicken and all the bits I dont want to eat such as the skin from the bottom and the weird brown bits and stuck it back on high.

Will this make me a chicken stock for a soup if I leave it over night and strain it tomorrow? Never done it before, so any tips here would be appreciated greatly!


Thanks.

vixtress

that should be fine, you will have to skim off the fat though.
just remember it is the base for soup you are making, not actual soup.
you cant beat real stock

nodwah

I always do this and it makes the best ever clear stock that goes into a really nice jelly which I think is the mark of a good one.

HappyIdiotTalk

I've ended up with a half pint of very stocky looking stock as most of the liquid appears to have evaporated over night. Will this be too concentrated for use in a soup and need watering down or will it be ok as it. I'lm off out now, but will get a snap of it later and post it up if it'll help gauge a reply.

organic_wanabe

How strange - mine never evaporates in the SC overnight. I usually cover my chicken bones and skin totally with water, add a bayleaf, couple cloves of garlic, a quartered onion, stick of celery and a carrot chopped into 3 pieces. Cook it on auto (was yours on high?). Next morning, once it has cooled, I drain it and leave in the fridge overnight (or for a day or two). I remove the fat off the top before using. If I am going to freeze it and don't have a lot of room in the freezer then I boil it to reduce and concentrate it and it sounds as though this is what you now have. You could make soup from it, diluting as necessary. Or you could freeze it and make another lot and then mix them together. Or use it is a gravy for your next chicken.