Best way to make stock??

heather38

i made it, smelly yummy!! just simmered the carcass for three hours with a few peppercorns, it's in the fridge to separate and i shall use it in chicken soup for tea tonight and save the fat for roasting spuds yum!
thanks guys
ps i can't believe how much meat there was in the 'waste'!! normally i would have just chucked the whole lot away (don't shout!) i love os and so does OH wallet!

Grumpysally

I put mine in the pressure cooker bring upto pressure slowly and them cook for about 20 minutes. ( or untill I remember it) I put it in the cooking basket so I can just lift the carcass out from the stock at the end. Then cool skim and freeze.
A

cannyscot_2

Jayar wrote:

The reason you use cold water is that if you use hot or boiling water, the fat from the chicken will bubble out too quickly and emulsify with the water making the stock cloudy. In fact, this will also happen if you let the stock come to a full boil. My mistake, I meant to say simmer in my earlier post.

2. been answered

3. Salt. The stock cube you are adding has salt in it, so that it why the flavour improves. Add your own salt to taste and it will be much better.

Thanks in fact I never think to add salt to anything as I don't eat it -probably why my cooking is so bland full stop.

cannyscot_2

heather38 wrote:

i made it, smelly yummy!! just simmered the carcass for three hours with a few peppercorns, it's in the fridge to separate and i shall use it in chicken soup for tea tonight and save the fat for roasting spuds yum!
thanks guys
ps i can't believe how much meat there was in the 'waste'!! normally i would have just chucked the whole lot away (don't shout!) i love os and so does OH wallet!

So you put the chicken fat on the potatoes to roast them or jus in the dish and use as if it's olive oil?

heather38

i will use it like goose fat, put it in dish and spuds on top and then baste at will till nice and crispy! yum yum

Sunny_Angel

great idea, but how do you store it until you are ready to use it?

I imagine last Sundays chicken making the fat for next Sundays roasties...

Pink.

Sunny_Angel wrote:

great idea, but how do you store it until you are ready to use it?

I imagine last Sundays chicken making the fat for next Sundays roasties...

I store it in a covered dish in the fridge.

Pink

Sunny_Angel

Pink-winged wrote:

I store it in a covered dish in the fridge.

Pink

Oh ok. Thanks:T
I thought it would go off if i kept it for a week:o

Shortie

Sorry, I took a peek earlier today in the 'Indexed Collections' but couldn't see what I was after. If anyone can point me in a direction that would be fab

Chicken Stock.... I've cottoned on to the idea that you boil up the bones from your roast.. easy peasey. It then goes generally wrong for me after that

I get small bones left behind that need to be seived out - is that normal? I use the bones once I've picked off the meat so am I causing them to break when I rip the carcas apart doing that?

Then I have the dilema of storing it. The time I made it, I used it straight away to make a soup. But when it cooled down it was like jelly (I know this is where gelatine comes from etc...) and although it warmed up fine, it really put me off. Is this normal for HM soup from Chicken Bones? Is it something I just need to get used to, or did I do something wrong?

Lastly, if I don't want to make soup straight away, how long can you store chicken stock in the fridge or freezer, and what containers do you use? Do I need to do anything to the stock before storing like this or just bung in the stock as is?

Thanks everyone

thriftlady_2

Hi Shortie
I'm not sure what you mean about having to strain bones out of your stock. When I make stock I chuck everything leftover from a roast chicken (apart from usable meat) in the stock pot, plus onion, leek, celery and carrot depending what I've got. When it's simmered for a couple of hours, I let it cool a bit, then put a colander in a large mixing bowl and tip the contents of the pot in that. I chuck away everything left in the colander

Next, I pour the liquid into freezer containers (mine hold about 500ml) and store in the freezer.

If your stock has jellied, it means you have produced a superb stock .

Stock will keep in the fridge for at least a week.

Don't give up, you're doing it right:)