Chicken Stock - how to make it in a slow cooker?

susiesue_2

jsut had chicken pie for our tea-gravy made with stock i made. i had a lot of liquid,i think that i may need to reduce it more than did. it was lovely. still got chicken left over too had a sandwich with it at luch time.
free range £7.55 chicken (wouldn't normally have spent that much-thanks Hugh)-so far
4 people ate a roast dinner last night.
1 sandwich at lunch time
3 people ate pie-1/3 left over.
still chicken left.!!
i think its was money well spent.

trigger2

I bought a free range chicken (Hugh again !) about £6.70 I think. 4 of us have had roast chicken on sunday, then I made up chicken broth for last night's dinner, & tonight we've just had chicken curry with the remaining meat. I'm quite impressed at getting 3 nights from one chicken ! I wasnt convinced at the chicken stock I made but the soup was nice enough. I'll definitely do this again. Thank you OS-ers !
Regards
Trigger

izoomzoom

Thank you all lovely peoples ....

I am making some stock in the slow cooker as we speak ...

However, when I first did my chicken (in the slow cooker), I kept all the gooie jelly / veggies at the bottom, and threw them into the freezer.

I want to use this for veggie soup but am worried about the 'fat' in it, as I didn't scrap any of this off.

Will this be okay, and if it isn't can you give me some suggestions on how to use it up ????

Thank you all again

dora37

I have just cooked a large chicken and wanted to make stock from the carcass, which I haven't done before. I have done a search but can't find the recipe - can anyone help?

Just going out now (to pick up our new rescue dog :j ), so will thank any replies when I get back - just so you don't think I'm being rude!

Thanks.

squeaky

Hi dora

I've just added you onto a useful thread.

Other threads on chicken stock are:-

Chicken stock threads


Edit:- And this link might help you use the search. Esp post #1 ...
I searched but couldn't find anything ( quick search help )

Benthosboy

Hello all.

Sorry if I'm going over old stuff here but don't forget, I am multi-unskilled

I attempted to make chicken stock last night and I'm not sure if I've done it right. I basically chucked the carcass and veggies in a big pan, covered it all with water, brought it to the boil then left it to simmer for about 1 hour. Is that long enough? If not, can I bring it back to the boil and simmer it for longer or do I have to bin it and try again next time I have a chook? And when it's all done (properly :rolleyes: ) do I have to bin the "solids" or can I use them for anything else?

Thanks all.

Martyn.

arkonite_babe

I usually leave mine for as long as possible to make sure I have all the goodness out of the carcass.

You can't really use the carcass for anything after that as the bones are so soft after boiling they tent to go into mush.

I gauge my chicken stock by the taste, when it tastes "chickeny" then it is done enough, if it still tastes watery then I leave it to cook some more. I also season mine with a good pinch of maldon salt and about 6 - 8 whole peppercorns and a bay leaf as well as the onion and carrot.

If I do it in the slow cooker, then it gets left on overnight.

Hope this helps answer your query a wee bit

Benthosboy

arkonite_babe wrote: »

Hope this helps answer your query a wee bit

Yes it does and much thanks but as I made the stock last night, it's obviously cooled down now, so, is it safe to warm it up and simmer it some more or would it be wiser to bin this one, try again, and learn from the experience?

Martyn.

The_Biff

I only make chicken stock if I have bought an organic chicken. I feel there is not much goodness in a factory hen.
Normally about 1.5 hours on a slow simmer after bringing to the boil.

Wonder_Girl

Benthosboy wrote: »

Yes it does and much thanks but as I made the stock last night, it's obviously cooled down now, so, is it safe to warm it up and simmer it some more or would it be wiser to bin this one, try again, and learn from the experience?

Martyn.

All the food safety places swould say not to.

But I do :rolleyes: I always boil it, strain it then cool and pop in the fridge overnight and then reheat and reduce the next day.

I then split into little jam jars and freeze, lids off until frozen then pop the lids on,

Then i get them out as i need them and stand in a bowl of water to defrost the edges and then just pop it into what ever it's going into.