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

morwenna

Hiya Martyn

Taste the stock - do you think it's okay? If not, then it's a learning experience - longer next time. If you like it, and YOU are the one to be eating it, get it fridged or frozen! IHTH

And well done for doing it! :T

arkonite_babe

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.

It's a personal thing. Also depends what you want the stock for? If it is to be used for soup say, then you might prefer a stronger flavour more so that you'd like in a risotto or casserole.

I wouldn't reheat it again now as it was done last night, but neither would I chuck it out, if it's not strong enough you can crumble a bit of a chicken stock cube in or add some of the concentrate you can buy in bottles if you have any, when you go to use it.

Put this one down to experience and see how it goes next time.

squeaky

Benthosboy wrote:

Hello all.

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

Hmm...

Just added you onto a recent thread.

It helps if you do a search because, as you say, you might be going over old ground.

With over 950 pages of threads at 20 -25 per page we do manage to cover quite a lot of things

See the Quick search help sticky right at the top of the forum listing.

As for reheating - the usual advice is to make sure that the food is piping hot throughout. That means a minimum temperature everywhere of 72°C

You'll be simmering for a while longer yet - so that shouldn't be a problem.

Benthosboy

Thanks all and sorry to be a complete a**e.

The "stock" is in the bin and I'm in despair (again).

Martyn.

arkonite_babe

Benthosboy wrote: »

Thanks all and sorry to be a complete a**e.

The "stock" is in the bin and I'm in despair (again).

Martyn.

Put this one down to experience and learn from your mistake

An Old Styler never throws anything out unless they really really have to

davetaylor

I have a chicken carcass and loads of peelings and stuff and a slow cooker. Can anyone tell me how I can make chicken stock?

Witsend_2

Just cover it all with water and cook slowly for a couple of hours sometimes its better to roast the bones first in gives a better depth of flavour.

skintchick

I do it like this:

Break up carcass and put in SC with whatever else you have - onions bits, veggies bits, etc although I avoid cabbage or brocolli.

Add water to cover, some herbs, and pepper.

Put in SC overnight.

When it's done, I then put it all in a big saucepan and bring it to a rolling simmer for half an hour with lid on, then drain bits out of it.

I often just use this to make soup by putting the leftover meat in with some pearl barley and lentils. Simple and very tasty.

davetaylor

Thanks foe that. Should I add any salt as well. I like the idea of just using it to make a tasty soup! I was not sure how much water to add, but you think enough just to cover it all?

kippers

horsechestnut gave me this recipe:

Put 3 pints of water in a pot with the chicken carcass with half a teaspoon of salt and bring to the boil. Turn down the heat and simmer for one hour then turn off the heat and leave until cold.

Skim any fat off (leave in fridge overnight, if it makes it easier).

Freeze either in one lot, or in small 500g margarine tubs.

One pint = one stock cube