Chicken stock - how to make?

woofwoofwoof

Hi, I've tried searching through the MOS threads and can't seem to find how exactly to make chicken stock. I've found one for a slow cooker but I want to make it on the hob. At the minute I've got a chicken carcass boiling away in a big stockpot. How long do I have to leave it for and can I freeze it when its done?

I know someone will take pity and (after falling about laughing) will be able to help - please!!!:D (I haven't even begun to think about what to make with it yet which is why I want to know how to freeze it!)

danielle24

Stick the chicken in a big heavy based pot with onion skins, celery tops, ends of carrots etc - they all have loads of flavour - and cover with water. Simmer for couple of hours on low heat on the back burner. Allow to cool a little, strain into plastic chinese takeaway or icecream containers depending on how much you need usually and put in freezer. Usually I turn stock into soup etc before freezing it.

tiamai_d

If you are using uncooked chicken, bring to the boil, boil for a min or two, discard the water, then add fresh water and your veg. Gets rid of the scummy stuff that appears at the top and keeps the stock nice and clear.

woofwoofwoof

One of the reasons I've decide to make my own stock is that I usually use stock cubes but there's so much salt in them I wanted to cut back a little. Is it ok to finish the stock tonight and then reheat it tomorrow to make veg soup? - also we don't have any veg left (all been eaten) should I throw in a handful of frozen veg and I have an onion knocking about so could I put it in as well?

tiamai_d

I'd just use the onion.

Stick it in the fridge tonight and it will be lovely to use tomorrow.

Personally, I don't use veg except half an onion (not chopped, easier to remove) and some garlic cloves, again whole. Plus, its raw chicken as I tend to but whole chickens and chop up myself. Don't often roast chicken whole.

Oh and some herbs.

woofwoofwoof

Thanks for your help - I go get the onion now!

woofwoofwoof

Right, this is where it gets embarrassing. The 'onion' was, in fact, 2 lemons!!! So my very first chicken stock is going to be VERY basic chicken stock!!