Home made chicken stock

[Deleted User]

jackyann wrote: »

Well done! I think home made stock is much under-estimated.

Not sure if it would work for you, but this is my tip: I keep one freezer drawer for stock makings: washed onion skins (which add a brown colouring!) any soft carrots, outer celery stalks etc (I love celery, and buy it when cheaper in the winter) and then the kind of bones and left-overs that can be used in stock. Even if I skin some chicken thighs, the little bits of skin go in. Then when I have enough, it all goes in for stock.

It always looks unappetising, but does add a terrific flavour.

indeed once made and strained off its so tasty and knocks spots of the ready made cubed stuff or the fancy 'stock pots' I strain and freeze in portions to use as required If concentrated down enough you can fill an ice tray and once frozen use a couple of cubes at a time concentrated stock is gorgeous in soups ,stews, rissottos etc

MallyGirl

jackyann wrote: »

Well done! I think home made stock is much under-estimated.

Not sure if it would work for you, but this is my tip: I keep one freezer drawer for stock makings: washed onion skins (which add a brown colouring!) any soft carrots, outer celery stalks etc (I love celery, and buy it when cheaper in the winter) and then the kind of bones and left-overs that can be used in stock. Even if I skin some chicken thighs, the little bits of skin go in. Then when I have enough, it all goes in for stock.

It always looks unappetising, but does add a terrific flavour.

I don't dedicate a drawer to this but I do buy celery specifically for stock (I hate it but stock is better for it) so I chop and freeze then just grab a handful to chuck in the SC with the bones. I also have a bag in the freezer which gets washed leek tops & sad carrots thrown in when they appear.
If I have put an onion inside a chicken when roasting then that always goes into the stock too.

jackyann

If I didn't dedicate a drawer (or some container) then I'd never find it all! You are so right about celery. Personally I dislike anything aniseedy but have learned to use a little fennel in some dishes as it adds to the overall flavour.

wannalot

Hi all

Thanks for these posts! I've been wanting to learn how to make stock for ages, but I've never got round to it.

I really like the idea of saving carcasses in the freezer until I can make a big batch, but can I ask a daft question? Do you have to defrost the carcasses before you put them in a stockpot?

And how do you get rid of all the little bits of fat and skin and bone in the stock when it's cooking?

MallyGirl

you leave everything (bones, skin, fat, gristly bits) in there for hours and hours of cooking and then strain when it has cooled but not set. It makes a right old mess in the sieve but the dishwasher copes.

Don't strain it down the sink as I once did when not concentrating - all my hard work went straight down the drain!

[Deleted User]

MallyGirl wrote: »

.

Don't strain it down the sink as I once did when not concentrating - all my hard work went straight down the drain!

:rotfl::rotfl::rotfl::rotfl: I think we've all been there honey and know the feeling
JackieO xx

Finefoot

Leftover roasted root veg gets added to mine too.