chicken soup

castle96

Just having a go at making chicken soup from the carcass. Doesnt look very appealing yet,, but Q is, can I freeze the end result ?

Oakdene

Soup from the carcass? Sounds more like stock...

But yes you can freeze it

sooty&sweep

Yes you can

JIL

I have always been intrigued by the old folktale of chicken soup being like penicillin.

I have always wondered if it is indeed just stock made from chicken bones or are there other things in it that gives it the magical powers.

Would really be interested if anyone knows?

purpleivy

There is a lot of gelatine in which is supposed to be healing to the gut. https://www.foodrenegade.com/heal-gut-gelatin/

castle96

gelatine/fat...uurgh. It looked awful. Threw it away !

Mr_Singleton

castle96 wrote: »

gelatine/fat...uurgh. It looked awful. Threw it away !

Shakes head in disbelief

buildersdaughter

Yes, there is some truth, I remember hearing it on a science programme on the radio years ago - not actually antibiotic, but some anti-inflammatory properties.
OP - not sure what you did, but I suggest you look up a chicken soup recipe and adapt it - it's not just boiled up chicken carcass!
Neither is stock really. Add:
an onion, or onion peelings, or leek tops
a carrot or two (you can use the rather soft ones)
if you have some, tough outer stalk of celery (I freeze some for this purpose)
parsley stalks (I also freeze those)
a teaspoon of peppercorns
a couple of bay leaves

Boil this until the carcass is coming apart. Strain all the bits out, then boil to reduce - from a single carcass you'll only get maybe 200/250ml good stock, which can be frozen. Leave to cool in the fridge, and you can lift off the fat.
I keep a 'stock drawer' in my freezer, into which go the carcasses, odd bones or skin off chicken portions, and slightly gone -over veg as above.

You then use the stock to make the soup. You can strip the carcass of most of the meat first to go into the soup.

Personally. I think HM stock is a 'secret ingredient' in making a lot of dishes very tasty - and using less salt. But you do have to reduce it.
Can I gently suggest that you try again?

Primrose

castle96 wrote: »

gelatine/fat...uurgh. It looked awful. Threw it away !

Oh dear what a shame ! if you didn’t want to use it as a base for soup you could have used the liquid stock to make a delicious mushroom risotto.

If you ever try tomake it it again, use it as a soup base with lots of chopped vegetables and or lentils in and the soup will be very tasty.