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Chicken soup - how do I make it (merged threads)

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Chicken soup - how do I make it (merged threads)

edited 30 November -1 at 1:00AM in Old Style MoneySaving
194 replies 29.8K views
YategirlYategirl Forumite
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edited 30 November -1 at 1:00AM in Old Style MoneySaving
Does anyone use the chicken carcass to make soup after roasting the chicken?

Can anyone tell me how I make soup from one? I'm sure I could use it to make soup for lunches and therefore be even more resourceful and economical!! ;D

Thanks!
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Replies

  • Would love to know this too! Have just posted on the soup thread for advice on stock making!
  • I use a pressure cooker for making stock from a roast chicken carcass. I just put all the skin and bones in the pressure cooker with whatever veg I've got about, onion, carrot, celery maybe a bay leaf or few peppercorns and about a pint and half of water which I bring to pressure for about 15 minutes. You could leave it up to half hour if you wanted to get all the glucogen out of the carcass.
    I then let it come down slowly and when the pressures down I strain off the liquid, dispose of the bones and wait until the stock's cold when you can take off the fat. Generally I put the stock in the freezer to use for soup later but I just use it instead of a stock cube or as part of the liquid in any soup recipe. If you weren't going to freeze it you'd put salt in the stock as well as the pepper.

    If you haven't got a pressure cooker then use the same ingredients and simmer for at least an hour.
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  • robnyerobnye Forumite
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    i do the same but in a saucepan on the stove, with a lid on

    break the carcass down, add a pint n half of water,

    bring tot boil, leave to simmer for 20 mins.

    strain liquid thru sieve into another pan, leave bones in sieve too cool down,

    then pick bones over, pulling any useful bits of meat and add to stock or into another container,

    you will be surprised how much meat is still on the carcass.

    made 2 lots of stock from turkey carcass at christmas, made one into soup (added veggies) put other in the freezer

    scrummy, with frech bread and grated cheese... mmmmmmm
    smile --- it makes people wonder what you are up to.... ;) :cool:
  • mink35mink35 Forumite
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    I do similar (spookily enough done one today!) but boil the bones on their own without veg first. Pick off meat as suggested earlier then add (at least) couple of carrots, leek or onion, celery. Boil for a bit longer with pinch of salt and black pepper. I then liquidise (it will be quite thick if you picked the chicken off the bones).

    Serve hot with fresh, crusty bread - home made if you can!

    We having this tomorrow mmmmmmmm ;D
    Mink
  • I do the same, it's scrummy, I enjoy it probably as much as the chicken dinner! I sometimes add a few caraway seeds to give it a different flavour.
  • Thanks for these will have a go!
  • QueenieQueenie Forumite
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    Oooh you can't beat the flavour of HM chicken stock!

    Tip: always "crack" the bones before putting them in the pan - releases more flavour that way.

    I'm another "veggies after stock made" person.

    The stock itself can also be added to mashed potato instead of the drop of milk.
    Don't forget the humble chicken casserole either, using that luscious chicken stock you've made as a base. (Add two chicken protions, veggies, cook as a normal casserole; towards the end, strip the two chicken pieces of meat, return to casserole and the family won't even notice you've used 2 pieces of meat instead of the usual 1 each! )

    If making a rice and chicken meal - use some of your chicken stock to cook the rice in.
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  • I started buying organic free range chicken which is very expensive so decided to roast chicken in large casserole pan with about 1-2 inches of water in the bottom and surrounded by root vegetables. Makes excellent gravy and a ready made stock to use for soup the next day.
  • Thats a good idea!
  • I've got a reduced turkey - courtesey of xmas eve sales so i'll remember that for when we have hime for dinner.
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