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

Queenie

:beer: Welcome Karen

Oooh, like the sound of your Hen House Pie, thank you for sharing :T I have a chicken roasting for today (teaching the boys to make giblet gravy ) so I shall have a got at HHP tomorrow.

youngmum_2

Maybe a silly question (in fact, I know it is and think I know the answer anyway!) but I take it by boiling the bones first and draining off the liquid that this is my stock and there is no need for me to also add chicken stock cubes too?

I know, I know - but just wondered if you get enough flavour from the bones alone or whether a stock cube or two would be advisable too.

Making this just now

TIA

squeaky

Usually no stock cubes needed. Often people add just a few (leftover) vegetables too.

There must be instructions for chicken stock somewhere in our Recipe Collections and or the MEGA Index...

I'll race you to find one...

nabowla

When boiling the carcass, add herbs (whatever you've got in the cupboard), salt and pepper, and perhaps a carrot or a bit of celery chopped into chunky bits. This will give the liquid plenty of flavour so that you won't need to add stock cubes when making the soup.

aliasojo

Thought I'd just join in with youngmum and ask another silly q ..........how long do you actually have to boil the carcass for?


(Stock cubes have always been used in our house, tut tut. )

Rikki

I just boil the carcus to make the stock. I get the flavour from which ever vegetables I add to make the soup. eg:- onions, carrots, potatos, celery, red lentils, some of the cooked chicken pieces.
You could put onion and carrots and celery in with the carcus and flavour the stock then you can add what ever you wish to make the soup.

Rikki

I use my preasure cooker. so 20 mins and just turn off the heat and allow the steam to slowly release.

squeaky

There's a thread with lots more advice in the Cooking section of the MEGA Index sticky listed under chicken.

The short cut is Here

Pooky

I chuck the bones and my freezer veggi pot (all the tops and tails and peelings of carrots, onions, celery, peppers...basically any veg left overs that I can't use) into my stockpot add a few herbs - cover with water and bring to the boil....turn it down low with the lid on and normally simmer for at least 3 hours. Shove it through a colander and when its cooled I pick out any useable meat. I freeze mine down in yougert pot sized portions.

Murtle

I simmer 1.5hrs or 2hrs - you'll see when it's done as the chicken will start floating round the water, and it will start going a chicken colour! I add any left over veggies from the roast dinner. Then freeze!!! He loves it!!