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

pudding06

if its the white stuff on the top its fat - use it or not as you wish. but the jelly stuff thats brown is the good stuff and you use that always.

pudds

- i dont throw any of it out, use chicken fat, purified to cook with

organic_wanabe

Pudding O6, how do you purify the chicken fat? I normally scoop it off and bin it.

PONDSAVER_2

pudding06 wrote:

- i dont throw any of it out, use chicken fat, purified to cook with

scuse my ignorance but how do you purify it and what do you use it for??

pudding06

you scrape it off the top off the stock

put it into a bowl and pour on boiling water (a fair bit)

allow to solidify lift off the solid fat from the top and then scrape any sediment/bits off the bottom. you can use it as it is.

You can go one step further and reheat the fat in a pan until it stops bubbling then you can literally keep it indefinately.

you can use it insead of other fats, but I tend to use it in savoury dishes. use instead of oil or lard or butter for frying, roasting or for pastry.


this is a thing form the depression and especiallly during the war when fats were rationed. I learned this off my mam. I still do it but she doesnt. lifes too short for her now at 79

pudds

loopy-loo73

Afternoon all
I'm just defrosting a chicken for our tea tonight (roast).
Normally i use whats left for either curry, or cold with chips & beans, maybe a bit for sandwiches.
I thought this time i'd try and make soup with the carcass but am not sure how to go about it
Do i just put it in a pan of water & boil ? What else should i add ?
Any hints, tips or suggestions gratefully received
Many Thanks,
Lou.

JoeyEmma

A carrot, an onion (dont peel it, it adds colour to the stick). Add a couple of bay leaves, some parsley stalks if you have them, a few peppercorns and some salt. Just put enough water on to cover the carcas. You can always add more if the taste is too concentrated.

maow425

If I have a left over carcass I usually just strip it clean of anything meat, and boil the remainder with a stock cube or two. While that's simmering away, I chop up potatoes, carrots, turnips and onions, and add that to the stock after I've strained it to get rid of all the bits. After all that has simmered for a few mins, I add the chicken bits (cut or torn into bitesize chunks) a pinch or two of herbs (sage and parsley are good) and some dumplings. There is a thread on here right now with suggestions for making dumplings without suet. I also usually add a bit of corn or potato flour to thicken it, so it makes a nice stew-like soup. It tastes a lot better than the name one of my oh's work mates came up with makes it sound like - chicken sick!

janeawej

I make stock (have a pan full on at the moment!) chicken carcase, half onion and carrot if i have it simmer for an hour then strip all remaining meat off bones it is amazing how much meat you get off an already carved out chicken by the boiling! then take veg - potatoes peel and dice, onion chop, carrots slice also whatever else i have sweetcorn, parsnip, leeks, mushrooms, peas (frozen veg are fine too literaly whatever i have in!) ect and chop all- then sweat in pan with a little oil, add stock and any meat a bit at a time till all used and simmer till veg all cooked, i add herbs and garlic for flavour whilst simmering also maybe a bit of worcester sauce or mushroom ketchup, salt & pepper to taste, you get a lovely thick soup a bit like a stew realy! great with a bread roll and butter, I freeze it in bags or containers lovely on a cold day!!!

Or as i will probably do today i just freeze the stock to make soup at a later date, if you reduce it down it takes up far less room in the fridge and you can always add water to reconstitute it. Jane

tawnyowls

My fave is chicken & sweetcorn, so I cook the carcass slowly with an onion, garlic, oregano, bay leaf, seasoning for about an hour, then strip off any remaining meat (I put the bones in an old pressure cooker basket so they're easy to fish out), add the sweetcorn, and cook for another 10 mins, then thicken with a little cornflour. If I'm feeling particularly indulgent, I'll add some cream. Coconut milk is very good with it too.

crispeater

Hi,
I'm a newbie to this board but i was wondering if anyone has a nice chicken soup recipe. Obviously we had roast chicken today and i wanted to do something with the carcus.
i've already noted down the recipe for the scrummy bacon pudding on another thread!! lol:beer:

thank you