Chicken Stock from raw chicken?

HappyIdiotTalk

Thought I'd have a go at making some proper chicken stock. I've done this before but never got a really great result. So thought I'd do some research. Videojug have this video on how to make it:
http://www.videojug.com/film/how-to-make-chicken-stock

However it would appear they are using raw chicken. Is this where I'm going wrong as I thought you could use leftover roasted chicken... Surely people dont buy whole chickens just to use for stock?

My italian sister in law told me once they you can get old chickens in Italy for this purpose, but I've never heard of that here.

purpleivy

I sometimes joint a chicken and then use the bones for stock. it works just as well, if not better.

floss2

We buy free-range chickens from our local butcher, joint them into breast, leg/thigh & wing.....breast & leg/thigh get cooked eaten, wings go in the freezer for BBQ's and the carcass with whatever meat is left on goes into the stock pot. Then the cooked meat is stripped off & added to soup made with the stock.

Penelope_Penguin

I use chicken carcases for stock; I don't buy chicken specially to make it.

There's an older thread here that might help - chicken stock - how to make it.

HTH, penny. x

HariboJunkie

I too use bones from a roast but I have used raw bones from deboning raw leg and thigh meat but the resulting stock was nowhere near as nice.

HappyIdiotTalk

floss2 wrote: »

We buy free-range chickens from our local butcher, joint them into breast, leg/thigh & wing.....breast & leg/thigh get cooked eaten, wings go in the freezer for BBQ's and the carcass with whatever meat is left on goes into the stock pot. Then the cooked meat is stripped off & added to soup made with the stock.

I've started buying whole free-range chickens from my butcher. I cant get fillets though so I've been thinking about buying more free-rangers and jointing them myself. How easy is it and do you have any tips? I feel a bit intimidated by the idea which has put me off doing it so far.

Infact I was thinking about asking my butcher if he could spare some time on a quiet day and show me how its done. Think they'd go for that?

MRSMCAWBER

Hi there

I generally make stock from the "roast carcass", but here in Germany i have discovered what they call "soup chicken" -and it is a whole chicken... i haven't yet tried one -and with how much soup i make and at 99c -about 75p -i think i should ... i think they are basically just "layers" that are too old to do so now.....
here it is amazing... how many "soup cuts" of meat you get....they are a god send... not sure why we don't see them often in the UK

WeirdoMagnet

I use the left overs of a roast carcass - just bung it all it a pan with an onion, a carrot, some celery and a couple of bayleaves, and let it simmer for ages, making sure it doesn't boil dry, of course (I speak from experience here!).

ubamother

the great Heston Blumenthal roasts chicken wings, then he simmers them to make stock if that helps! The interesting thing I found when I watched the programme he did showing his chicken stock is that he simmered the roasted chicken bits alone for a while, then added what he called 'aromatics', carrot/onion/celery etc, but only left them in for about 30 minutes. He said that if you leave them in longer they start absorbing flavour rather than giving it. I hadn't heard that before.

noonesperfect

Georgina wrote: »

I use the left overs of a roast carcass - just bung it all it a pan with an onion, a carrot, some celery and a couple of bayleaves, and let it simmer for ages, making sure it doesn't boil dry, of course (I speak from experience here!).

Me too, but I do it in my slow cooker overnight.

fizzel81

i use a left over carcass from after a roast, i used a free range chicken for first time just under 2 weeks ago and got the best stock ive made yet.

ive made a quick chicken soup from reduced drumsticks, popped them raw in pan with water, stock was ok but not as great as when ive made it from after a roast