How do i make my own chicken stock?

zippychick

ah Pink, you're a legend:j

jonny2510

..just the juices/oil left in the tray after cooking.

The carcass / bones have been chucked, but we've saved the oil/juices left in the tray. Is this still stock?

Can anything be done with it?

floyd

I'd make gravy with it, will probably be too greasy for using in the same way as stock but will make delicious gravy

zippychick

Hi Jonny

|I agree with Floyd and would use the juices for gravy. Next time, throw the bones in the freezer for future stock? Couple of links to help you

How to make chicken stock?

Decent gravy please

Until very recently, gravy was my nemesis :mad: only i made some the other day and it was gorgeous!:j

I'll merge this later for you
Zip

jonny2510

Thanks for the replies

Can I freeze the oil / juices?

zippychick

You sure can boss!:j

Label and freeze. Happy. or make gravy and freeze it !

jonny2510

zippychick wrote: »

You sure can boss!:j

Label and freeze. Happy. or make gravy and freeze it !

Superb! Many thanks!

(I don't label though - it makes defrosting for tea more interesting! This gravy will make it more interesting still - kind like frozen food "Russian roulette" :rotfl:)

Stephen_Leak

As I've described it before, it's concentrated "chickeniness". Give your taste buds a treat and make a chicken pie with it.

Next time, don't throw that chicken carcass away, but try this ...

CHICKEN SOUP

4 servings

INGREDIENTS

1 roasted chicken carcass
100g to 125g of at least 2 vegetables (see below)
1 onion
1 teaspoon of dried sage, or ½ a teaspoon each of parsley and thyme
1 chicken stock cube
1 litre of water
Ground pepper to taste

METHOD

Remove any skin from the chicken carcass and discard it. Peel the vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Peel the onion and chop it into 2cm (1 inch) pieces.

Put the chicken, onion and vegetables, herb(s), stock cube and water into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.

Fish out the bones and put them on a plate. Remove any meat which is still on the bones. Put the meat back into the soup and discard the bones.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Use green vegetables (celery, courgettes, leeks) and mushrooms for a light and delicate soup. Use root vegetables (carrots, parsnips, potatoes, swedes, turnips) and tomatoes for a thick and hearty soup, The so-called "Holy Trinity" of soup base ingredients is carrot, celery and onion.

For Chinese Chicken Noodle Soup, use green vegetables and add a small pack of noodles after blending. Cook them in the soup, according to the instructions on the packet.

For Scottish C0ck-a-Leekie Soup, use 200g to 250g of leeks and add 4 stoned and thinly sliced prunes after blending.

mia5100

chicken is on the hob as we speak, but what do i do next???? how long should i leave it for?? do i strain it pick out the meat etc HELP!!!!!

ChocClare

Are you boiling a chicken or a chicken carcass?

If a chicken, yep, cook til the meat falls off the bone, then pick off all the meat.

If the carcass, you need to bung in an onion (halved but not peeled), a couple of carrots and a stick of celery if you have it, plus maybe some parsley stalks. Cover with water and bring to the boil, skim off any scum, then let it simmer at the lowest possible heat for - well, as long as you like really. I usually do it for an hour or so, but you can do it overnight in the slow cooker. ETA - this also applies to cooking a boiling chicken, LOL!

Allow to cool and strain. If there are bits of meat, you can save them if you want - if you were making a soup, I'd leave them in, for example.

Leave to get cold and skim off any fat. And Bob is your proverbial uncle.

For a more intense flavour, you can reduce the stock by boiling to reduce the amount of liquid. But you can just use as is.