How do i make my own chicken stock?

roosterpotatoes

All i did was boiled the bones etc for about three hours, apparently you can add vegetables and season it but i did't bother.

I then strained the liquid into a very large measuring jug and poured into ice cube trays and popped in the freezer hth

FelinePrincess

I usually put the chicken in a saucepan with water, an onion, carrotand a bayleaf or two, cook for a couple of ours then strain the liquid and out in fridge or freezer

mrbadexample

I find that the longer you leave it the better the stock. Break the bones too, so that all the goodness inside can get out.

Pink.

Hi mia,

I put any leftover chicken (bones, skin and any meat I'm not using for something else) into the oven in the roasting dish tobrown.....this really helps the flavour of the stock.

Then put the lot into a saucepan........I also throw in any left over veg or half dead bits of veg you find in the bottom of the fridge. (I keep the ends of vegetables and peelings in the freezer specifically for making stock).

Cover it with water, bring to the boil quickly, then reduce the heat and simmer for at least four hours.

Strain the liquid into another pan and discard all the bones/veg etc.

If you intend to freeze the stock to use later, put the pan onto the hob and boil to reduce it to a smaller amount as it takes up less room in the freezer.

A good stock will be jelly like when cold.


The stock can then be used to add flavour to soups, gravy's and sauces.


There is more advice in this thread that should help:

How do i make my own chicken stock?

I'll add your thread to it later to keep the suggestions together.

Pink

lucylema

if i put the greasy chicken carcass, leftover veg and gravy into the slow cooker and top it up with water and herbs, will it make a good soup base?

squeaky

Yep

How do i make my own chicken stock?

Chicken stock to soup


Those should both be of some help.

nikinackyloo

I have been making stock for ages but having just read the rubber chicken thread I have a few questions??

when I make stock I throw the carcass in, water, peppercorns, and whatever else I have :an onion halved, tops of leeks, carrot ends, potato peelings etc

Once I have simmered it for a few hours I then seive it and keep the liquid - I bin everything else:o should I be picking the bits of meat off and blending it in to the liquid and should/can I blend all the veg bits or will they make us ill???

TIA

Fruball

You can if you want to and No, it won't make you ill

RAS

If you are not going to use the stock immediately, then it may be better to just use the carcass and water, then you have re-boil easily. Veggie bits are more of a risk re going off.

And yes, strip down all the meat from the carcass, right down to the little bit between the ribs if you want. There is often a fair bit of meat to be had. Any veggies will be pretty soft but you can whazz the whole lot up for a smooth soup. if you want a chunky soup, new veggies are better texture wise.

themull1

or keep the veg and meat in(get rid of the bones) and freeze straightaway.