How do i make my own chicken stock?

Pink.

Hi TRYINGTOSWIM,

This is how I make chicken stock. Browning the bones in the oven beforehand really makes a difference to the flavour. As your thread has dropped down the board I've added it to the main thread on making chicken stock. These threads may help you too:

Chicken stock to soup

Chicken pie?

Pink

lucylema

Ok so chicken bones, rough chopped veg, seasoning and it looks grim. its all scummy on the top and i am convinced i am doing something wrong. i so want to make this so as not to waste the chiken on a sunday - any advice or am i just being silly?

sammyjammy

I think you just remove the scum from the top

sammyjammy

http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/

ifonlyitwaseasier

skim the scum off the top and don't reduce too much, will be fine

Amber_Babies

No, you're not doing anything wrong. Just skim it off the top. Also when youve finished, pour it into a jug / bowl etc & leave it to cool, it will solidify in the fridge (fine) & then you can skim any left over fat off the top as it will have seperated.

Kate

zippychick

ive merged this with our chicken stock thread so you can read back how others do it

Zip

ianbar0

just thought i would share my voyage into stock making! should finish our chicken tomorrow. i intend to pop it into the slow cooker and see what happens! quite into freezing things so if i make a good amount it may end up in the freezer for a while

sonastin

ooo spooky. I've just cooked chicken in the slow cooker and I logged on to find out what to do with the juices left over - is that the stock and how should I use it? I've only ever used stock made from stock cubes and boiling water. I kept the stuff from the last (first) slow-cooked chicken I made but after 2 weeks in the fridge I ended up throwing it away. You could say I "chickened" out of using it (sorry for the pun -it's been a long day!!!)

laurel7172

I've been vegi now for a very long time, but I used to use the chicken stock for French onion soup. Soften sliced onions in a little butter, cook in the stock, serve with crusty bread-a practically free meal and yummy!