How do i make my own chicken stock?

ianbar0

there are some recipes in the well recipe section funnily enough! yeah think thats it basically, the recipes tend to say cook it down with onion and carrot for example. not totally sure after that i am going to kind of wait and see. i tend to use a lot of stock in spag bol etc usually beef but if i have some chicken could use that. also chcken noodle soup sounds good.

squeaky

We have lots of help for chicken stock. Take a look here:- How do i make my own chicken stock?

Also of interest may be... Chicken Stock how long does it keep?

And this list of threads will give ideas for usage:- chicken stock threads here on Old Style MoneySaving

I'll add this query to the first link later. Good luck

Pink.

Hi ian,

I usually make chicken stock in the slow cooker but it works just as well on the hob.

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

Then put the lot into the slow cooker........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 and leave on overnight.

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

Put the pan onto the hob and boil to reduce it to a smaller amount (if you intend to freeze it) as it takes up less room in the freezer.

A good stock will be jelly like when cold.

If you are making stock on the hob, after browning the bones and adding water and veg, quickly bring it to the boil and then reduce the heat and let it simmer for at least four hours, then strain and reduce as above.

I hope this helps.

Pink

Jonny_Red

Hello all

I'm thinking of deboning some chicken thighs to use the meat in things like curry and so on.

I was wondering if it would be worthwhile to use the discarded chicken bones (with whatever meat I'm not able to get off) to make some chicken stock with (along with aromatic veggies etc).

I was thinking on using a 1kg pack of chicken for this so I reckon there'll be 8-10 chicken bones left over after I've done the deboning.

Would it be worthwhile do you think?

Cheers


Jx

SailorSam

I throw bones; skin; veges whatever and leave them in the slowcooker then skim off any sludge once it's gone cold, and use as stock.

Badrick

You could follow Nigella's tip and freeze them (providing they've not already been frozen) until you have enough to make a meaningful amount of stock.

horsechestnut

Yes, I bone out my chicken portions and I always freeze fresh bones until I have enough for a decent amount of stock. (approx 2 carcusses worth!)
If the chicken has been previously frozen then don't refreeze the bones, but you can use them to make a soup that is quite thick and would otherwise just be a hearty veg-type soup.

valk_scot

The bones from 8-10 chicken thighs will make a reasonable amount of stock, though I'd be tempted to freeze them too so I could make a larger quantity at once and save fuel.

But you can always stretch them out with veg trimmings...tops of leeks, onion skins, carrot peelings, celery leaves etc. Boil the lot up together for an hour or two, strain, pick out any useful chicken scraps and proceed as normal.

Jonny_Red

Thanks for the replies everyone

Freezing the bones is a great idea... will give that a shot

jackyann

I have a "stock" drawer in my freezer - in go small bones that aren't quite worth boiling up, the odd stick of stringy celery or parsley stalks etc. etc.
When there's enough, I make stock, freeze it in plastic bags, so I can look in the drawer and see what the balance of ingredients, or made-up stock is.