How do i make my own chicken stock?

squeaky

Hi

I'll add this to our main thread on chicken stock.

eleanor73

Hi, We had roast chicken on Sunday and I've picked most of the meat off and am now making stock with the bones.

The thing is I am feeling very lazy/tired this eve and didn't bother picking all the meat off and this would be fine if I was planning to make soup but I'm not as I only like soup if it's really cold weather and I don't really have time. Now when I get the bones out and there is lots of scraps of meat can I just leave it in the stock and make chickeny dinners with the stock or do I have to discard the scraps of meat and just have a clear stock? Does that make sense? The scraps will be too wet/boiled to use for anything seperately.

FairyPrincessk

My stock almost always has scraps in it unless I strain it. I don't see why it would be a problem unless you were cooking something that needed to be very smooth.

eleanor73

Ok thanks. I've always strained mine then put the chicken back into the soupthen blend but I JUST CAN'T BE BOTHERED tonight and I'm out Weds & Thurs. Thanks!

zippychick

ive merged this with our chicken stock thread

these threads may also help

Chicken stock to soup

Chicken stock how long does it keep

ive kept the chicken carcass now what

Chicken soup
thanks
ZIP

goggit

I was feeling very virtuous the last time I made chicken stock. I was talking to my grown up daughter as I placed collander in the sink and strained stock straight down plug hole.

Tawny75

Okay I know this will sound stupid, I am doing a chicken in the slow cooker on Sunday, once we have had our roast, I would like to have a go at making soup. Do I just boil the bones up, please can someone give me an idiots guide of what to do?

PS the only soup I have ever made is vegetable, with root veg and a stock cube.

Thank you

Buellguy

take carcass, stick in a big pot with (well I use) a couple of carrots, an onion, couple of sticks of celery, couple of bayleafs, few peppercorns, loads of water. Boil for about 4 hrs, strain, allow to cool then stick in fridge. once cold skim off all the fat. voila, nice chicken stock.
Now, for chicken soup, saute off an onion (clove of garlic if you want to), dice a couple of carrots, couple of sticks of celery, (any veg you really fancy - I sometimes stick a leek in there) couple of spuds, couple of rashers of chopped up bacon, stick em all in with any left over chicken, cook till done - maybe stick some cabbage in 10 minutes before serving (gets too snotty if you put it in with the rest of the veg). Serve with nice crusty bread.

Oh BTW when I say carcass I mean everything, bones, skin the lot

OK hungry now ..........

Tawny75

Thank you!

Buellguy

Another one to try is bacon and potato. As above with the stock, then saute an onion, 2 cloves of garlic (or more if you want), Thyme, some cheap cooking bacon, few spuds diced, add the stock, cook for 30 mins (till spuds done) serve with bread, My better half and kids love it.

OK off to cook cheesy bacon and potato mash cos I'm hungry now after all the talk of food