How do i make my own chicken stock?

SparciaM

I'm making a Roast Chicken this evening and usually pick the meat off and use in a curry, but I wanted to try and do a Risotto - so was wondering what the best way is to use the bones and carcass as a stock?

Do I just make sure all meat is off chicken and then place everything else in a pan with onion, celery, carrots and water and just boil for an hour or two - or is there another way?

angie_loves_veg

That's what I do!

I also add 5 peppercorns, a bay leaf and parsley stalks if I have them

Have your chicken as normal tonight. pick off whatever meat you can (use for the curry or save for the risotto), stick everything that is left into a pan

Seakay

I bring to the boil and then simmer gently for 3 or 4 hours. Cool a little, get the main 'lumps' out and strain the rest into a clean bowl. When cold, put in fridge overnight to make fat easier to skim off.
I then reduce liquid by fast boiling to a quarter so that it takes up less room in the freezer. I measure it into 5 fl oz amounts to freeze, and then the frozen block can be added to a dish and up to 15 fl oz boiling water added to dissolve it, depending on how strong I want the flavour to be.

phizzimum

making stock is one of those things that's so easy to do, and well worth it.

I don't necessarily put anything else in - just the chicken carcass and water, then i put it all in the slow cooker for...well, depends how long I've got!

I strain it out through a colander into a big bowl, then divide up into smaller containers for the freezer.

kippers

I know this has been posted on here somewhere but i can't find it for the life of me.

Could someone point me in the right direction as i have a chicken nearly ready to carve and i wanted to use the bones for stock...also can the chicken stock be frozen? and how much stock is the equivalent to a chicken oxo cube?

Thanks for your help

horsechestnut

3 Pints of water to one chicken carcass.
1/2 teasp salt (or you can cook it without and season when you use it).

Put in pan with lid and bring to boil. Turn down heat and simmer for one hour. Turn heat off and leave until cold.


If you have a pressure cooker,1/2 hour is fine.
Leave till cold as above.

Skim any fat off (leave in fridge overnight, it makes it easier).
Freeze either in one lot, or in small 500g margarine tubs.

One pint = one stock cube.

mandy_moo_1

just to add, i sometimes put any left over veg, onions etc oh and a bay leaf as well in it.

i do mine in the SC overnight, then just strain all the bones,veg etc out

when its cold i'll just freeze it till i need it

kippers

Thanks, it's on the boil now...yum yum, my own chicken stock.

mattogier

If you cool it in the fridge you can skim the fat (schmultz) off the top and either use it to make fat balls for the birds OR roasting potatos next week.

I suggest that you start the pot off by frying the bits and bones almost until they are stuck to the pan - the dark brown stuff welded to the pan will be released when you add the water and are where the flavour is.

I always use carrot, celery, onion, bay leaf and a few whole pepper corns in the stock pot with the bones - use this as a base for soup or whatever.

DenBo_4

thanks for those ways to make chicken stock everybody, I always throw the bones away when I cook a chicken, not now until I have made chicken stock!