How do i make my own chicken stock?

griffam

I have never used a recipe for stock and generally use the opportunity to use up the odds and ends of veg lurking around.

Take as much meat as possible of the bone and then place the carcass in a a very large pan. I add some carrot, onion, celery, swede etc what ever I have in with loads and loads of water, salt and pepper. You can add some herbs of your choice too if you wish.

Bring it to the boil and then simmer for 3 -4 hours ( longer if you can) I also sometimes bring it to the boil the pour it quickly into the slow cooker and leave overnight.

When done strain through a fine sieve and cool. Once cool remove any solid fat from the top and you are ready go.

This makes a fab soup, or you could use it with the left over chicken to make rissotto.

Hope that helps

salduck

shred the remaining meat off it and make it into a curry/pie something you can bulk out then throw the carcass in with any left over veggies etc and loads of water into a huge saucepan and leave for 4 hours.
Strain through seive and use as above!!
x

Patchwork_Quilt

I agree with both of the above but I find it easier to remove the leftover meat after the carcass has been boiled for stock. However, this is only suitable if you're going to make soup or risotto. You've touched the meat so you need to put it in the stock you've just made and reboil for 5 mins.

OddjobKIA

after making the stock pour into small plastic bowls/containers...and put in freezer.....next time your making roast defrost then bring to boil and uses as gravy

Tigerlilley1980

Hi there, in our house we make a chicken last a few days. We have it for roast dinner I then strip the chicken and use the meat for soup, casserole and a pie. Instead of buying stock I stick the whole carcass in with the soup and leave it in until the last minute. I then use the soup for that nights meal and then freeze what is left over for use another day. I will always buy a whole chicken rather than fillets as they are more tasty and far more versatile imo. xx

Penelope_Penguin

leiela wrote: »

Also it was quite a big chicken so there is a fair amount of meat left, not enough for a meal i don't think but it's a very meaty carcass is there anything better than stock i can make??

Fetch the meat off, and make a pasta sauce (possibly with some bacon or ham ). You can then turn the carcase into stock :T

I'll add this to the existing thread on this subject to keep ideas together.

Penny. x

davetaylor

Hi, well I made my roast chicken in the slow cooker last night. It was a huge success!

So today I am going to make some kind of chicken soup with the remains.

Here is what I have done so far. I have stripped most of the meat from the chicken, diced it up into soup sized chucks and put the meat in the fridge. Next I got the bones and bits of chicken skin and roasted them in the oven till they were a bit crispy. Then I put bones and into a big pan and added four pints of cold water. I am planning to boil this for about 3 to 4 hours. In a minute I am going to nip to the shops to buy some carrot, celery and onion to add to stock.

Now, I am a bit stuck so have some questions.

Do I use all of the stock for my soup or will it be too strong? Also, 4 pints of water is not really that much and will be less after bubbling away for several hours. Should I add more water now? I mean normally when I make a soup using stock cubes I would make a larger pot?

To make the soup itself, I was just gonna dice up some onion, carrot and leek sweat it off in a pan and then add it to the soup boil it up for about 15 mins and then add the chicken bits too. How does that sound? What about adding some lentils or even a broth mix?

thriftlady_2

davetaylor wrote: »

Do I use all of the stock for my soup or will it be too strong?

Depends entirely on how much soup you want to make. It won't be too strong, you use it as it is no need to dilute it. If you have too much for your needs then freeze the rest. Personally I always decant my stock into half pint sized containers and freeze it.

Make the soup as you suggest and yes, add lentils, broth mix or any other veg you fancy. Leeks are good with chicken.

Halloway

The secret is not to boil the stock if at all possible. What you need is a true simmer. Contrary to popular belief this is not a bubbling boil, rather it is where an occasional bubble breaks the surface. This means that the water/stock is not quite at boiling point which is ideal for stock. As regards quantity, make sure you cover all the bones/flesh. If you need to reduce the stock later then do so once you have removed all the meat, bones and vegetables.

merlin1

you really cant go wrong with chicken soup - what you have posted sounds absolutely fine!

i personally keep tasting as it reduces down, if i think i can add more water without taking away the full flavour then i will do. i sometimes like to spice things up a bit, chilli flakes and or paprika etc

have fun with it is my advice!