How do i make my own chicken stock?

davetaylor

Thanks, regarding quantity though, I know that 4 pints of water (especially once it is reduced) wont be enough for my soup. Shall I add some more now? Also, what do people use their stock for. I'm sure I read somewhere about freezing it in and ice cube tray and using the cubes as you would do a stock cube. Is it really that strong? Also, why do I have it in my head that it should turn into a jelly like substance?

[Deleted User]

When I drain off the remainder of the stock from when I have cooked it in my SC I put it all into a pyrex jug.Once cold I take of the layer of fat on the top and the jelly underneath I double bag into a small polythene clear bag like a sandwich bag and shove in my freezer.Once frozen it keeps until I am ready to make my soup.This jelly stock is full of goodness and far tasier than a stock cube could ever be. easy to store in the freezer when cold and wobbly and it soon freezes up solid. I have a bit in my freezer at the moment which will come out in Sepember when I start to make soups for the winter. I have two very large Ham Hocks in there at the moment frozen solid that I bagged off my butcher for a quid I will have lots of soup and sandwiches off them come the winter time .I adore soups and the thicker they are the more filling they are .I can make a huge 4-5 litres of filling tasty soup for around a pound and it will do lots of lunches with a sandwich, or even dinner with crusty bread and maybe a rice pud to follow. Soups are very forgiving they will take almost anything you care to bung in them

thriftlady_2

davetaylor wrote: »

I'm sure I read somewhere about freezing it in and ice cube tray and using the cubes as you would do a stock cube. Is it really that strong? Also, why do I have it in my head that it should turn into a jelly like substance?

For one ice cube's worth of stock to be enough to use as a stock cube you will have to simmer your stock away until it has really reduced to almost nothing. To make enough concentrated cubes you will need lots of chicken carcases.

Just freeze it as it is and use it neat. Much less fuss unless freezer space is an issue. As a rule I get about 2 and half pints from one roast chicken carcase.

Your stock will set to jelly once cooled in the fridge. There is gelatine in the bones. Bone broths such as this are full of calcium. If you put a tsp of vinegar in the pot 30 mins before you make it you will extract more calcium. You won't be able to taste the vinegar.

davetaylor

Hi, ok, so I want to make my soup today, so there is no need for me to freeze it. Then again, it looks like people are suggesting that I won't need to use all the stock for the soup?

Sorry, but I still don't get it 100% (sorry for being thick)

Ok, let me try and be clear about what I am asking. I currently have the bones and veg simmering away in 4 pints of water, I am planning to keep it going for about 4 or 5 hours. Once that time has passed and I have strained it, do I make my soup out of what's left. Or do I only use a bit of the stock and then add more water? Ideally, I would like to make a soup that has more than 4 pints of liquid in it.

Penelope_Penguin

davetaylor wrote: »

Hi, ok, so I want to make my soup today, so there is no need for me to freeze it. Then again, it looks like people are suggesting that I won't need to use all the stock for the soup?

Sorry, but I still don't get it 100% (sorry for being thick)

Ok, let me try and be clear about what I am asking. I currently have the bones and veg simmering away in 4 pints of water, I am planning to keep it going for about 4 or 5 hours. Once that time has passed and I have strained it, do I make my soup out of what's left. Or do I only use a bit of the stock and then add more water? Ideally, I would like to make a soup that has more than 4 pints of liquid in it.

When I make stock, I use my big casserole pot to make the stock. This comes out at about 1.5-2 pts for 1 chicken carcase. I use this to make a vat of soup which is usually enough for 4 of us,for 2 meals. Does that answer your question

I'm with thriftlady I make stock and of I don't use it immediately, I freeze it. I never bother to reduce it down. If my soup is too full-flavoured I ditule it, if I need more ooomph, I add some bouillon powder.

Penny. x

Pink.

Hi Dave,

You will need all the stock for your soup. Sometimes if I'm making a large pot of soup, I'll add more water to make it up to the amount I want and add in some chicken stock powder or a stock cube or two for extra flavour. What you need to do is make it up to the amount that you want. Taste it and decide if you want to add a stock cube, but you will definitely need all of the stock you are making.

Pink

davetaylor

Hi, that is crystal clear. Thanks so much!

Fire_Fox

Hiya! I only ever seem to come to this board when I have a question ...

I am two hours in to making chicken stock with the carcasses of three birds - two small supermarket ready-roasted (late night half price!) and one standard raw body with the skin removed (really fatty). The birds are in a five litre casserole topped up with water to an inch from the top. Surprisingly it smells gorgeous and went a rich brown colour very quickly! I am thinking of leaving it to simmer for another hour but maybe should be longer for three birds?? Also do I need to reduce the liquid to make it 'set' as it should already be pretty rich with so many bones? I have all evening to do this so can do whatever is suggested.

Thanks! :T

Penelope_Penguin

You're the second person today to ask this, so I'll add your question to the earlier thread and see if that answers your question

Penny, x

Fire_Fox

Sorry should have searched first!!