How do i make my own chicken stock?

merlin1

i'm assuming ' fat from the fish' is a typo, so i would say as wondergirl says, let it cool and lift the fat that sets on the top your stock
you could also take the skin off the thigh beforehand, there is quite a bit of fat on there, and this also usually attached to a hefty bit of skin and fat beneath the thingh.

if really looking for a healthy thigh, take it off the bone, that way you can be sure you are removing as much of the skin and fat as poss!

pennyshahin_2

Sorry meant chicken not fish

foxgloves

You can easily get the fat content reduced. Make the stock, cool it and put it in the fridge. The fat will rise to the top and might even set hard if you are lucky, so you just lift it out with a slotted spoon. If the fat is a film on the top and not spoonable, then I get 2 or 3 sheets of kitchen paper and drape them flat onto the surface of the stock then lift them out and bin them. The fat clings to them and most of it ends up in the bin.

Leela_G

I currently have a chicken in the oven and i would like to use the carcuss to make stock for soup. But i dont know how - do i just boil it in water? How long for? Also do i put anything else in with it.

Many Thanks

zippychick

Hi Leela, this thread is brilliant - Ive kept the carcass, now what?

Pink has a link to a photo slide show, think it's on the last page. Always works for me!

Any questions just ask

CCP

Just put it in a large saucepan, cover it with water and bring it to the boil, then leave to simmer for an hour or so. If you get any scum on the top you'll need to skim this off using a spoon - the stock goes a bit murky-looking if you don't.

You can add extra flavourings if you like, but it's not essential: I tend to use a small onion, peeled and cut into quarters, a few whole peppercorns and a bayleaf, and the resulting stock makes a very nice chicken soup if I do say so myself!

Aargh - cross-posted again! Thanks for that link, Zippychick - I hadn't seen that before and will have to have a good read through.

skiTTish

there are probably as many different ways of doing this as there people on the forum ,all basically the same with variations
My way is -
shove the carcass is a large pan with all the cooking juices ,left over veg ,an onion and a hand full of whatever fresh herbs i have or a sprinkling of dried herbs ,then just boil vigorously for about 10 mins then simmer up to an hour ,then I strain and refrigerate

Penelope_Penguin

I've taken a pheasant carcase from the freezer, and used it to make stock for today's lunch. However, it has a lot of meat still on it - I remember the meat being quite tough, so we gave up on it at the time

Once I've drained all the stock, can I take out the meat and use it in another dish

I'll add this to the main stock-making thread later

Penny. x

thriftlady_2

That's what I'd do Penny;). It would be nice with puy lentils or made into a ragu with tomatoes for pasta.

Penelope_Penguin

thriftlady wrote: »

That's what I'd do Penny;). It would be nice with puy lentils or made into a ragu with tomatoes for pasta.

Thank you - if you do it, then I will too :A