How do i make my own chicken stock?

Weemac · 3 November 2007 at 5:51PM

Hi all!! Just a quick question. Having a roast chicken tomorrow and I always use any leftovers for curry or pasta bake the next day but how do I use the bones to make stock and what can I use this stock for?

Any help gratefully received :j

susank · 3 November 2007 at 6:01PM

Boil up the bones or pressure cook them with water and any ends of veg - i.e. ends of carrots and potato peelings (clean) and use to make soup when ready - I boil it for ages till its really strong with the goodness from the bones and skin. Or freeze for later.

thriftlady_2 · 3 November 2007 at 6:04PM

Hi Weemac:)

Get hold of your biggest pot.

Chuck in your chicken carcase plus any bits and pieces of skin left in the tin. I rescue bones from my families plates for the stockpot but I know some people find this a bit extreme;)

Next, add a peeled onion, a carrot and if possible astick or two of celery and a leek -all good for flavour.

Cover with water and bring to the boil.

Turn down to a simmer, cover and leave it bubbling away for an hour and a half.

When it is cool strain it and chuck away the solids.

You now have stock. It will not taste like chicken soup but it will be the makings of a good flavoured soup or casserole.

I pour my stock into freezer tubs and freeze.

I use it in soups, stews and casseroles and risottos.

If you keep it in the fridge try and use it all within 4-5 days. You will probably find that it jellies when in the fridge. This is because of all the gelatine in the bones and is a good thing. It will melt when heated obviously.

I think I'm right in saying the stock made with any kind of bones is full of the minerals contained in those bones, so presumably it is calcium rich and extra good for you- also no strange chemicals

HTH

Pink. · 3 November 2007 at 6:08PM

Hi weemac,

I put any leftover chicken (bones, skin and any meat I'm not using for something else) into the oven in the roasting dish to brown........this really helps the flavour of the stock.

Then put the lot into a saucepan........I also throw in any left over veg or half dead bits of veg you find in the bottom of the fridge. (I keep the ends of vegetables and peelings in the freezer specifically for making stock).

Cover it with water, bring to the boil quickly, then reduce the heat and simmer for at least four hours.

Strain the liquid into another pan and discard all the bones/veg etc.

If you intend to freeze the stock to use later, put the pan onto the hob and boil to reduce it to a smaller amount as it takes up less room in the freezer.

A good stock will be jelly like when cold.

The stock can then be used to add flavour to soups, gravy's and sauces.

Hope this helps,

Pink

Weemac · 3 November 2007 at 6:18PM

Thanks for the help - I will try that tomorrow and probably freeze the stock and use it in a risotto next week.

Upsey_daisy_2 · 1 January 2008 at 11:58AM

I am cooking a chicken for dinner today, I am going to try and make it last 2 dinners and 1 lunch but....

How do I make stock from the carcass and what I can the stock be used for

Thanks..

Sola · 1 January 2008 at 12:02PM

I'd bung it in a crockpot or large saucepan with an onion/carrots/celery/whatever you have. Cook it on a low heat for a few hours, skim off the fat, strain out the bits. You can use the stock to make soup, or freeze it in large tubs/soupbags, or even in the icecube tray if you just want a little bit at a time.

Kimberley · 1 January 2008 at 12:30PM

Sola wrote: »

I'd bung it in a crockpot or large saucepan with an onion/carrots/celery/whatever you have. Cook it on a low heat for a few hours, skim off the fat, strain out the bits. You can use the stock to make soup, or freeze it in large tubs/soupbags, or even in the icecube tray if you just want a little bit at a time.

Thats what i do, make a big pot of soup and freeze it. Have you any good recipes for me? The one i do is potato, onion, leeks, carrots, a hint of basil and veg stock and when it's all cooked i blend it into a soup and put whatever we don't have in little other pots to have other days. If you have any other ideas what i can put in next please let me know

Pink. · 1 January 2008 at 12:40PM

Hi Upsey_daisy,

There's a recent thread on making chicken stock that should help so I've added your thread to it to keep all the replies together.

Pink

Pink. · 1 January 2008 at 12:42PM

Kimberley wrote: »

Thats what i do, make a big pot of soup and freeze it. Have you any good recipes for me? The one i do is potato, onion, leeks, carrots, a hint of basil and veg stock and when it's all cooked i blend it into a soup and put whatever we don't have in little other pots to have other days. If you have any other ideas what i can put in next please let me know

Hi Kimberley,

For lots of soup recipes have a look at this thread:

Soup recipes

Pink

bltchef · 1 January 2008 at 1:56PM

roast you bones with a little honey first to give your stock a golden colour fry off you veg trimings add cold water and bring to boil turn and simmer never boil stock for too long it will make the stock go cloudy and will impear the flavour of your stock have nice new year everyone

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How do i make my own chicken stock?

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