Right so I've used some of the meat tonight, shredded the rest for a stirfry tomorrow but I heard people can do wonders with a chicken carcass. What sort of stuff can you do?
What to do with chicken carcass.
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Boil it up with some onions, carrots, white wine and herbs and make chicken stock. That's the only thing I do with them, apart from shove it in the bin. 
Make chicken soup from the stock!
Tip: Use two carcasses to make stock. Freeze one and then the next time use both to make lovely stock.
Tip: Use two carcasses to make stock. Freeze one and then the next time use both to make lovely stock.
Originally Posted by _radioamerica:
“I'm not really sure if I'd have much use for chicken stock lol”
“I'm not really sure if I'd have much use for chicken stock lol”
There's nowt else you can do with the carcass, though. Apart from putting it in the bin, as has been said.
But making stock with it is a fantastic thing to do, the soup you can make with it is immense and if you have never made a risotto, it is dead easy and the stock from the carcass makes it well worth it.
Yes use it for stock, it's lovely making your own stock (and the things you then make with that stock) 
Originally Posted by _radioamerica:
“I'm not really sure if I'd have much use for chicken stock lol”
“I'm not really sure if I'd have much use for chicken stock lol”
boil it right down so it's really condensed then freeze in ice cube trays. Pop a couple of cubes in pasta sauces, in water to boil rice (great with chicken curries) or in gravy for your next roast!
Put the carcass in a large pan with the following:
The washed peel and skin from an onion (or half an onion)
A washed carrot (no need to peel)
A stick celery
salt
parsley
A Bay leaf
2 - 3 whole cloves
a teaspoon black peppercorns
Cover with cold water
Bring to the boil and remove scum from top with a slotted spoon.
Simmer for at least 1 hour- preferably 2 hours.
Strain into a bowl and use in soups, gravies, risotto, or as required. Freeze left over stock.
Will keep for 2 - 3 days in the fridge. It will jellify when cold - this is normal, it will turn back to liquid when heated.
Easy store-cupboard vegetable soup from chicken stock:
Peel and finely chop:
1 Onion
1 -2 Carrots
2 potatoes
any other vegetables to hand such as celery, sweet potato, swede, turnip, parsnip, tomato, leeks.
Heat a little oil over a medium heat. Sweat vegetables till soft and add chicken stock. Simmer till carrots are soft and adjust seasoning. Add chopped parsley and serve.
This soup can be liquidised. If extra potatoes are added, it makes a meal in itself. Any left over chicken meat can be shredded and warmed through in the soup just before serving. (Do not boil the cold chicken meat as it will toughen it)
Also you can add: Pasta, Any Beans such as cannelloni or borlotti, peas, etc.
The washed peel and skin from an onion (or half an onion)
A washed carrot (no need to peel)
A stick celery
salt
parsley
A Bay leaf
2 - 3 whole cloves
a teaspoon black peppercorns
Cover with cold water
Bring to the boil and remove scum from top with a slotted spoon.
Simmer for at least 1 hour- preferably 2 hours.
Strain into a bowl and use in soups, gravies, risotto, or as required. Freeze left over stock.
Will keep for 2 - 3 days in the fridge. It will jellify when cold - this is normal, it will turn back to liquid when heated.
Easy store-cupboard vegetable soup from chicken stock:
Peel and finely chop:
1 Onion
1 -2 Carrots
2 potatoes
any other vegetables to hand such as celery, sweet potato, swede, turnip, parsnip, tomato, leeks.
Heat a little oil over a medium heat. Sweat vegetables till soft and add chicken stock. Simmer till carrots are soft and adjust seasoning. Add chopped parsley and serve.
This soup can be liquidised. If extra potatoes are added, it makes a meal in itself. Any left over chicken meat can be shredded and warmed through in the soup just before serving. (Do not boil the cold chicken meat as it will toughen it)
Also you can add: Pasta, Any Beans such as cannelloni or borlotti, peas, etc.
Some people like to take the skin and fat off before making stock. I keep them on and bsimmer on a low heat for 4 hours or so (with onion, carrot, bay leaf, pepper corns etc). The let cool before putting in fridge. Take fat off the top and you have an even tastier chicken stock, but it's not clear, but still ideal for soups, broths etc.
Originally Posted by Granny Weatherwax:
“Boil it up with some onions, carrots, white wine and herbs and make chicken stock. That's the only thing I do with them, apart from shove it in the bin.”
“Boil it up with some onions, carrots, white wine and herbs and make chicken stock. That's the only thing I do with them, apart from shove it in the bin.
”
This...
Originally Posted by Annie1fortennis:
“Make chicken soup from the stock!”
“Make chicken soup from the stock!”
plus this.... its the only way to go
Originally Posted by burton07:
“Put the carcass in a large pan with the following:
The washed peel and skin from an onion (or half an onion)
A washed carrot (no need to peel)
A stick celery
salt
parsley
A Bay leaf
2 - 3 whole cloves
a teaspoon black peppercorns
Cover with cold water
Bring to the boil and remove scum from top with a slotted spoon.
Simmer for at least 1 hour- preferably 2 hours.
Strain into a bowl and use in soups, gravies, risotto, or as required. Freeze left over stock.
Will keep for 2 - 3 days in the fridge. It will jellify when cold - this is normal, it will turn back to liquid when heated.
”
“Put the carcass in a large pan with the following:
The washed peel and skin from an onion (or half an onion)
A washed carrot (no need to peel)
A stick celery
salt
parsley
A Bay leaf
2 - 3 whole cloves
a teaspoon black peppercorns
Cover with cold water
Bring to the boil and remove scum from top with a slotted spoon.
Simmer for at least 1 hour- preferably 2 hours.
Strain into a bowl and use in soups, gravies, risotto, or as required. Freeze left over stock.
Will keep for 2 - 3 days in the fridge. It will jellify when cold - this is normal, it will turn back to liquid when heated.
”
Thanks for this, I've always wanted to make my own stock but been a bit hesitant about the best way to do it. this really helps
I'm on a food economy drive and with winter coming, I can see many bowls of soup ahead!
Once you've got the basic stock, you can use it as the base of lots or soups and stews. It should be OK for everything except red meats and can even be used in white sauces (I expect a few disagreements here!)
Originally Posted by smudges dad:
“Once you've got the basic stock, you can use it as the base of lots or soups and stews. It should be OK for everything except red meats and can even be used in white sauces (I expect a few disagreements here!)”
“Once you've got the basic stock, you can use it as the base of lots or soups and stews. It should be OK for everything except red meats and can even be used in white sauces (I expect a few disagreements here!)”
Why except red meats? I use chicken stock for loads of things. It's quite rounded and neutral.
Not being a veggie I usually use it in veggie type dishes such as white sauce or rice dishes. Basically I usually put a pinch of chicken powder in anything that would usually just be cooked with water.
Originally Posted by burton07:
“Put the carcass in a large pan with the following:
The washed peel and skin from an onion (or half an onion)
A washed carrot (no need to peel)
A stick celery
salt
parsley
A Bay leaf
2 - 3 whole cloves
a teaspoon black peppercorns
Cover with cold water
Bring to the boil and remove scum from top with a slotted spoon.
Simmer for at least 1 hour- preferably 2 hours.
Strain into a bowl and use in soups, gravies, risotto, or as required. Freeze left over stock.
Will keep for 2 - 3 days in the fridge. It will jellify when cold - this is normal, it will turn back to liquid when heated.
Easy store-cupboard vegetable soup from chicken stock:
Peel and finely chop:
1 Onion
1 -2 Carrots
2 potatoes
any other vegetables to hand such as celery, sweet potato, swede, turnip, parsnip, tomato, leeks.
Heat a little oil over a medium heat. Sweat vegetables till soft and add chicken stock. Simmer till carrots are soft and adjust seasoning. Add chopped parsley and serve.
This soup can be liquidised. If extra potatoes are added, it makes a meal in itself. Any left over chicken meat can be shredded and warmed through in the soup just before serving. (Do not boil the cold chicken meat as it will toughen it)
Also you can add: Pasta, Any Beans such as cannelloni or borlotti, peas, etc.”
“Put the carcass in a large pan with the following:
The washed peel and skin from an onion (or half an onion)
A washed carrot (no need to peel)
A stick celery
salt
parsley
A Bay leaf
2 - 3 whole cloves
a teaspoon black peppercorns
Cover with cold water
Bring to the boil and remove scum from top with a slotted spoon.
Simmer for at least 1 hour- preferably 2 hours.
Strain into a bowl and use in soups, gravies, risotto, or as required. Freeze left over stock.
Will keep for 2 - 3 days in the fridge. It will jellify when cold - this is normal, it will turn back to liquid when heated.
Easy store-cupboard vegetable soup from chicken stock:
Peel and finely chop:
1 Onion
1 -2 Carrots
2 potatoes
any other vegetables to hand such as celery, sweet potato, swede, turnip, parsnip, tomato, leeks.
Heat a little oil over a medium heat. Sweat vegetables till soft and add chicken stock. Simmer till carrots are soft and adjust seasoning. Add chopped parsley and serve.
This soup can be liquidised. If extra potatoes are added, it makes a meal in itself. Any left over chicken meat can be shredded and warmed through in the soup just before serving. (Do not boil the cold chicken meat as it will toughen it)
Also you can add: Pasta, Any Beans such as cannelloni or borlotti, peas, etc.”
If you want a lighter/paler stock then just boil the carcass and peel the onion.
If you want a stronger and darker stock then roast the carcass first and put the onion skins into the stock.
Originally Posted by degsyhufc:
“Why except red meats? I use chicken stock for loads of things. It's quite rounded and neutral. ”
“Why except red meats? I use chicken stock for loads of things. It's quite rounded and neutral. ”
Personal preference I suppose. I just think red meats need something a bit stronger like red wine or an oxo cube.
Originally Posted by degsyhufc:
“If you want a lighter/paler stock then just boil the carcass and peel the onion.
If you want a stronger and darker stock then roast the carcass first and put the onion skins into the stock.”
“If you want a lighter/paler stock then just boil the carcass and peel the onion.
If you want a stronger and darker stock then roast the carcass first and put the onion skins into the stock.”
Yes, (I assume folk know this!) include the darker onion skin for a dark stock and use lighter outer layer of onion for a light stock.
Originally Posted by Osusana:
“Thanks for this, I've always wanted to make my own stock but been a bit hesitant about the best way to do it. this really helps
I'm on a food economy drive and with winter coming, I can see many bowls of soup ahead!”
“Thanks for this, I've always wanted to make my own stock but been a bit hesitant about the best way to do it. this really helps
I'm on a food economy drive and with winter coming, I can see many bowls of soup ahead!”
All these ingredients can be moved around to make different soups. e.g.
Onion, potatoes and leeks for a vichyssoise,
Sweet potato and red pepper soup
Extra carrot and the glut of tomatoes out of the garden for a golden soup.
Add miniature pasta, shredded cabbage and extra tomato for minestrone (best with beef stock I know!)
Add a tin of Tesco Hot mixed beans for a Mexican themed soup.
Add garlic for a Spanish garlic soup.
Omit all the vegetables, thicken with cornflour and add the shredded chicken, plenty of pepper and a small carton of cream for cream of chicken soup
I could probably live on home made soups in winter but OH wants 'proper' food so when I make a thick veg soup with my chicken stock I bung in a couple of sliced, pre-cooked sausages. Keeps him happy!
stock! as mentioned above, but dont waste parsley in it.
stock is a doddle, and is just about using up anything that is dying really in the fridge or larder. any root veg what so ever.
that is its plus side too!
the best casseroles come from home made stocks.
stock is a doddle, and is just about using up anything that is dying really in the fridge or larder. any root veg what so ever.
Originally Posted by not_orange:
“making stock from a chicken has a downside though - it stinks your house out
”
“making stock from a chicken has a downside though - it stinks your house out
”
that is its plus side too!
Originally Posted by earthling13:
“I could probably live on home made soups in winter but OH wants 'proper' food so when I make a thick veg soup with my chicken stock I bung in a couple of sliced, pre-cooked sausages. Keeps him happy!”
“I could probably live on home made soups in winter but OH wants 'proper' food so when I make a thick veg soup with my chicken stock I bung in a couple of sliced, pre-cooked sausages. Keeps him happy!”
the best casseroles come from home made stocks.
I take all the skin away and the large bones and put the rest in the Vitamix and a couple of minutes later it is all liquid - even put it through a strainer and there are not "bits" - freeze in smaller portions and use as required - brilliant.
Originally Posted by jazzyjazzy:
“I take all the skin away and the large bones and put the rest in the Vitamix and a couple of minutes later it is all liquid - even put it through a strainer and there are not "bits" - freeze in smaller portions and use as required - brilliant.”
“I take all the skin away and the large bones and put the rest in the Vitamix and a couple of minutes later it is all liquid - even put it through a strainer and there are not "bits" - freeze in smaller portions and use as required - brilliant.”
You liquidize your chicken carcass?
Originally Posted by jazzyjazzy:
“I take all the skin away and the large bones and put the rest in the Vitamix and a couple of minutes later it is all liquid - even put it through a strainer and there are not "bits" - freeze in smaller portions and use as required - brilliant.”
“I take all the skin away and the large bones and put the rest in the Vitamix and a couple of minutes later it is all liquid - even put it through a strainer and there are not "bits" - freeze in smaller portions and use as required - brilliant.”
Do you sell it as sausage meat?
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