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What to do with chicken carcass. |
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#1 |
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Forum Member
Join Date: Jun 2006
Location: Wagner
Posts: 4,632
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What to do with chicken carcass.
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?
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#2 |
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Forum Member
Join Date: Jun 2005
Posts: 12,381
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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.
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#3 |
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Join Date: Jun 2006
Location: Wagner
Posts: 4,632
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I'm not really sure if I'd have much use for chicken stock lol
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#4 |
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Forum Member
Join Date: Dec 2010
Posts: 889
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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. |
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#5 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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Quote:
I'm not really sure if I'd have much use for chicken stock lol
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. |
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#6 |
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Forum Member
Join Date: Jul 2011
Posts: 346
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Yes use it for stock, it's lovely making your own stock (and the things you then make with that stock)
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#7 |
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Forum Member
Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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Quote:
I'm not really sure if I'd have much use for chicken stock lol
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#8 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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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. |
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#9 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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Do you have any cats?
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#10 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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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.
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#11 |
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Forum Member
Join Date: Jul 2006
Location: up the stairs!
Posts: 11,649
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Quote:
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.
![]() Quote:
Make chicken soup from the stock!
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#12 |
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Forum Member
Join Date: Nov 2010
Posts: 5,390
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Quote:
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! |
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#13 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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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!)
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#14 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
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!)
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. |
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#15 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
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 stronger and darker stock then roast the carcass first and put the onion skins into the stock. |
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#16 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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Quote:
Why except red meats? I use chicken stock for loads of things. It's quite rounded and neutral.
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#17 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
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. |
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#18 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
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! 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 |
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#19 |
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Forum Member
Join Date: Aug 2010
Location: Winnersville
Posts: 4,058
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Make a soup.
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#20 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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making stock from a chicken has a downside though - it stinks your house out
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#21 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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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!
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#22 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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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. Quote:
making stock from a chicken has a downside though - it stinks your house out
![]() Quote:
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!
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#23 |
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Forum Member
Join Date: Jul 2003
Posts: 3,005
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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.
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#24 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
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.
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#25 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
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.
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