Chicken stock

(2 Posts)
tipp2chicago Tue 02-Jul-13 18:42:51

I roasted a chicken on Sunday night. Have picked the last of the meat off it for tonight. I'd like to make stock with the very tiny carcass that is left. I still have the wings, leg bones etc. so, what do I do?

Thanks in advance or the help!

WilsonFrickett Tue 02-Jul-13 19:26:36

Put carcass in a big pot. Add boiling water, two onions cut in to quarters, couple of sticks of celery, couple of carrots (if you have them). Salt, pepper, bay leave. If you have marigold bullion a good teaspoon of that, but I wouldnt substitute stock cubes if you don't have it - too salty IMO.

Bring to the boil then simmer for at least an hour, preferably 2. Skim a few times during the simmer. Then Let it cool a little then drain it. Leave for the fat to come to the top, then skim again. Have another pick at the carcass to see if there's any meat left, add that back in. And that's it.

Oh, if you have wings etc I tend not to put the skin in to the pot as it makes everything fattier, but others may disagree on that.

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