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To all of you who boil your chicken carcus..........

(22 Posts)
staceym11 Tue 27-Feb-07 13:03:37

..........what do you do with the stock?

Marina Tue 27-Feb-07 13:04:06

Soup or basis for risotto

SauerKraut Tue 27-Feb-07 13:04:31


lulumama Tue 27-Feb-07 13:05:12

soup or stock.....

Wilbur Tue 27-Feb-07 13:08:31

Soup mostly, with loads of veg and barley and a squeeze of lemon. Sometimes use as stock in a casserole, but am too impatient to make risotto.

ScummyMummy Tue 27-Feb-07 13:10:50

usually risotto. have to confess to a lot of stock making followed by forgetting to freeze/use it in time, though.

staceym11 Tue 27-Feb-07 13:12:11

so i can make it and freeze it and use to make soup/put in casserole?

geekgrrl Tue 27-Feb-07 13:12:42

yes, we freeze it and use when needed

staceym11 Tue 27-Feb-07 13:13:42

cool will do now, so how much water do i add (can you tell i dont do this a lot!)

themildmanneredjanitor Tue 27-Feb-07 13:20:47

Message withdrawn at poster's request.

themildmanneredjanitor Tue 27-Feb-07 13:21:24

Message withdrawn at poster's request.

geekgrrl Tue 27-Feb-07 13:21:37

LOL mmj, were you unable to restrain yourself any longer?

themildmanneredjanitor Tue 27-Feb-07 13:21:47

Message withdrawn at poster's request.

themildmanneredjanitor Tue 27-Feb-07 13:22:17

Message withdrawn at poster's request.

ScummyMummy Tue 27-Feb-07 13:22:38

And bay leaves if you have them.

Marina Tue 27-Feb-07 13:23:34

To avoid scum forming, don't boil the bejasus out of it stacey - bring to boil and then simmer gently.
If you are planning to freeze it, I would recommend continuing to simmer it uncovered to reduce it. (Although you will need to remember to add more water again when you defrost for use)

staceym11 Tue 27-Feb-07 13:23:56

sorry cant spell to save my life! lol

right so add the carcass and the other stuff and boil, then what do i do?

ScummyMummy Tue 27-Feb-07 13:28:45

This might help, Stacey.

KathyMCMLXXII Tue 27-Feb-07 13:33:54

Do as Marina says, but strain before you reduce it (ie simmer gently till you think you've got all the flavour out, then strain, then simmer madly to reduce).

I freeze one bag full for soup/risotto and a couple of trays of ice cubes in case I need a little bit for moistening a pie or something.

Re. the amount of water to add, Hugh Fearnley-Whittingstall says: pack everything as tightly as you can then just cover with water.

staceym11 Tue 27-Feb-07 13:45:00

thank you that is brill, its on now!

ScummyMummy Tue 27-Feb-07 13:46:22

Ace. Good luck with it.

staceym11 Tue 27-Feb-07 15:03:34

have done and now its smells yummy, thanks for all the help!

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