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

[staceym11]

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

[Marina]

Soup or basis for risotto

[SauerKraut]

Soup

[lulumama]

soup or stock.....

[Wilbur]

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]

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

[staceym11]

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

[geekgrrl]

yes, we freeze it and use when needed

[staceym11]

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

[geekgrrl]

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

[ScummyMummy]

And bay leaves if you have them.

[Marina]

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]

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]

This might help, Stacey.

[KathyMCMLXXII]

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]

thank you that is brill, its on now!

[ScummyMummy]

Ace. Good luck with it.

[staceym11]

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