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how to boil chicken for stock

(11 Posts)
southeastastra Sat 22-Aug-09 23:42:20

then what do you do with the stock? fed up of throwing away lots

LightningBolt Sat 22-Aug-09 23:51:59

I make lots of soup

dingdong05 Sat 22-Aug-09 23:55:23

freeze it in pots and use it every time you make soup/stew/curry... wherever you'd chuck in a stock cube. Yum

NumptyMum Sat 22-Aug-09 23:56:06

freeze it in stock cubes for the next time you make gravy.

NumptyMum Sat 22-Aug-09 23:56:26


LightningBolt Sat 22-Aug-09 23:57:03

Minestrone; Dice onions and peppers and mushrooms and celery and smoked streaky bacon.add grated carrots and potato tothicken.Then add 2 tins tomatoes and garlic and herbs and spaghetti broken up.Add water and a dash of worcester sauce andtomato puree.Simmer and serve with crusty bread.

alittleteapot Sun 23-Aug-09 09:56:31

you can freeze the bones from different chickens then make a big stock pot in one go - you need onion, carrot, celery, bay leaf, poss other herbs and boil the bones up for a good couple of hours or so on a steady simmer, and yes, use it as base for soups, or as liquid for stews, casseroles, sauces, or as medicinal broth if someone's got a cold.

foreverchanges Sun 23-Aug-09 10:12:05

if you boil the stock right down so it reduces and its thick you can add some sweetcorn dash of soy sauce and a little beaten egg on top and you have chinese chicken and sweetcorn soup

NumptyMum Sun 23-Aug-09 10:14:08

You can buy a whole chicken and take into pieces (cheaper than buying the pieces; requires a small very sharp knife and a bit of squidgy effort, there's a good web tutorial at but you can find others by searching for 'deboning a chicken').

Then, you can make stock with the bones - I think I remember someone saying it tastes better if you roast the bones for a bit, so you could try doing that with herbs and the other veg you'll then use for making the stock later. simple recipe for stock here.

Grandhighpoohba Sun 23-Aug-09 11:34:28

Use stock to make risotto, it only tastes right with proper stock. A bit of a faff but seriously worth it.

Nigel slater does a good recipe somewhere, as does Jamie Oliver. My method is in my head and has no measurements attached so a bit difficult to explain.

And stock makes any number of good soups, gravy etc. Use wherever you would use a stock cube.

Grandhighpoohba Sun 23-Aug-09 11:37:30

oh, and second littleteapot as to the method. Either use raw carcasses from which you have used the meat for something else, or the leftovers from a roast.

Buy a pack of raw chicken wings and bung them in the pot too, lots of extra bones, and not expensive.

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