How do I prepare this chicken stock for soup?

[Tuu]

OK, bear with me. I was a vegetarian for years so this is new to me!

I just roasted a chicken in a ninja Foodi.

Pressure cooked then roasted.

I had 250ml of water in the bottom then chicken was cooked over the top on a rack

So do I just pour it in a cup and wait for the fat to harden on top then remove that?

I want to make chicken noodle soup tomorrow with the leftovers.

Sorry if this is a silly Q!

Stock isn’t the juice from a roasted chicken. To make stock you need to strip the meat off the carcas, put the bones in a large pan along with an onion (halved), a couple of carrots (halved), a few peppercorns and a bay leaf and then cover with water and simmer for 2-3 hours.

You could also add the juice from the roasted meat to this, once you’ve separated the fat off it.

I'd stick the carcass in a big lidded saucepan/slow cooker (or your ninja i assume) with a couple of bay leaves, a halved onion, couple of carrots, some thyme, salt and pepper. Give the carcass a bash with a hammer/wooden spoon begore you put it in to help get the lutein out of the bones.

Bring to the boil then simmer for a couple of hours. Skim off the scum, seive, done.

You can definitely also use the juices you've collected on the bottom from the roast.

Oh for fucks sake. I've just binned it 😑

OK, looks like tomorrows soup is an oxo job 😂

I'll know for next time I guess.

Feeling super silly right now.

First time I've roasted a chicken in about 9 years

You can still add in the juices from cooking.

You can use your juices as you’ve described - scrape off the fat when it hardens. It will soften again with heat and add lovely flavour to your noodles.

But you can also make stock from the carcass. Many people use the juices to make gravy. You can get a special jug for this with a low spout. After a few minutes ;without needing hours for the fat to cool and garden) you can pour the juice out from under the fat that floats up.

I would pour it in a cup and scrape the fat off. Also, if you strip the meat off and stick the carcass in the ninja with a leek and carrot and pressure cook for 15 minutes, you can strain that, season and add the cup of juices. That will make a tasty base.

I never bother eith the faff of making stock when I have those gorgeous juices to use instead. And leave the fat in, it's full of flavour and richness.