to think making stock by boiling a chicken carcass with onion, carrot, bayleaf, whatever, is a pointless waste of time?

[Mintyy]

I did it once a couple of years ago and vowed never again.

Honestly, a Knorr chicken stock cube does the job better, cheaper and quicker. With no washing up.

There's no extra washing up with it if you use the pan you boiled the spuds in and the colander you drained them with. Makes far tastier soups than stock cubes.

I must admit, I also fail to see the point. Especially if the onion, carrot etc have to be thrown away -bit of a waste.

But then, my mum does make the BEST chicken soup with the left of the chicken.

I love stock making. Less salt and more flavour

I'm a bit torn. For most things, yes waste of time. For chicken soup: essential. MIL gave me a pressure cooker for a birthday. Chicken stock takes less than an hour.

If I had gone to all that trouble, I would call it soup and serve it up as such.

A stock cube gives a completely different taste. I prefer my homemade stock and find it as quick as making a cup of tea (throw everything in slow cooker) then the dishwasher washes up.
But yanbu as it's personal taste!

Mmmm. I definitely wouldn't start boiling the chicken carcass in an unwashed saucepan, so that's possibly where I'm going wrong.

Yeah and I'll yell ye what else was a load of big fat lying time wasting bollox too

Christmas Make Ahead Gravy with star sodding anise and forty thousand chicken wings

Was bleh, tasteless and gluey

Fuck YOU Jamie Oliver

Well not really! If you're roasting a chicken, it's not much work to boil the carcass up afterwards. And then you know that you're cooking with something that hasn't had any nasty chemical shit added to it

I've never made stock.

Just can't be bothered. Seems a lot of effort to go to for soup.

YANBU. A load of poncey bollocks.

I do it every couple of weeks or so. Fill saucepan with water, add stuff, leave it to simmer. Dead easy. We buy a decent organic free range chicken, they're expensive and I hate food waste. I've got really good instant stock in the fridge and freezer and it's waaaay nicer than a cube.

No point with cheap chicken though, you can't get any flavour or goodness out of those poor things.

Soz. YABU.

I use my slow cooker and the stock is so much nicer IMO. But it is horses for courses
If it is not your thing then YANBU. I think cooking should, wherever possible, be enjoyable.

I make stock in the slow cooker - after the meal strip the meat off, then put bones, left over veg & gravy into the slow cooker on low overnight.

Makes fab chicken noodle soup and/ or risotto with leftover meat.

I'm with you Mintyy, though I know BIWI is right.
The grease and stuff makes me want to barf too.

How is it poncey bollocks?

I use it as either a soup base for chicken noodle soup or for making risotto. I started doing it when mine were little as stock cubes have too much salt in and it's no effort really.
Chuck it all in the pan the potatoes par boiled in with any water/juices left over and leave it to simmer.

Piece of piss really!

I quite get that you might not want to spend the time doing it - but it's hardly poncey. Just about adding some water to some leftover bones!

I normally don't bother (and I am a bit squeamish about chicken carcass anyway, plus the smell of boiling up usually makes me ), but we bought a truly expensive chicken the other day (man it was good) so I was getting as much use out of that fecker as possible! We used half the stock it made in a leek and potato soup, and it made it taste fantastic.

I don't use a whole new onion but the skin and bits I have cut off (the root and top bit) and the top and tail of carrots, leeks whatever veg we had for dinner, or is lying sadly in the bottom of the veg drawer.

The only stuff that is not going to be thrown away anyway are half a dozen peppercorns and a couple of bay leaves (from the tree in the garden).

I then freeze the stock, always better than stock cubes.

Dandy I'm with you about the get ahead gravy. And the recipe said good quality, organic chicken wings the only ones sainsbury had were basics chicken legs, shudder.