How do I make fresh chicken stock and what do i do with it???

[RememberToPlaywiththeKids]

I don't seem to use chicken stock much at all - is it a waste for me to use the carcass of our coming-up-roast chicken or can you inspire me with 1000 uses for it??

It's a doddle to make - just cover the carcass with water and lob in whatever you have to hand - an onion, some peppercorns, some carrots, whatever herbs are around, some garlic, any leftover veg. Bring to boil, then simmer for a few hours. Skim off as much of the fat that will rise to the surface as you go along (or leave it to cool completely in the pot and the fat will be obvious).

Uses - well soups, risottos, casseroles - you can freeze it easily (I use those plastic takeaway boxes) so it's not like you have to use it all at once.

Just don't go to drain your chicken stock after boiling it lovingly for hours by putting a colunder in the sink and tipping the contents of the saucepan into it.

If you have a slow cooker it is so easy to make in there - i just bung the carcass in there and cover with water. You can add an onion, herbs etc but doesn't seem to matter if you don't. I then leave on low overnoigh and it is the best stock I have ever made.
I use it in risotto usually, but have used for paella, soup and casseroles.

To give the stock extra flavour I roast the carcass first... then pretty much as Hasseld said but I use a pressure cooker for speed. I freeze it in smallish (1/3 pint) quantities by lining big mugs with small plastic bags, freezing in the bag, then removing the mug so it takes up less room in the freezer. If it's in small amounts I find there are more opportunities to use it.

When do you make it if you have roast chicken in the o you bung it in the fridge overnight and do it the next day?

I do roast chicken Day 1 then cut off the remaining meat Day 2 for sandwiches or to go in a pie. Then Day 3 use the reserved bones together with any still-stuck-on meat to make the stock. A freshly cooked chicken is fine for a few days if you cover it with clingfilm and keep it cold.

oooh now that's anpther question - how do i mkake a chicken pie???

Am prepared to use ready made pastry of course but not sure what kind of pastry or what sauce you mix the chicken with!!

I usually cobble something together with chunky cut leftover chicken meat, some chunky cut leftover ham/bacon joint and a basic thick white sauce with some button mushrooms and parsley in it. Put this in a deep pie-dish with a pie funnel in the middle. Stick a strip of pastry (puff pastry is good) round the edge of the dish and wet it. Drape a lid of pastry over the top with a hole for the steam. Brush with beaten egg. Bake until done. :)

I'm another stock-maker, like chil1234.

Day 1 We eat roast chicken
Day 2 sandwiches or cold chicken or pie
day 3 take all the rest of the meat OFF and reserve it BEFORE making the stock (bones+onion+bay leaf+carrot simmered for 1 and a half hours)

Then I make risotto, adding the reserved meat at the end, or soup, ditto.

To make the pie, I saute a chopped onion, add a spoon of flour, a little milk to make a small amount of sauce, mix with the chopped meat and parsley. Sometimes add peas or sweetcorn. Put in pie dish and add pastry - short or ruff puff, with a pie funnel.

Mmmmm!