A whole chicken carcass in the slow cooker what do I do with it now?

[kreecherlivesupstairs]

As you are all so wise could anyone give me a suggestion please? Last night, in a sudden fit of domesticity I put the whole chicken with meat left on it into the slow cooker and did it all night. Now I have a chicken skelebob and a load of liquid. What shall I do with it? We have a freezer if that helps.

Am not clear - is this the leftover from yesterday's roast chicken, that you've effectively made stock from, or have you cooked a whole chicken complete with meat?

I'd use the lovely stock as the basis for a really excellent soup or a risotto - if the latter, you could add the shredded meat that you now have left, along with some mushrooms.

Sorry to have disappeared, real life and shopping intruded. Yes, left over from yesterday and cooked all night. Do I need to strain it or should I just use it as it is? If I boil it will it reduce?

I always do this. I would strain and pick any meat off the remaining bones.
You can then use as stock or as a base for soup.
Freezes well without the bones HTH

I would strain it so you don't get any bits of stray bones etc from the carcass. Then what do you plan to do with the stock? Do you need to reduce it for a specific recipe? Otherwise I would use the stock as is for soup, or casserole, or pilaff or risotto. Can imagine adding a little dry sherry to give it some oomph... yum yum.

I don't know what to do, that's the problem. Right, I'll go and fish the body out of the broth, strain the broth through a sieve and put the juice into a bucket thing ready for the freezer. They I'll come back and see what else I need to do. I honeslty wish I'd never done this. I ended up waking up at 3 this morning convinced I would burn the house down because I'd left the SC on all night.

I make a chicken and mushroom soup or broth mostly then freeze that in portions for easy meals. Or you could use stock to make a nice veg rissoto, cheap meal with the stock.

Or you could just pick off the meat chuck it all back in the slow cooker with onion carrots and have for dinner tonight with mash or cruchy bread.

Next time pick the meat off the bones before you simmer the carcass, and keep it in the fridge till you want it, as the meat doesn't come out well after a long boiling.

I'd make:

Soup (how about hot and sour?)

Risotto or

Freeze it for another day...

Meltedmarsbars, you are right about the meat not coming out right. It was all greasy[vom]. I am not good with meat at the best of times, picking this stuff out of the teeny tiny bones had me heaving.
Lizzie, too late for tonight, I'd already made today's dinner before I started my disection.
Thanks to all who advised me. I think i'll stick to yellow Oxo cubes in future.
Who knew chickens had such tiny bones and so much dangle (family word for stringy bits coined after eating with a Bedoin family)

Pick the main bits of meat off before you boil it then just sieve it all afterwards, then you don't need to pick out bones!

Don't go back to oxo - home-made stock is so much nicer!

Oh, poor Kreecher - this sounds a bit traumatic. Sending you a hug. Now you've got the stock, pop it in the fridge and make some nice soup with it tomorrow. And have a big glass of the sherry for yourself.