Making stock from a chicken carcass

[DoubleDoubleTwigletTrouble]

I've cooked the chicken and the carcass is in the fridge. I am going to use the carcass to make stock but can I then cool and use the stock in a recipe later?

Not sure about the 'only reheat once' rule here. The chicken carcass would only have been reheated once (to make the stock) but the would part of the stock technically have been reheated twice? (ie. cooked once as whole chicken, cooked twice as stock, cooked 3 times as stew using stock). Or maybe it doesn't count because it's just flavour from the carcass going into the stock, not actual ingredients?

It's never been a problem for us! We freeze our homemade stock until we want to use it. In fact, I think you're supposed to let it cool so you can get any excess fat off the top when it's separated.

It's fine to cool the stock for later use or to put in the freezer for when you want it.

I agree. BTW I find that my stock is much better made in slow cooker than on hob.

Thanks everyone! Good, I can get on with that today then :)

Blue, slow-cooker - great idea!!

How do you make stock with one carcass? How much can you make? I have a slow cooker and would be well up for making my own but have never done it before.

I'd put the carcass in a saucepan, cover with water. Add vegetables you have to hand e.g. roughly chopped onion, carrot celery. Perhaps a few peppercorns if you have them + bay leaf though not at all essential. Bring to the boil and transfer to the slow cooker on low setting for a few hours, though it won't hurt on this setting if you forget about it for a day or 2.

Then drain and let the liquid cool. You could, if you can be bothered, put it in the fridge and when it's cold lift any fat from the top.

I put mine in individual plastic containers and freeze. It will last a few months. I'll probably use turkey stock made last Christmas to make gravy for this year's.

I made some today in the pressure cooker. I break up the carcass and roast the bones, skin, and any bits of stuck on meat together with some roughly cut carrots, celery, onion, whole garlic cloves, peppercorns & star anise until everything's looking a bit toasty and brown round the edges. Then put it all in the pressure cooker with some bayleaves, salt, parsley, fill it about 3/4 full and cook under pressure for 20 mins. I made about 5 pints of really tasty stock that way and use the 'Pour and Store' bags to freeze for another day.