oh help me save masses of chicken stock that should have been soup

[springydaffs]

I did a massive stock-fest , then swerved and thought I'd make it into soup/s. The result is, well, horrid.

But all that stock! I did the usual, boiled up, over days, so there is major goodness in it not to mention all that electricity and I really don't want to let it go.

I think I went wrong when I blitzed up everything, didn't drain the bits. So it's thick. And gloopy. The consistency itself is off-putting.

Then I added it to prepared carrot/roasted coriander seeds soup base. The result is revolting.

It's all frozen - vats of the stuff. Any ideas?

Preprepared carrot/coriander Ie I did that (thank you Delia), not shop

Could you reduce hard down so that is very concentrated, then freeze as ice cubes to use in place of stock cubes? That way texture might not be such an issue?

Otherwise perhaps use in pie where otherwise you'd add cornflour to thicken?

When you say you didn't drain the bits do you mean you blitzed the chicken carcass?! If that's the case maybe strain it now by pushing it through a sieve so you have more of a liquid that can be used as stock?

No I didn't blitz the carcass, just everything except the bones. I usually drain all that - and will next time!

There's so much of it i'd be using the cubes into my dotage, practically. But if that's what it takes I suppose...

I realise it's heartbreaking to throw away something on which you've spent a lot of time and money, but it's lumpy, thick and tasteless. Just chuck it.

All the above applied to my decision to divorce my first husband, by the way.

never blitz meat into soup. nothing good will come.of it.

there is no saving this texture is nasty just bin and remember fir next time

I concur. Sometimes, heartbreaking as it is, you just have to chuck it out and learn the lesson. Sorry.

Noooooh! No no no no NO.

Thank you for the don't blitz meat info, Giles. Horse. Bolted

Is there any way I can water this down? (I dare to ask this)

I would at least try reducing or diluting with a small amount just to give yourself peace of mind. That way you'll know that there is absolutely no way of rescuing it and will feel better about chucking if that is what it comes to.

You could also possibly try sieving through a muslin (if you have one knocking about).

I was about to suggest the same as keely - maybe try sieving it?

Tbh though I would write it off. Sorry

Really, there is nothing worse than forcing yourself to eat something sub-par just because it's homemade. You'll resent it, and no one else will want it either, so it will be just you eating your way through vats of gloomy carroty-chicken gloop. (Unless you will starve if you don't eat this i.e. you have used the last carrots available to you and have no tins in the cupboard or fish fingers in the freezer or money to buy same.)

Bin it.

Forget it.

Make something nicer.

Or, if you really really must try something, then maybe lentils & spices are the way forward and then the bin

The sooner you throw it out the sooner you can move on from it - honestly it will just sit in your freezer reproaching you every time you open the door.

And you'll never use it because you know it will be vile. It's hard but its best to cut your losses now.

Throw it out, you'll be amazed how quickly it slips from your mind.

Yes, I am facing the inevitable. Largely bcs even the thought of it makes me boak.

Lesson learned! I got carried away with the 'goodness' factor.

Cover for me, i'm going in. I may be some time.

I don't often have disasters you understand

Use it for the stock bit in curries

does it taste nice? If so then you can try it as base for other dishes. But you don't say whether it's just the consistency (which can probably be changed) or also the flavour that's the problem?

It turns my stomach. Not just the consistency but no salt.

I do feel, as others are saying, a lot of toil and reproach would be involved.

I can take it. I'm brave.

What did you put into this stock?

how about using it to make risotto, thinned down...., or am I too late? :)