ok I have one chicken carcas how do I make stock?

[Bananaknickers]

have not got a clue
HELP this undomestic slut

cover with water, add celery, seasoning, an onion, carrots......simmer and skim icky stuff off the top as neccesary....reduce down until tastes like you want it to....

strip all remaining meat from carcase. put in large pot and cover with water. add a little salt, a quartered onion, a quartered carrot, a celery stick, and some black peppercorns. a bouquet garni is nice too if you have one. bring to the boil and then simmer for oh an hour. strain liquid through a muslin, allow to cool and use/freeze.

ok honey...
Break up the carcass a bit,put in a large cooking pot with two carrots,1 onion,2 celery sticks,1 leek,a few parsley stalks,6 peppercorns.
Cover with cold water & bring to the boil,skimming the surface to remove scum.Simmer gently with lid on for about 2 hrs.
Strain,cool & remove fat from surface.
Voila!

I fry a chopped onion with some rosemary then put the chicken carcass in with boiling water & a couple of chopped carrots.

I'm sure some domestic goddess can give you a better recipe however!

I love cooking but have never made stock, I really must try it.

Once you've made it, how long does it keep for? I suppose if you freeze it you can't then refreeze it in soup or whatever?

Scottish Thistle, I would agree with you, but you can chuck in any veg around - onion and celery being particularly good. Bring it to the boil, lift the scum off the top, then simmer for a couple of hours.

If you're not going to use it over the next 24 hours, I would freeze in batches. You could get really dodgy tummies with heating and re-heating.

thanks girls I have it on the boil now. I have no idea what I am going to use it for though. What do you all do with yours. Smells great

As a base for gorgeous soups or risotto's

i strain it, skim it, add a bit of powdered chicken stock and add small pasta shapes and have it as soup!

I freeze mine in ice cube trays & use for delicious risotto!

can you tell me how to make the risoto please Scottishthistle. the soup sounds great too

Basic risotto:

Fry a finely chopped onion/clove garlic in butter for several minutes...then add risotto & stir to coat all grains with oil (it'll make a popping noise) when it calms down add enough hot stock to cover (at this point add chosen ingredients) & simmer gently...stir continuosly, keep adding stock when stock dries up...Normal cooking time 20mins...add a knob of butter & parmesan to serve.

You can add courgettes, peas, mushrooms, prawns, carrots...oh & so much more!