To all of you who boil your chicken carcus..........

[staceym11]

..........what do you do with the stock?

Soup or basis for risotto

Soup

soup or stock.....

Soup mostly, with loads of veg and barley and a squeeze of lemon. Sometimes use as stock in a casserole, but am too impatient to make risotto.

usually risotto. have to confess to a lot of stock making followed by forgetting to freeze/use it in time, though.

so i can make it and freeze it and use to make soup/put in casserole?

yes, we freeze it and use when needed

cool will do now, so how much water do i add (can you tell i dont do this a lot!)

LOL mmj, were you unable to restrain yourself any longer?

And bay leaves if you have them.

To avoid scum forming, don't boil the bejasus out of it stacey - bring to boil and then simmer gently.
If you are planning to freeze it, I would recommend continuing to simmer it uncovered to reduce it. (Although you will need to remember to add more water again when you defrost for use)

sorry cant spell to save my life! lol

right so add the carcass and the other stuff and boil, then what do i do?

This might help, Stacey.

Do as Marina says, but strain before you reduce it (ie simmer gently till you think you've got all the flavour out, then strain, then simmer madly to reduce).

I freeze one bag full for soup/risotto and a couple of trays of ice cubes in case I need a little bit for moistening a pie or something.

Re. the amount of water to add, Hugh Fearnley-Whittingstall says: pack everything as tightly as you can then just cover with water.

thank you that is brill, its on now!

Ace. Good luck with it.

have done and now its smells yummy, thanks for all the help!