Am obv going round the bleeding twist but have decided to have a go at making my own..

[HuwEdwards]

chicken stock.

How long to I boil the chicken skeleton for?

if you can 'pour off the fat' when its cool you aren't boiling the sh1t out of it for long enough

it should be solid when cold so you can scrape it off

couldn't help but smile at you removing fat from breadcrumbs lol

it's an education this thread. People will glance and think 'hmmm stock, wtf?'

little do they know.

twig, I don't understand what the fat's got to do with how long you boil it...?

But I pour the fat off while it's still hot. Obviously it hardens when it's cold! But I can't be arsed to wait that long, it's in the freezer well before then.

right so mental note next time i buy a chicken also to buy bayleaf, celery - hate the stuff but don't suppose you can taste it persay in stock.

and boil for three hours - thing is i probably will forget about it.

the longer you boil it the more fat comes out of the bones

can I add a breadcrumbs q? How do you whizz your breadcrumbs? Do you all own food processers? I grate my breadcrumbs and I hate doing it. But buying a food processer just for breadcrumbs seems like a step too far.

Yes, Bozza - whizz in the food processor. I wouldn't buy one just for doing breadcrumbs, though - it sort of defeats the pleasantly frugal approach of using up your left over bread.

I often tell DS he will have his crusts stuffed in his ears if he doesn't finish them off - maybe adopt that as a satisfactory alternative use for leftover bread if you have annoying children?

It's not so much about using leftover bread up though. We don't eat much bread but when we do my DC do eat the crusts. It's about when I need breadcrumbs and I am in a hurry making a meal and busily grating my fingers along with the bread.... But I am not sure that I would use a food processor for much else and I certainly can't afford one just now.