Really silly question! How do I make stock?

[notamumyetbutoneday]

As the title suggests really...I will be roasting a chicken on Sunday, and want to use the carcass to make stock, which ive never done before.

Do i just boil the bones in water? For how long? Do you add salt? Do you seive at the end?Anyhting else I should know?

Thanks!

Boil v slowly. Also put in onion, celery and carrot and bay leaves, peppercorns, bouquet garni. Takes a few hours, and yes, you sieve.

Here you go

Can chuck it in with anything really. Break up the carcass a bit, cover with water, then can add onion, leek, celery, carrot, any herbs, so if you are doing something like a thai soup you can put in lemon grass now, or lime leaves, or a lemon. Dont add salt.

thanks so much thats v helpful. another very dense questuion though- would i just throw away the the onion, carrot etc?

Yes just throw away the reminants after you have made the stock, all the flavour will be in the liquid.

and DO NOT, as i have done, put the colander over the sink, thus keeping the bones and chucking the stock. over a tupprware!

he he that is just the kind of thing I would do Aitch!

i''ve done it a couple of times, it all happens in slow motion once you realise.... NOooooooooOOOOOOOoooo etc. but it's gone.

Yes I have done that too aitch, and I have done it in a restaurant kitchen with 20 liters of stock

aaaaaaaaaaaaaaargh

ooh yes sounds familar, anybody thrown out the milk delicately infused with onion and spices for bread sauce too?