Boiling a chicken carcass for stock - how do you?

[BendyBob]

I have never done this (I know..probably dead simple, but I've never done it).

It makes me feel a bit 'urggh' if I'm honest, but everyone says it makes great stock and I want to make some soup next week, so think I'll give it a go.

So how? Just boil it up with some water? For how long?? (I have 2 chickens btw)

I just cover the carcass with water and bring to the boil then simmer for a couple of hours.

After it's done you drain off the stock and then if you're making chicken soup you can pick off any meat left on the bones.

I also usually put stock veg in, eg an onion, a couple of sticks of celery, maybe a carrot.

what suzi said

( I think it stinks which is downside)

Add enough water to come a bit less than halfway up the carcase. Add a quartered onion or 2 halved shallots, a scraped carrot, no need to slice, a stick of celery, seasoning.

I don't boil, I simmer with a tight lid for about an hour, till the water is nearly all gone.

Cool the carcase then pick off the meat (I am squeamish so use vinyl gloves to handle) for curry or pie. discard the veggies. tip stock into bowl and cool.

Om nom nom

snap

Yep I do what SuziKettles said. Let it simmer for 1-2 hours. Let it cool and store in the fridge. Easy peasy and delicious

As everyone has said but also top tip is to press down on the carcasses so the bones crack a bit as they let out more flavour - bleurghhh but true!

I do it in the slow cooker all day, but yep, same method.

I let it cool overnight in the fridge too and remove any fat.

Another top tip - when you strain it, do make sure that it's into a bowl, not just down the sink.....

Erm, yes

Because a load of bones and some boiled to death veg just isn't that tasty...

Lol Rusty! So you tipped all your newly made stock straight down the sink?!

Thanks so much everyone. Will try it out then. Oh can it be frozen for later use?

Really gentle simmer needed - bring to the boil and then reduce to very gently simmering. After about 30 minutes I then switch the heat off completely and leave it to infuse and cool (without removing the lid).

It can look a bit odd/off putting if you've not done it before but your soups, stews and risottos will be so much better for it.

Yes, I nearly always freeze it

That's interesting. I usually add just a small amount of water but turn the carcass over a few times in it, and only boil it for about 25 minutes; we almost always only use the stock for gravy. We don't have a freezer, so I can only use 1-2 days worth of stock (so no point in making a gallon of it).

It's very fatty what we do get off in my abbreviated method!

I always break up the bones as much as possible as that way you get more of the flavour out. Like seaside says, only attack the bits with scissors - also fits into the pot more easily

That's brill thanks MM. Many thanks!

I'm steeling myself for dealing with a boiled up chicken carcass, but will keep my mind focussed on the 'greater good that awaits'

I usually cover a carcass and add whatever herbs and veg are about, usually celery onions carrots, maybe a bit of thyme and pepper. I freeze them in takeaway pots.

I too have absentmindly poured it away once or twice. Very annoying.

I always do mine overnight in the slow cooker -then its ready to go in the morning for the soup of choice.
I also chop all the veg and soak pulses if I am making broth, as this means I just strain straight into soup pot/ pressure cooker, and chuck in other bits. Hey presto done.

You do feel very virtuous and semi-saintly for having made your own stock

I also freeze mine, but in ice cube trays.

I buy some zip lock wide mouth bags from Sainsbury's (can't remember the brand name but they are with the freezer bags and cling film)
excellent for freezing liquids and saucy foods like soup, stock and eh, sauces.

Once you have strained the stock though, let it cool then place in fridge overnight.

The fat will then settle on the top and you can skim this off and discard before using the rest of the stock.

I love to make a really chunky stew with chicken stock. Add root vegetables (go easy on potatoes), pearl barley, lentils, haricot beans or chick peas, herbs, dash of paprika and lots of salt and pepper. Yum!

Oh hell, my freezer is stuffed with stocks and gravies! I have even been known to ask the butcher if he has any bones knocking about for my stock

Chicken/turkey stock - use in risottos and soups
Lamb stock - in shepherds pie and moroccan couscous dishes
Beef stock - bolognese, gravy for steaks
Fish stock - making white sauce for fish pie

All frozen in washed cream/yogurt/supermarket soup plastic pots and labelled well!!

I do the same as above, and then freeze. I don't score the fat off because it seems to rise to the top during the freezing process, and then I add that to the tray with my roast potatoes next time I'm doing a roast.

If I can't be bothered making stock with the chicken carcass, I throw the bones in a bag in the freezer. Often I end up with 3 or 4 chickens' worth of bones and make a big batch of stock, and then freeze it in 1 litre portions.

Homemade stock makes the best risotto.