How do YOU make stock from a chicken carcass

[MrsGokWantsatidyhouse]

We had roast chicken yesterday and I did a chicken pie today. We now have a carcass and I thought I would like to make stock from it. Does anyone have an easy method of making it that they can share please?

Ooh yes, and particularly if you do it in a slow cooker!

I think you just cover it with water and any herbs plus some chopped veg then simmer for an hour or two. Then cool, skim fat, remove carcass get off any meat and bin bones. They use the stock.

Carcass in pan.
Cover with water.
Add roughly chopped veg - eg onion, carrot, celery, cabbage...whatever really.

Garlic if you're that way inclined.
Herbs - fresh or bouquet garni.
Salt and pepper.

Bring to boil.
Simmer for a couple of hours making sure it doesn't boil dry.

Ta-daa!

Boil it up adding a few carrots,celery,onion sticks and salt and pepper.Then strain,cool and freeze or use immediately

remember not to strain the pan, tipping all your lovely freshly made stock down the sink

[bitter]

I would chuck the carcass in a big stock pan with a carrot, an onion (cut in half), salt and a few peppercorns.
Bring it to the boil and then simmer for an hour or so. If frothy stuff accumulates on the surface you can skim this off with a spoon.

Once the stock is cool, strain it and adjust the seasoning to taste. If there is fat on the top you can skim it off.

If you want tastier, more chickeny stock you can always throw a few extra wings in, they seem to make the best stock.

Not sure about slow cooker method, presume it's the same 'recipe' chucked in the slow cooker.

HTH

Boil, proably with a bayleaf to minimise the smell. Stop after 1/2 hour o r lessor when you get fed up. Strain liquid into container. Cool as quickly as possible and refrigerate. WHen chilled, peel off layer of fat on top if there is any. Use or freeze. Nice light anonymous stock.

Remove any skin left, put in the pan with a couple of onions, carrots leeks or celery,bay leaf and simmer for 2-3 hours.
I remove skin and fat as I don't like that 'fatty'
taste, but it's up to you.

First you fry thin slices of onion (1), celery (1) and carrot (2) till getting dark in edges. Then you put carcass and these in large pan w water, 5 bay leaves and fresh parsley. Simmer for a few hours. Strain.

I do what misscph1973 does and fry the carcass and onion first for extra flavour.
Also add pepper, bay leaves, bouquet garni so Worcestershire sauce and mushroom ketchup.
Fish the bones out as they come apart and use the stock to make risotto.

Always warn people eating it that I may have missed some small bones...

Cheers ladies, you are stars

When I pop into town tomorrow to do the shopping I will pick up some herbs etc.

Mine is

Rip carcass up a bit so it will all be under water
Add 1.5 litres of water, half a glass of wine, 1 stick of celery, a couple of carrots and an onion (no need to chop any of it really except onion in half, and no need to peal carrots)

Add some bouquet garni (I bought a huge pack of it in France and they are SOOOOOOO cute) but failing that just thyme, whole leaf parsey and a bay leaf, OR Schawtz herb provance

Bring to boil then turn down and simmer covered for 45 mins- 1 hour- any longer and you lose the flavour and goodness.

Strain, skim, freeze or fridge for use in less than 2 days.
So, so easy

Cor! that sounds rather delish! Hmmm! DH is teatotal, I wonder if he will notice that slug of wine

Am I the only one that thinks it is a waste to chuck away the onion and carrot? and the bits of meat that fall off? If I am making a soup straightaway, I chop up the soggy veg and include them plus the bits of meat. If not, I chop up and freeze the veg to chuck in the next soup I make, and put the bits of meat back to feeze with the stock. [mean "waste not want not" emoticon required here]

Well best laid plans and all, we are snowed in and can't get out So the carcass will have stay wrapped in the fridge.

I just stick it in a pan with lots of water and absolutely nothing else. Boil it for as long as I can be bothered (between 60-90mins). I have tried it with herbs and root veg, but honestly can't taste the difference once it is stock. Lovely used in risotto, curry or cravy.

Slow cooker overnight here too, with a carrot,celery, onion & peppercorns thrown in.
Next morning gently ladle into breastmilkk storage bags.
Freeze.
Clear chicken stock, done!

Or, if no slow cooker, boil in stockpot as above.
Freeze.
Put into coffee filter to defrost.
Stock shouldn't be cloudy after ice-filtration.

Chuck carcasses in freezer. We collect them (cooked and otherwise - we buy whole chickens and then DH cuts them into joints for some recipes) in the freezer until we have enough to make a giant batch of stock as others have described - in our massive stock pot - which is then strained into a (special, clean) bucket and frozen in 500ml batches.

If you don't want to make stock straight away, pop carcass in freezer bag and bung in freezer until you're ready for it.

If feeling very frugal I gather up any parsley stalks/ celery gone a bit bendy/ top'n'tails of carrots and stash them with the carcass in the freezer.

I make it much the same as all others - carrot, celery, halved onion (don't bother peeling - the skin adds a lovely colour), peppercorns. Bring to boil and then turn down to lowest possible simmer and leave to bubble until whole house smells of chicken soup. Less vigorous bubbling should give a less cloudy stock, though I like crankytwanky's ice-filtration tip!

D'oh! x-post due to slow one-handed typing

Well I put it on and asked DH to check on it (was ordered to go have a nap as I am not sleeping well at the moment) and he managed to do something with it, not sure what. So it was turned into a curry which DH is taking to work tomorrow for lunch. Not bad though, meal for five, then another meal for five in the shape of pie, then DH took left over pie and mash for lunch today, now it's curry for DH for lunch tomorrow and he has frozen another portion.

Thanks for all the tips folks, will look to see what I can do next time.

Oooops! probably not a good idea.

umami, brilliant idea, I never thought of putting old veg in the freezer along with the carcass.

When I've made stock I always strain it then put it back in a clean pan and boil it for half an hour, it reduces by about half and tastes much better, more concentrated.