Chicken stock from a carcass?

merlotgran, that made me laugh!

Talking of chicken stock cubes, I remember some TV chef - can’t remember which - recommending a beef and a chicken stock cube in any bolognaise-type sauce. I always do that now. My ‘proper’ chicken stock is reserved for soups.

Whoever mentioned rice pudding, what with dh away and me forgetting to cancel some of the milk - again! - I shall today be making yet another 2 pint job to scoff all by myself. ?

Pantglas2

They actually sell raw chicken carcasses in Spain, obviously where the breast, wings and legs were sold separately.

I’ve quite often bought a couple for 50 cents each and made litres of soup/stock in the slow cooker, which really is so much tastier than anything you can buy.

Also here in Italy!

Franbern

This brought back memories of my childhood in London' s East End. My English Jewish mother always made chicken soup. Friday she would get the fowl, then she (and I helping) would pluck it, singing all the edges to get them out. Inside had to be cleaned thoroughly. Then chicken in very large pot and on gas cooker. Brought to boil and allowed to simmer, every so often skimming off any stuff rising to the top.

Left overnight to cool, chicken then broken up and put in oven alongside potatoes for roasting. The soup then had added to it grated carrot, salt and pepper and was served with a dollop of lockshen. (a sort of noodles), Often we would get egg yolks inside those chickens, and these were always given to me in my soup - an absolute treat.

Lockshen soup, the Jewish version of anti-biotics.

Your post has reminded me of a TV chef, I think it was Nigel Slater, visiting a Jewish grandmother who apparently made the best chicken soup ever!

She used a large stock pot to simmer the bird along with carrots, onion, herbs etc,. Then NS turned towards the camera and whispered, in deep reverence, ‘Now she’s going to share her secret ingredient with us.’

With that she crumbled up about seven chicken stock cubes, gave it a quick stir and shoved the lid back on! ??

Witzend

*MayBee70*, I put the bones and bits in a (compostable) bag in the freezer, until the night before the bin men come - then it goes in the food waste bin. Ditto any other scraps of meat or fish, partly to avoid attracting flies, partly because of the thought of it all festering for days on end, especially in summer.

Thanks.I’ll do that in future.

MayBee70, I put the bones and bits in a (compostable) bag in the freezer, until the night before the bin men come - then it goes in the food waste bin. Ditto any other scraps of meat or fish, partly to avoid attracting flies, partly because of the thought of it all festering for days on end, especially in summer.

They actually sell raw chicken carcasses in Spain, obviously where the breast, wings and legs were sold separately.

I’ve quite often bought a couple for 50 cents each and made litres of soup/stock in the slow cooker, which really is so much tastier than anything you can buy.

DH (my personal chef) likes to make stock from scratch. I'm very appreciative and wouldn't dream of telling him that I much prefer the taste of Marigold bouillon.

Nor would I ever complain about the smelly, steamy kitchen and the amount of gas being used (I know which side my bread's buttered), but I see the way forward now. So thank you very much all those who've suggested using the slow cooker - I can't think why I've never thought of it!

I also use our slow cooker, after a few hours every bit of meat cones away easily and the stock makes delicious soup.

That's really interesting, Franbern. When you say the chicken was broken up, do you mean jointed or chopped up, and was it mixed in with the potatoes, or cooked separately?

I'm intrigued by the egg yolks - there is something a bit strange about the thought of chicken and egg being cooked together.

This brought back memories of my childhood in London' s East End. My English Jewish mother always made chicken soup. Friday she would get the fowl, then she (and I helping) would pluck it, singing all the edges to get them out. Inside had to be cleaned thoroughly. Then chicken in very large pot and on gas cooker. Brought to boil and allowed to simmer, every so often skimming off any stuff rising to the top.

Left overnight to cool, chicken then broken up and put in oven alongside potatoes for roasting. The soup then had added to it grated carrot, salt and pepper and was served with a dollop of lockshen. (a sort of noodles), Often we would get egg yolks inside those chickens, and these were always given to me in my soup - an absolute treat.

Lockshen soup, the Jewish version of anti-biotics.

Sounds good. It's a shame it's soup and rice pudding weather in late June, but I'd be happy with both today .

Doodledog

I fill it to the max line, which is about 4 pints, I think.

Thank you Doodledog - just finished air frying the chicken so will try the pressure cooker this afternoon instead of the slow cooker. I'll use the slow cooker for the suet pudding instead.

grannydarkhair - sorry predictive text

grannydarkhair

Really poor quality film of the pea and ham ad. It was one of the most popular ads ever shown in Scotland apparently.

youtu.be/jMnl7H6KVgY

Oh my word! I so remember that! Thanks grananydarkhair!

But in these inflationary times, why buy something that can be made so easily at home.

kittylester

I hesitate to say this but you can buy really good chicken stock.

???
We were talking about making stock and how long to simmer it for (as you do) and a younger man in the group looked at me, laughed, and said "they sell stock in Sainsbury's, Call"

merlotgran

Oh kitty Don’t spoil our fun. Why would we want the convenience of a stock cube when we can portion up the leftovers for freezer meals etc., boil/slow cook/simmer/whatever the carcass having scrabbled about for a floppy carrot and a sprouting onion, drain it into a large jug - which is preferable to pouring it all down the sink because you’ve forgotten the jug! Waiting for it to cool so you can strip all the rest of the meat from the bones which is now only fit for the dog! Wrapping the carcass up in newspaper if you ever have one these days, disposing of it where it won’t attract vermin then finding enough containers to freeze all the stock which will lurk in the fridge for months because it’s easier to grab a stock cube which doesn’t need defrosting.

?

My big worry is putting the bones somewhere where the dog gets to them given that cooked chicken bones would make her so ill and she’d gobble them down. I then feel guilty putting them in the bin even though I’ve squeezed every bit of goodness out of the poor chicken.

If I have 1 carcass, I use my pressure cooker as Doodle does.

If I am feeling ambitious, I put 3 to 4 whole birds in my turkey roaster and roast them, allow to cool, pick all the meat off, break the bones up to allow the gelatin to come out, put it back in with onions, carrots, celery, a bay leaf and parsley. that cooks for 2 - 3 hours on low.

Strain into a bowl and let cool overnight in the fridge. Skim off fat and can it in jars to be put in my food pantry.

I haven't been that ambitious in years.

Grannydarkhair thank you for sharing! I remember it well.

I wish we still had a dog, merlotgran - all those manky stripped-off bits were our dog’s idea of dinner from heaven! And it pleased me that nothing was wasted - the poor old chook had not died in vain.

Really poor quality film of the pea and ham ad. It was one of the most popular ads ever shown in Scotland apparently.

youtu.be/jMnl7H6KVgY

Not a stock cube merlot - perish the thought. I meant those handy tubs of actual stock - you don't even have boil a kettle. Lazy slut that I am.

Oh kitty Don’t spoil our fun. Why would we want the convenience of a stock cube when we can portion up the leftovers for freezer meals etc., boil/slow cook/simmer/whatever the carcass having scrabbled about for a floppy carrot and a sprouting onion, drain it into a large jug - which is preferable to pouring it all down the sink because you’ve forgotten the jug! Waiting for it to cool so you can strip all the rest of the meat from the bones which is now only fit for the dog! Wrapping the carcass up in newspaper if you ever have one these days, disposing of it where it won’t attract vermin then finding enough containers to freeze all the stock which will lurk in the fridge for months because it’s easier to grab a stock cube which doesn’t need defrosting.

?

I hesitate to say this but you can buy really good chicken stock.

I use my pressure cooker and cook for about 20 minutes. I do add various spices, mostly pickling spice, also a lot of ginger as I like it.