[sunnylady303]

So can you? How? Thanks. nak

 

[HappyToBe]

I would assume so....hmmmm

 

[timneh_mom]

I just put all the bones in a big stock pot, cover it with water, add maybe some veggies (carrot, onion, celery), and some salt, spices, and just let it simmer for a bit! Yum!

 

[kdmama33]

Yes, you can! I do that all the time. As the PP said, dump the carcass and any remaining skin, fat, and meat into a stock pot or crock pot. Cover with about 4 quarts of water, add an onion, a couple of carrots, a stick of celergy, a glug of vinegar (raw apple cider if you have it, or just whatever is on hand) or lemon juice, salt, pepper. Bring to a boil, skim the foam. When it stops foaming, reduce to low heat and simmer for 12-24 hours with the lid on. Voila! Chicken stock.

 

[Ruthla]

I'm doing that right now!

I took the bones from the roasted chicken (plus whatever meat was left and the drippings- basically all the leftover chicken) and put it in my crock pot with apple cider vinegar, water, salt, an onion, and a few spices. I'll probably add carrots later, and maybe celery and potatoes too.

 

[Stevie]

absolutely; any time I have a carcass I make stock from it. Funny how much tastier mine is than anything I buy in a box; even the organinc stock...

 

[momto l&a]

We do it with every roast chicken we eat, simply wonderful taste!

 

[lurable]

don't forget garlic too!

 

[MyLittleWonders]

Why the ACV? Is it to draw as much of the minerals from the bones as possible? I haven't tried that yet (but just made some stock two nights ago ... just the carcass & whatever was left on it, carrots, onion, and celery and it smelled so good while cooking). I let mine cook in the crock for 24 hours.

 

[kdmama33]

Yes, the ACV helps to leech the minerals from the bones. Makes absolutely no difference in the flavor, that I've noticed, though.

 

[griffin2004]

I do what the other mamas have described. When it's finished simmering, I strain it, let it cool, then refrig overnight. Then it's super easy to remove the fat layer that rises to the top and congeals.

 

[Annabel]

That's the only way I make stock these days. Put all the bits that aren't meat into the slow cooker with some ACV, leave it 12-24 hours. Add a bit of salt. Yum.

 

[lisalou]

I do this all the time. I only add some ginger and garlic to mine since we tend to use our stock for Thai and Japanese dishes a lot.

 

[kittyhead]

every time we eat a chicken, i put the bones in a bag in the freezer. then, once or twice a month i make a big batch of stock. i save fish bones (in a seperate bag) for fish stock, too.

 

[MyLittleWonders]

Quote:

Originally Posted by griffin2004 I do what the other mamas have described. When it's finished simmering, I strain it, let it cool, then refrig overnight. Then it's super easy to remove the fat layer that rises to the top and congeals.

Iirc, I think you want to keep that top layer - that is it all healthy for you.

 

[kdmama33]

Yes, the fat is healthy for you. Animal fats help in the assimilation of the nutrients in all of the food you eat.

And it also protects the stock and allows you to keep it in the fridge longer before it goes bad.

 

[bigknitwit]

Hmm, I thought I was supposed to remove the fat layer since it was highly perishable? Am i mistaken?

 

[timneh_mom]

Quote:

Originally Posted by bigknitwit Hmm, I thought I was supposed to remove the fat layer since it was highly perishable? Am i mistaken?

Any fat will go rancid eventually, but if you plan to use the stock in soup right away, or freeze it, you'll be fine to leave it.

Stock would be perishable in and of itself but as long as you either freeze it or use it within a few days, it will be fine to leave the fat if you want. It gives it good flavor too.

 

[tamagotchi]

We take the chicken fat off the top, and use it on our vegetables like butter when we have a meat meal

It is perishable, but if we don't eat it all in a few days, we just pop it in a jar in the freezer for later. It keeps very well frozen.

 

[Summerland]

mmmm.... now i want to make some