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I have never made chicken stock before, so I need a crash course and recipe ideas please <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">: I have a whole chicken carcass sitting in my fridge and I saved the organs and neck that came with it. So now what? And can I freeze the stock? How long will it last?
 

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just pour some water over it and boil it for a day or so. Put in the fridge till cold and scrape off fat for something else. I'd keep it a week or freeze
 

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I'd leave the organs out, but add the neck. Add carrots, celery, bay leaf, peppercorns, maybe some ginger if you have it, and whatever leftover veggies you have in the frige, to the carcass and neck, cover with water, bring to a boil and simmer for a few hours. I usually leave mine on the stove overnight, then boil again in the morning. Strain, then refrigerate or freeze, as posted.<br><br>
Use to make rice, risotto, chicken soup, addition to stews, sauces, etc.
 

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the neck and bones and skin are great but i would'nt use the organs,i break the bones into so the yummy bone marrow gets dissolved into the stock then i cover with water and boil away.skim the white stuff that floats to the top off every so offten or just leave it and strain everything off when it is finished!it freezes GREAT!i always have some in my freezer.i boil any kind of bones i get my hands on for stock,anything that has to be cooked in water is so much better cooked in stock,like rice or potaoes and so on!
 

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Use the gizzard, but not the heart or liver. I add carrot, onion, celery, a parsley root if I have it, celery root as 2nd choice. (don't like parsnip or rutabaga). Cover with water, bring to the simmer, skim, add herbs (always flat leaf parsley) and a touch of salt, and let simmer several hours.<br><br>
It works best if you're using raw chicken, not cooked.
 

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<div>Originally Posted by <strong>AlexisT</strong> <a href="/community/forum/post/9070997"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Use the gizzard, but not the heart or liver. I add carrot, onion, celery, a parsley root if I have it, celery root as 2nd choice. (don't like parsnip or rutabaga). Cover with water, bring to the simmer, skim, add herbs (always flat leaf parsley) and a touch of salt, and let simmer several hours.<br><br>
It works best if you're using raw chicken, not cooked.</div>
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I don't find that true at all. I always use roasted bones, in fact many recipes suggest for nutrition/flavour to roast them first anyways.
 

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What a very helpful thread! Can I ask a sort of OT question? In the past when I've attempted this, I've always been left with a reside around the sides of the pot that is darn near impossible to get off when washing. Is that normal? How on earth do I clean the pot after? I'm roasting a chicken later this week, so I can't wait to give this a shot!
 
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