Chicken stock

WillyNelson · 20 Dec 2011 at 20:25

Being the idiot I am I've just thrown the carcass from Sunday's roast in the bin. Threw it in there about a second. Score I remembered I was going to make a stock out of it for the Xmas gravy.

Anyone got a good chicken stock recipe that doesn't ask for the carcass?

Thanks

oli collett · 20 Dec 2011 at 20:48

Do you have a pressure cooker?

Most chicken stock recipes i know use the wings. Modernist cuisine has an unusual take which uses the wings, mince and finely chopped veg in a pressure cooker. It's quite a different approach to most stocks but given that it's probably the culinary bible it is bound to make a good stock. The idea being chopping fine cuts the cook time down for the stock.

WillyNelson · 20 Dec 2011 at 22:05

Nope, no pressure cooker.

lookitsjonno · 20 Dec 2011 at 23:13

you can buy fresh chicken stock at this time of year, i also lobbed my weekend carcass

MofoKilla · 21 Dec 2011 at 00:43

retrieve it from the bin ?

Doctor McNinja · 21 Dec 2011 at 01:10

Jamie Oliver has a recipe for gravy made using Chicken wings - http://www.jamieoliver.com/recipes/other-recipes/get-ahead-gravy

I've never tried it but it sprang to mind as I had read the recipe a few days ago.

Jonny69 · 21 Dec 2011 at 11:07

I have to say, I'd have just pulled it out the bin and given it a rinse

You have to use a carcass really. I've seen recipes using a box of wings, but it just seems like a waste of good chicken wings to me.

Mr Jack · 21 Dec 2011 at 15:25

WillyNelson said:
Anyone got a good chicken stock recipe that doesn't ask for the carcass?

Either buy fresh stock or Knorr Stock Pot (annoying ads, good product). You aren't going to make a decent stock without that carcass so you need to buy in; just avoid stock cubes, even the best make mediocre stock.

WillyNelson · 21 Dec 2011 at 15:36

MofoKilla said:
retrieve it from the bin ?

Jonny69 said:
I have to say, I'd have just pulled it out the bin and given it a rinse

It did cross my mind

Think I'll pick up some of those stock pots. Sure they can't be 98% salt like the cubes!

DirtyJester · 21 Dec 2011 at 18:33

Jonny69 said:
I have to say, I'd have just pulled it out the bin and given it a rinse

You have to use a carcass really. I've seen recipes using a box of wings, but it just seems like a waste of good chicken wings to me.

Sure you're gonna boil the thing anyway so it should be ok....

I get around · 22 Dec 2011 at 12:11

I didn't think stock pot were that good if I'm honest.
I say buy some fresh stock in.

Scam · 22 Dec 2011 at 12:44

Jonny69 said:
I've seen recipes using a box of wings, but it just seems like a waste of good chicken wings to me.

Yeah I have to say that's one of those occasions in cooking where you just think 'whats the point'! Why spend £2-3 on chicken wings and veg to make stock when you could spend the same and get some fresh/ready made lovely stock!

BrightonBelle · 22 Dec 2011 at 12:53

Buy a fresh chicken, cut all the meat off, freeze meat and cook the rest!?

BB x

Participant · 22 Dec 2011 at 13:02

Is your bin full of rat poison? If not, recover the carcass, rinse it if you're worried, and boil away.

As for recipe I normally keep carcass whole (for simplicity) and chop wings and legs into 2 inch pieces, then add celery carrot and onion, couple of pepper corns and a bay leaf, then simmer for a good 6 hours.

Not sure how correct that is from a culinary point of view, but seems to work for me.

randomshenans · 22 Dec 2011 at 14:34

I pretty much do the above, but with an onion as well. I'm off to make some pheasant stock from those carcasses. Why not.

glitch · 22 Dec 2011 at 16:02

WillyNelson said:
Think I'll pick up some of those stock pots. Sure they can't be 98% salt like the cubes!

They are actually among the worst for salt of all the major brands, believe it or not.

Participant · 23 Dec 2011 at 20:01

Robbie G said:
then add celery carrot and onion

QuickLink said:
I pretty much do the above, but with an onion as well.

randomshenans · 24 Dec 2011 at 10:35

lol skim reading...

This last week I've made chicken stock, 3litres of pheasant stock, 1.5 litres of lamb stock annnd today I'm going to do some duck stock with the carcass of the duck from last night. I'm not in the UK most the time so no doubt the Mrs will be like WTF am I supposed to do with so much stock, but it's like a habit now. I can't help but make it with leftovers.

D1ngd0ng · 24 Dec 2011 at 12:12

I normally add a few cloves as well, not to everyone's taste I know but i enjoy.

Carrot, Celery, Onion, Cloves, Pepper Corns, Cloves, Bay Leaf, carcass. You shouldn't boil your stock either as that renders the fat

And for a quick stock

Shred/Grate Carrot, Celery, 1/2 (medium) Onion, clove of garlic and sweat for 5 minutes with some rapeseed oil. Add 500ml of water and a stock cube/pot and simmer for 30. Strain and away you go.

Can also add things like tomato and saffron (great for paella type dishes) or peppers/turmeric for curry recipes.

Chicken stock

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