[GrannieAnnie]

Did you not take him out side and give him a good hose down with the cold water Ann for being such a numpty?
Pamela

No Pamela, he may have enjoyed it too much!!   

  If 'im indoors did that to my stock, he would be singing treble for the rest of his days! Are you sure he wasnt winding you up?   

No Madcat, he wasn't winding me up, he really did put an oxo cube in it as he thought it would make the stock more 'beefy'    :blink: :blink:

Our milk here comes in Plastic bottles with nice wide necks, perfect for freezing stock and soups.

That is a good idea, but we use the 6 pint milk bottles, and that's a lot of stock!!   

[Elcie]

I was thinking about this thread on Sunday when I was stripping the meat from the Sunday roast chicken.  But I'm not sure what to do!  Do you just boil the carcass for a while and then save the juice?

[dumpling]

Hi Elcie,

I put the chicken remains in the freezer, then when I have 2 or 3 this is my recipe for chicken stock...

Chicken Stock – makes 3 pints

2 or 3 chicken carcasses.
Include wings, any leftover bones etc. Take most skin off.

Veg in chunks..........
Onion – 1 or 2
Carrot – 1 or 2
Celery sticks – 2
Leek

Sprig thyme

3 pints water

Simmer gently 3 hours.

Strain, cool in fridge then remove fat.

This can then be used or frozen in batches.

I don't bother making smaller amounts than this - not worth simmering all that time!

Hope that's what you wanted,   Dumpling

ps no seasoning, as I add that when cooking with it.

[Elcie]

That is brilliant, thank you Dumpling!

[mumofstig]

That is brilliant, thank you Dumpling!

mmm chicken stock and dumplings 

[madcat]

If you have a slow cooker they are great for making stock - energy efficient simmer you don't have to watch.  As I strip the meat from the carcass onto one plate, all the bones, skin etc etc go into the slow cooker.  Add herbs (usually herb celery and parsley and thyme because they are still rampant here!), a carrot and an onion and a few lightly crushed peppercorns.   Definitely no salt.  top up with boiling water and simmer for as long as reasonably possible  - usually overnight for me in the slow cooker.  Strain, chill and take the fat off the top before use. 

There is a jug in the fridge of chicken stock made like this just waiting to become risotto this evening.   

[Elcie]

I do have a slow cooker Madcat, thank you for the advice.  I will need 3 plates then, as I have one for us, one for the dog and now will have the slow cooker too!

[madcat]

Now that is eating efficiently!   

[Trillium]

With chicken stock, I prefer to boil it with a bay leaf or two rather than thyme. Bay and chicken are a match from heaven. I've just bought a celeriac root and will try that in place of stick celery. I'm told its a milder flavour.

[suziet88]

Have grown celeriac for the first time this year.  Yummy, yummy