Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: starry on June 06, 2012, 19:59
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a chicken soup (broth type) from a chicken carcass rather than a whole chicken ?? the carcass still has some meat on it and I can add some more to the broth :)
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Absolutely! :)
You can also save your chicken carcasses and any other meat bones in the freezer until you have a goodly amount and then simmer them to make the soup base and add the meat from a chicken joint.
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thanks mrs ball I want to make some chicken soup with dumplings (its always what I fancy when I have a cold )and never have any ready its a jewish recipie and good for cold busting I am told :D
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The demand for stock must be increasing.. one local butcher is charging for chicken carcasses. Then again, another refused to charge me and substituted a couple of duch carcasses as he had no chicken left when I last asked!
It's always worth asking for a carcass when you're in the butchers, as Mrs Ball says, even if you don't want to make stock that day it can always go in the freezer for later.
PS - why would you use a whole chicken and not just the carcass for soup/stock?
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a chicken soup (broth type) from a chicken carcass rather than a whole chicken ??
That's how I always make it. I couldn't afford to use a whole chicken! :lol:
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I always stock my carcass in the veg water after a roast & then freeze the stock to be used later for gravy or whatever I need. I also do the same with lamb & beef bones then I have the appropriate stock next time we have a lamb/beef joint.
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Whenever I have enough bones for a stock, I make it, let it set in the fridge overnight, take the cold fat off the top and then boil it down to reduce it and then freeze.
I get the bones from the hogroasts the butchers does which make really tasty stock and then he doesn't need to fill up his bin.
If I time it right I get loads of chicken bones from the specialist sausage butcher after he has made his chicken sausages. :)
Takes less space in the freezer and then you can add extra water if you need it when cooking with it.
Another point when making stock is to keep it at a simmer. If it boils you get a cloudy stock in which any fat is suspended in the liquid. :)
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Proper Jewish chicken soup (I have some Jewish ancestry) does start with a whole chicken, but then the meat is stripped off the bones and kept aside while the bones get a further simmering (extracts the calcium which is why the soup is reknowned for its health enhancing properties). You need really to get hold of boiling fowl though and I haven't seen one for sale for years now where I live ::)
The soup is strained of stock veg then you can either serve it as clear broth with the traditional matzo meal dumplings, which are cooked separately and added. Or you can add more veg and simmer it, add the chopped meat back in and the dumplings and you have a complete meal in a bowl which will restore even the most jaded of spirits :D
Meat and bones give a far richer stock than bones alone and this dish is so simple, it needs the extra oooommmph to make it special ;) Agree totally about being careful not to boil it Mrs Ball. The slowcooker does a fine job at this :)
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You need really to get hold of boiling fowl though and I haven't seen one for sale for years now where I live ::)
I have three in my freezer, my sister and a neighbour killed our old birds when my sister was here last December.... I really must use them up! I will make the soup and then re-freeze it for when the weather turnes cool (about December!
Pamela
edit to clarify quote
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Using the carcass, along with the usual stock veg and herbs, makes for the basis of a delicious soup/chowder and is well worth the effort. I like the Jewish chicken soup too. It's lush but I generally make chicken and veg
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That is really interesting about extracting the calcium from the bones.
I didn't know that. :)