I've recently started to use the sunday roast chicken carcass to make stock. Its usually got a fair bit of meat clinging to the bones, and I add chopped onion, celery and carrot, plus seasoning and herbs, then cover with water and either simmer it for a few hours, or slow cook it for ages.
My question is, the resulting liquid smells and tastes lovely, and I've used it as a basis for soups, but is it supposed to turn out as thin as it does?
A recent advert for ready made stock in little tiny tubs said it was "jellified just like home made", or words to that effect.
Am I going wrong somewhere, or is the advert a load of b******s?!
I love making chicken stock - I feel like I have got something wonderful for nothing - Usually I save up my chicken carcasses in the freezer then have a good boil up when I have got about 3 or 4 of them - I put them in the slow cooker cover with boiling water and leave on high for about 6 hours it makes beautiful stock - chill quickly and put in fridge, skim off the solid fat layer portion and freeze. Personally I dont find it worth the bother to do with just one carcass.
Ta for the warning woofgang. I did the original stock in the slow cooker, turned it off before bed, skimmed it next day, then used it to make the soup (as in the olden days)
it didn't all get eaten that day, so I left it in the slow cooker.
My lads girlfriend had some for breakfast the next morning (yeah I know, soup for breakfast,teenagers eh?)
I finished it off that night.
All still alive:-)