chicken stock

[warpig2]

How long should I simmer a chicken carcass for. I need the stock for vegetable soup.

thanks warpig1

[shaneystar2]

I usually bring it to the boil and then turn it down and simmer it for a couple of hours .Skim it off now again .Then strain it.
Good to see someone boiling up their carcasses! Waste not want not. Every time I see my niece chuck a carcass in the bin I cringe !

[warpig2]

Thanks shaneystar, am attempting to make vegetable soup, following my mums recipe, have tried before but never been successful, fingers crossed this time. Just hope it tastes like mums as hers is the best, am going to try dumplings too, probably turn out like lead weights!!!

[shaneystar2]

Dumplings are easy ..you can't go wrong ..Just 4oz SR Flour 2 oz Suet and a pinch of salt ..Bind it together with water and make either six big or ten small ones.Roll them into balls ..drop 'em into your soup on a rolling boil ..turn it down to simmer for about twenty mins....they should be light and fluffy.
Enjoy your soup ....regards from a Norfolk Dumpling !!

[warpig2]

Dumplings will have to wait, couldn't find any suet in tescos, but thank you for the advice will try next time depending on the sucess of soup!

Thanks
warpig1

[Hammer Head]

I save all my raw chicken bones and freeze them. Then use them when I want to make stock

[warpig1]

Great idea hammerhead. just one question, when I made the stock I left the chicken skin in and the stock was really oily, I put it in the firdge for a while then tried to (unsucessfully) skim the fat off, should I have left out the skin or is there a better method I dont know of.

Thanks
warpig1

[warpig1]

Hammer Head, for some reason I could not rate your answer so here are your 3 stars.

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[shaneystar2]

I always take the skin off !! Lot of fat in the skin ..you really only need the carcass and any bits of meat which are clinging to it !
Let it cool in the fridge overnight....any fat will rise to the top and set hard and then you can just remove it .You can use that lovely bit of fat to roast potatoes in. You can tell I was brought up when they still had rationing can't you ? :))

[warpig1]

Thanks shaneystar, I knew I had done something wrong, but the soup wasn't that bad, all things considered, still not as good as mum's though!! Will take your advice and remove the skin in future.

Many thqanks
warpig1

[Gef]

Use the skin and everthing else. Let it cool to room temperature before putting in fridge. Fat will float to surface and can be lifted off easily.

[Hammer Head]

Use the skin but leave out particularly fatty bits like the Parson's nose. It is also best to remove any bloody bits such as the giblets that may be on the carcass. These will make the stock cloudy and possibly slightly bitter.

Also only use white or pale green vegetables such as celery, leek, onion and mushrooms. Carrots can make it cloudy.

While the stock is simmering, carefully skim any scum and fat from the surface. You will find that there is more fat than you think, but it is important to remove it.

I usually make about 3-4 litres at a time and what i don't use immediately is put into 1 litre plastic bottles (fruit juice bottles etc.) and frozen. Make sure you leave about an inch gap at the top of the bottle because the stock will expand as it freezes.

[warpig1]

Thank you hammerhead, will take all that on board, just wish it would taste like my mums , nothing better than that!

[Hammer Head]

It's like most things in life. It just takes a little practice.