Chicken stock from left over roast chook bones

[achookwoman]

Put all bones into TMX bowl, with any juices and vegies or ginger and garlic,   cover with water .   
Bring to the boil on Varoma,  then turn down to 100 and cook for 1 hour. 
Strain through a fine sieve and cool in the refrigerate over night.
Remove the fat that has set on the top.
Freeze or use.

[judydawn]

Thanks Chookie.  As much as I love my chicken soup, I can't believe that I have never used leftovers to make stock.  I have known about it for years but have just not done it myself.  I must correct this oversight with my next roast chicken.

[Very Happy Jan]

Thanks for the reminder to use those leftovers Chookie. Should do it all the time as I use a lot of chicken stock but just never think about it- I will from now on

[Thermomixer]

Thanks Chookie - I  put the bones/bits in the basket and water to cover and just use 80 degrees

[achookwoman]

Thermomixer the bones wouldn't fit in the basket,  and why 80?

[achookwoman]

Thermomixer the bones wouldn't fit in the basket,  and why 80?

[Thermomixer]

Might have to take some pics - I get the bones of a chicken carcass into the basket. They are all chopped up.

The temp is becuase I was always told to cook stock at simmer - so around 80- maybe wrong?

[achookwoman]

Thanks Thermomixer,  I end up with a thick jelly,  after a night in the fridg.   Probably should cook it at 80 as you suggest.    Will give it a go next time.

[Thermomixer]

Thick jelly is good - lovely - all the gelatine has come out of the cartilage - nice.

[meganjane]

I've been reading about stock and have read that when making stock, it mustn't go above a simmer or the stock will be cloudy. This certainly doesn't matter if it's just for soup or stews, but if you wanted it for consomme, then it would be important.

When I make chicken stock, I add a bay leaf, carrot, parsley, a carrot and a few peppercorns. I haven't done it in the TMX though as I cook it slowly for up to 5 hours! I strain it and then refrigerate. Remove fat next day and reduce by half. Then I freeze in ice cube trays. Bloody rigmarole, but delicious little cubes of stock.

[achookwoman]

Thanks meganjane,  sounds very nice.   mine is a bit more basic.    When i roast a chook I just stick some garlic and ginger ( and in this case french tarragon) up you know where!!!    And yes the stock is a little cloudy but as used as a basis for soup it is fine.

[cookie1]

I was just reading this again and thinking that I wish my DH didn't love bones so much. There is nothing he likes more than reducing a roast chicken carcase to a pile of chewed over bones.

[achookwoman]

Chookie,  I know how you feel.   Nothing left on the bones.   I once heard a story that May Casey,  wife of the Governor  of Victoria, would collect all the chicken bones from guests plates,  at the end of the meal and make stock from them.

[Thermomixer]

Gosh Chookie -on first name basis with Lady Casey    Guess the guests would not have been picking the bones up and chewing them at her table 

Waste not want not. 

[ViolinCuddles]

Thank you!

I tossed all our bones into the basket with the leftover garlic from the stuffing, a 1/2 onion I had sitting around and a handful of fresh herbs from the window sill. Cooked for 90 minutes at 90 on speed 1-2 then discarded the bones and cooked for another 15 minutes at 100 on speed 4 with the MC off.

It would have needed a more thorough strain for a "company" soup, but for a family vegetable soup it was perfect!