How to make soup from a chicken carcass?
Discussion
OK, I did a roast chicken on Sunday and there's still loads of meat left on the carcass. I have a slow cooker in the kitchen which I have never used (and have no idea how to) but I'm aware that slow cooker + chicken carcass + water + some veg or something = soup (somehow)
This is where the power of PH is hopefully going to rescue me!
What do I do with the tools at my disposal to turn this into soup. Seems a shame to waste the carcass with so much meat still left on it!
This is where the power of PH is hopefully going to rescue me!
What do I do with the tools at my disposal to turn this into soup. Seems a shame to waste the carcass with so much meat still left on it!
Pick the meat off the carcass and put in small bowl and put back in fridge.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.condor said:
Pick the meat off the carcass and put in small bowl and put back in fridge.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock ...and the basis for your soup, stew, gravy or whatever.
Sound easy enough, but once I've got the stock, how do I turn it into soup?Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.To clarify, I have cooked a whole chicken twice in my life and I never normally cook from scratch...
condor said:
Pick the meat off the carcass and put in small bowl and put back in fridge.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock ...and the basis for your soup, stew, gravy or whatever.
Oh so right^^^Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.Blue Oval84 said:
condor said:
Pick the meat off the carcass and put in small bowl and put back in fridge.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock ...and the basis for your soup, stew, gravy or whatever.
Sound easy enough, but once I've got the stock, how do I turn it into soup?Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.To clarify, I have cooked a whole chicken twice in my life and I never normally cook from scratch...
For a simple soup get an onion, a couple of carrots and potatoes, parsnip, celery, swede, maybe a leek or whatever. Cut it all into 1/2 inch pieces and fry in a bit of oil in a big sauce pan for a few minutes until it starts to colour, add a couple of table spoons of flour and fry a little bit more. (*) Add about a mug of your stock and stir until the flour makes a smooth paste, then add a couple more mugs and do the same. Add more stock and mix again the same as before. By now it should be fairly liquid and lump free so add the rest of the stock. Simmer gently until the veg is cooked.
Thats it, you've just made a simple vegetable soup.
(*) if you can grab some from the spice rack in a supermarket get a "bouquet garni" sachet and put this in, remove when its all cooked!
Thats it, you've just made a simple vegetable soup.
(*) if you can grab some from the spice rack in a supermarket get a "bouquet garni" sachet and put this in, remove when its all cooked!
Fry an onion and a chopped leek. Dice some turnip and carrot and fry. Add the chopped chicken from the carcass and a cup full of rice, add the chicken stock and boil till the rice and veg is cooked. season and serve with a big lump of creamy mash in the middle. Perfect for this time of year and really cheap.
To eke the maximum flavour out of a chicken carcass, roast it once you've picked all the meat off.
I leave wing tips on when roasting a chicken, for exactly this purpose.
I find one carcass isn't quite enough to justify the hassle, so I freeze them and make stock once I've amassed a couple.
I leave wing tips on when roasting a chicken, for exactly this purpose.
I find one carcass isn't quite enough to justify the hassle, so I freeze them and make stock once I've amassed a couple.
Blue Oval84 said:
condor said:
Pick the meat off the carcass and put in small bowl and put back in fridge.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock ...and the basis for your soup, stew, gravy or whatever.
Sound easy enough, but once I've got the stock, how do I turn it into soup?Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.To clarify, I have cooked a whole chicken twice in my life and I never normally cook from scratch...
Then follow what Tony suggests or you can add the chicken you put in the fridge & some mushrooms (pre-cooked, with the juices) heat through & blend with some cream; or add the chicken & some ginger & noodles if someone isn't well.
I just throw in what is to hand/depending upon how I'm feeling.
Eg I used the water from the gammon I cooked at Christmas as the basis for a soup, I added cauliflower, broccoli, leeks, onions, some pepper & chilli, and then Stilton then blended it
condor said:
Pick the meat off the carcass and put in small bowl and put back in fridge.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock ...and the basis for your soup, stew, gravy or whatever.
Ideally I think you need two or three hours, simmering *very* gently.Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.Halmyre said:
Ideally I think you need two or three hours, simmering *very* gently.
You can also add the chicken you picked off back into the pot. Either at the end for chunky, or let it simmer for a few hours and it will shred and fall apart.I'm a big fan of pearl barley in stew so I add this too, and blend with a hand blender until everything is nice and smooth and almost creamy.
Blue Oval84 said:
condor said:
Pick the meat off the carcass and put in small bowl and put back in fridge.
Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock ...and the basis for your soup, stew, gravy or whatever.
Sound easy enough, but once I've got the stock, how do I turn it into soup?Put stripped carcass in pan of cold water - add an assortment of onion, carrot, celery, peppercorns, bay leaves and slowly bring to boil.
Simmer for about an hour - then sieve the liquid into a jug. There is your stock
...and the basis for your soup, stew, gravy or whatever.To clarify, I have cooked a whole chicken twice in my life and I never normally cook from scratch...
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