carcass cooking

[petemurphy]

Had roast chicken yesterday so am finally doing what they always say on tv and cooking the carscass in water and things to make a hearty soup.

Online the various recipes all call for cheese cloth or something similiar to strain it through. I dont have this just a big holed sieve. Will this be ok? will get all the big bones and crap or will I be left with mini bones and grim bits?

[Engineer1]

Do you have a clean tea towel or kitchen paper? either should work at stopping smaller bits getting through the sieve.

[petemurphy]

Engineer1 said:

Do you have a clean tea towel or kitchen paper? either should work at stopping smaller bits getting through the sieve.

have kitchen paper ( are you supposed to clean tea towels?! ) will try that thanks good plan

[Mobile Chicane]

Roast the carcass for 10-15 minutes or so beforehand to heighten the 'roast meat' flavours.

If this hardly seems worth the effort for one carcass, freeze it and wait until you've got a few.

Save any crispy wingtips, skin etc as well.

[ChrisnChris]

Do what you can this time with tea towels kitchen paper etc.

Buy muslin off ebay for next time. I bought 10m about 5yrs ago, cost £12 I think. Great for straining stocks, etc. Covering party food, jam marmalade...it's almost a "store cupboard" item.

I just cut off what I need, sometimes it gets washed & re-used, sometimes chucked out.

[21TonyK]

Kitchen towel absorb more than it lets through so I'd just use a clean tea towel (not one of the fluffy ones) or a fine sieve will do.

[Shaw Tarse]

Mobile Chicane said:

Roast the carcass for 10-15 minutes or so beforehand to heighten the 'roast meat' flavours.

If this hardly seems worth the effort for one carcass, freeze it and wait until you've got a few.

Save any crispy wingtips, skin etc as well.

I'd be tempted to cook the wings & eat as a side dish.
As MC says, maybe save up the bones & use later.
Use a J(ay) Cloth to strain.

[escargot]

muslin is your friend.

[anonymous-user]

Old tights work well, just make sure they're clean and the stock isn't too hot! This tip from Mrs HH BTW. Honest.

[tenex]

Mobile Chicane said:

Roast the carcass for 10-15 minutes or so beforehand to heighten the 'roast meat' flavours.

If this hardly seems worth the effort for one carcass, freeze it and wait until you've got a few.

Save any crispy wingtips, skin etc as well.

This will help, but chicken basically tastes of nothing. Even the most optimistic chicken will only live 50 days. Now an old capon or boiling fowl is different. I would suggest try these if you can get them. Never mind the finer details of straining etc. If you haven't got the basic product it's all a waste of time and effort.
Pheasant/partridge works wonders and you could probably get some from a local shoot for 50p each.